1. **Prepare the Batter:**
– In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
– In another bowl, combine the egg, yogurt (or sour cream), oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
– Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.
2. **Cook the Cake:**
– Lightly grease a microwave-safe dish or a large mug. Pour the batter into the dish, filling it no more than halfway to allow room for rising.
– Microwave on high for 2-3 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. (Microwave times may vary depending on wattage.)
3. **Make the Glaze (Optional):**
– In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more sugar for a thicker one.
4. **Assemble and Serve:**
– Drizzle the glaze over the warm cake and let it soak in for a few minutes. Serve immediately and enjoy!
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**Serving and Storage Tips:**
– Serve this cake warm for the best melt-in-your-mouth experience. Pair it with a cup of tea or coffee for an extra treat.
– If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds to restore its soft texture.
– For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
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**Variations:**
1. **Berry Burst Lemon Cake:** Add fresh or frozen blueberries, raspberries, or chopped strawberries to the batter for a fruity twist.
2. **Coconut Lemon Cake:** Replace half of the oil with coconut milk and sprinkle shredded coconut on top of the glaze.
3. **Lavender Lemon Cake:** Add a pinch of dried culinary lavender to the batter for a fragrant, floral note.
4. **Chocolate Lemon Cake:** Mix in white chocolate chips or drizzle melted white chocolate over the top for added indulgence.
5. **Gluten-Free Option:** Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
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**FAQs:**
**1. Can I bake this cake in the oven instead of the microwave?**
Yes, you can bake it in a preheated oven at 350°F (175°C) for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
**2. What can I use instead of yogurt or sour cream?**
You can substitute buttermilk, plain milk, or a plant-based alternative like almond or soy yogurt.
**3. Can I double the recipe?**
Absolutely! Double the ingredients and use a larger microwave-safe dish. Adjust the cooking time as needed.
**4. How do I prevent the cake from drying out?**
Be sure not to overcook the cake. Check for doneness at the 2-minute mark, and add additional time in small increments if necessary.
**5. Can I make this cake vegan?**
Yes! Replace the egg with a flaxseed or chia seed egg (1 tablespoon ground flaxseed/chia seeds mixed with 2.5 tablespoons water) and use plant-based yogurt.
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Quick, easy, and bursting with citrusy goodness, this lemon cake is a must-try for dessert lovers. Make it once, and you’ll find yourself coming back to this recipe time and time again!
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