I can't believe this came out of my microwave. I've made the chocolate mug cake recipe that's all over the Internet and it comes out pretty chewy, so I thought for sure any microwave cake would come out the same way. I guess I was wrong! This one reminds me of a cross between a cupcake and a pancake. I added a lemon glaze which kept it moist. And, I didn't use any eggs.
3 tablespoons all purpose flour
3 tablespoons confectioners sugar
1/2 teaspoon baking soda
pinch of salt
3 tablespoons canola oil
3 tablespoons milk
1 teaspoon fresh lemon juice
1/4 teaspoon lemon zest
splash of vanilla
2 tablespoons confectioners sugar
Mix the dry ingredients in a measuring cup with a fork. Add everything else except the glaze ingredients and divide the batter between 2 ramekins (or cups). It should come about half way up.
Microwave on high for 45 seconds, then use a toothpick to test it just like you would a regular cake. If it's not ready, put it in for another 15 seconds. It shouldn't take longer than that. That is probably even too long. Of course if you're like me, you'll end up eating both cakes, so you could always just pour the batter into one larger ramekin and cook it for a bit longer. You can either leave it in the ramekin or run your knife along the edges and it should drop right out onto a plate.
To make the glaze, mix 2 tablespoons confectioners sugar with enough lemon juice to make it thick but runny. Spread it over your warm cakes. Serve warm.