35 second lemon cake
35 SECOND LEMON CAKE
2 tablespoons flour
2 teaspoons cornstarch
2 tablespoons Splenda Granular
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk
1 teaspoon oil
1/8-1/4 teaspoon lemon extract (I love the stronger 1/4!)
Drop of yellow food coloring - optional
Spray a coffee cup or ramekin with vegetable cooking spray (don't even NEED to do this...) and combine the flour, cornstarch, Splenda, baking powder, and salt, until well mixed.
With a fork stir in the milk, oil, and extract.
Microwave for 35 seconds. It should still be moist and will continue cooking for a few seconds after taking it out. If it's very wet, micro for 5 more seconds...but don't over cook or it will be rubbery.
Per cake: 133 Calories 3 g Protein; 5 g Tot Fat; 16 g Carb; 0 g Fiber; 2 g Sugar; 13 mg Sodium
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
- Geneen Roth
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