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Serving Tip: This cake is perfect for a quick snack or dessert. You can enjoy it as is, or pair it with a scoop of vanilla ice cream, whipped cream, or fresh berries for a more indulgent treat.
Storing: If you have leftovers, store them in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate the cake for up to 3 days. Reheat in the microwave for about 20 seconds before serving.
Variants:
Lemon Poppy Seed Cake: Add 1 tablespoon of poppy seeds to the batter for a delightful crunch.
Blueberry Lemon Cake: Stir in 1/4 cup of fresh or frozen blueberries for a burst of flavor and color.
Lemon Glaze: For an extra tangy finish, drizzle a simple lemon glaze (made of powdered sugar and lemon juice) over the top of the cake.
Vegan Lemon Cake: Replace the milk with almond or oat milk and use a plant-based oil to make the recipe vegan-friendly.
FAQ:
Q: Can I make this cake in the oven instead of the microwave?
A: Yes, you can. Preheat your oven to 350°F (175°C), pour the batter into a small oven-safe dish, and bake for 10-15 minutes, or until a toothpick inserted comes out clean.
Q: Can I use a different citrus instead of lemon?
A: Absolutely! You can substitute lemon with lime, orange, or even grapefruit for a different flavor twist.
Q: Can I double the recipe to make more servings?
A: Yes, you can double the ingredients to make a larger cake, but make sure to adjust the microwave time accordingly. For a larger batch, start with 2 minutes of cooking time and adjust as needed.
This 5-minute lemon cake recipe is a quick, easy, and absolutely delicious way to satisfy your sweet tooth without much effort. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is perfect for anyone looking for a fast and flavorful treat!
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