Microwave Lemon Cake

Microwave lemon cake combines eggs, Greek yogurt, melted butter, fresh lemon zest, and lemon juice to create a soft cake. Cornstarch keeps the texture pleasantly delicate, while a dusting of powdered sugar adds a simple finishing touch. It's the perfect dessert for busy weekdays, unexpected visitors, or afternoon tea.

What Is Microwave Lemon Cake?

Microwave lemon cake is a traditional-style sponge cake that's cooked in the microwave instead of a conventional oven. Rather than relying on lengthy baking times, microwave cooking uses electromagnetic waves to heat the batter quickly, allowing the cake to cook in about 10 to 12 minutes. Unlike the famous single-serving mug cakes, this recipe creates a full-sized cake that can be sliced and shared with family or friends.

Pro Tips for the Best Microwave Lemon Cake

• Eggs mix more easily when they aren't cold straight from the refrigerator, helping create a lighter batter.
• Choose full-fat Greek yogurt for thicker consistency, which contributes to a smoother batter and a richer texture.
• Finely grate the lemon zest and only use the bright yellow outer layer. The white pith underneath can introduce bitterness.
• Passing the flour, cornstarch, and baking powder through a sieve helps prevent lumps and creates a more even batter.

Frequently Asked Questions 

Can I Use Regular Yogurt Instead of Greek Yogurt?

Yes, although Greek yogurt is recommended because of its thicker texture. Regular yogurt contains more moisture, which can slightly change the consistency of the batter and the finished cake. If using regular yogurt, choose plain yogurt and avoid varieties with added sugar or fruit.

Why Is Lemon Zest Important?

Lemon zest provides concentrated citrus flavor without adding additional liquid to the batter. It brings a fresh aroma that complements the sweetness beautifully. Also, freshly grated zest always gives the best results.

Why Is Cornstarch Added?

Cornstarch helps create a lighter crumb by reducing the overall gluten development from the flour. The result is a softer cake with a finer texture.

How to Store Leftovers

Once cooled, keep the cake in an airtight container at room temperature for up to two days or in the fridge for five days. Let slices sit at room temperature for a few minutes before serving for the best texture.

How to Make Microwave Lemon Cake

Step 1

Step 1

Mix the eggs and sugar with an electric mixer until it becomes pale and fluffy.

Mix the eggs and sugar with an electric mixer until it becomes pale and fluffy.

Step 2

Step 2

Mix in the melted butter, Greek yogurt, and lemon zest. Add the cornstarch, flour, baking powder, and the lemon juice and mix again.

Mix in the melted butter, Greek yogurt, and lemon zest. Add the cornstarch, flour, baking powder, and the lemon juice and mix again.

Step 3

Step 3

Pour the batter into a 22cm microwave-safe baking dish.

Pour the batter into a 22cm microwave-safe baking dish.

Step 4

Step 4

Place the dish in the microwave and cook at 600 watts for 10 to 12 minutes. Remove the dish from the microwave and allow the cake to cool. This helps it firm up and makes unmolding easier.

Place the dish in the microwave and cook at 600 watts for 10 to 12 minutes. Remove the dish from the microwave and allow the cake to cool. This helps it firm up and makes unmolding easier.

Step 5

Step 5

Turn the cooled cake onto a serving plate and dust the top with powdered sugar. Enjoy!

Turn the cooled cake onto a serving plate and dust the top with powdered sugar. Enjoy!