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35 SECOND LEMON CAKE
2 tablespoons flour
2 teaspoons cornstarch
2 tablespoons Splenda Granular
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk
1 teaspoon oil
1/8-1/4 teaspoon lemon extract (I love the stronger 1/4!)
Drop of yellow food coloring - optional
Spray a coffee cup or ramekin with vegetable cooking spray (don't even NEED to do this...) and combine the flour, cornstarch, Splenda, baking powder, and salt, until well mixed.
With a fork stir in the milk, oil, and extract.
Microwave for 35 seconds. It should still be moist and will continue cooking for a few seconds after taking it out. If it's very wet, micro for 5 more seconds...but don't over cook or it will be rubbery.
Per cake: 133 Calories 3 g Protein; 5 g Tot Fat; 16 g Carb; 0 g Fiber; 2 g Sugar; 13 mg Sodium
2 tablespoons flour
2 teaspoons cornstarch
2 tablespoons Splenda Granular
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk
1 teaspoon oil
1/8-1/4 teaspoon lemon extract (I love the stronger 1/4!)
Drop of yellow food coloring - optional
Spray a coffee cup or ramekin with vegetable cooking spray (don't even NEED to do this...) and combine the flour, cornstarch, Splenda, baking powder, and salt, until well mixed.
With a fork stir in the milk, oil, and extract.
Microwave for 35 seconds. It should still be moist and will continue cooking for a few seconds after taking it out. If it's very wet, micro for 5 more seconds...but don't over cook or it will be rubbery.
Per cake: 133 Calories 3 g Protein; 5 g Tot Fat; 16 g Carb; 0 g Fiber; 2 g Sugar; 13 mg Sodium