We use microwaves to reheat leftover Chinese food, cook frozen meals, and steam vegetables when we’re too lazy to pull out the pots and pans. But cake making? You better believe it! I tried 5 different versions of this cake before I found the perfect combination of ingredients. I’ve eaten so many overcooked, flavorless, and overly moist cakes that I didn’t want to see another cake again after the third try. But I kept going, just for you. The key to making lemon cakes work is a lot of lemon flavor, and I do mean a LOT. Here, I added 3 tablespoons of lemon juice and 2 tablespoons of lemon zest The vessel for holding the cake batter is just as critical. I found that the texture of the cake improved when I started using a ramekin to hold the batter instead of a mug. The batter usually does not reach the top of a standard mug, and I found that the cakes were being cooked twice—once by the heat from the microwave, and again from the steam forming in the mug. Why did I decide to make a lemon cake, you ask? Because a dear friend brought over a bag of homegrown lemons to me last week! Seeing these fresh lemons reminds me that I need to start my own garden soon. This recipe makes 2 small cakes, but share one only if you’re feeling generous.
