I was never big on lemon-flavored desserts.
(Hmmm, might it have something to do with the fact that lemon doesn’t exactly pair well with chocolate?)
But, after reading the Single Lady Cupcake post, a few commenters asked about a lemon version of the single-serving cake. Enter Meg L. to save the day! On Sunday, she left me a comment about a lemon-olive-oil cake that, I had to admit, sounded good even to this lemon-shunning chica. I wanted to try it!
The results were fantastic: lemony, cakey, and so moist. One of the best aspects of the blogging community is that someone (in this case, me) might come up with a basic idea, but then others expand upon the idea, taking it to much yummier levels than the first person could have dreamed up. So thank you, Meg, for taking the time to share your recipe variation.
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Single Lady Lemon Cake
(Or muffin, loaf, cupcake, whatever)
Based off of Meg‘s idea
- 3 tbsp flour (30g) (spelt, ww pastry, Bob’s gluten-free, or all-purpose flour)
- heaping 1/16th tsp salt
- 1 tbsp olive oil or sub 1/2 with applesauce (or use all applesauce for an added-fat-free version, but it won’t be as buttery!)
- 1 tbsp plus 1 tsp liquid (milk of choice or water)
- 1/4 tsp lemon extract or lemon juice
- pinch lemon zest
- 1/4 tsp baking powder
- Sweetener (I hate giving specific amounts, since tastebuds are so different. For normal tastebuds, 1 to 1 and 1/2 tbsp of sugar, or 1 to 1 1/2 packets of stevia should be about right. If you use liquid sweetener, cut back a tiny bit on the other liquid.)
Directions: Preheat the oven to 330 degrees. Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes. Alternatively, you can cook in the microwave, in a greased mug or ramekin. (Microwave times will vary, depending on the flour you use and the strength of your microwave.)
This cupcake (muffin, loaf, cake, whatever) would be lovely with some lemon glaze.
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Easiest-Ever Lemon Glaze
- 1 part lemon juice
- 1 part sugar or coconut sugar
- optional: a few drops lemon extract
Microwave for 30 seconds, or warm in a saucepan on low heat, stirring until the sugar dissolves.
mmm that looks great! i’d love to see a raw vegan lemon bar (i’m thinking cashews would be a great crust
Sounds lemonlicious and easy enough to make. Thanks for sharing.
Lemonlicious? LOL I love your new word!!
Ooooh this is a great idea! I love love love lemon! Hopefully my food pics start looking as awesome as yours!
Eventually 😀
Oh my GOSH, thank you! ‘Cause, honestly, I am trying! LOL I always think everyone else’s photos look better (more professional) than mine… but ya know what? I have fun when I take them, so that’s all that matters, right? 😉
I used to love those lemon bars, but they are WAAAAAY too sweet!
These would be great with poppyseeds and a nice glaze on top!
I never understood lemon desserts. Chocolate all the way! I will admit, though, Lemon Zest Luna bars are really good.
hmm..I am definitely a chocolate girl too! i may try this lemon version, though I don’t know that I’d save it for a “dessert.” Maybe an afternoon snack or even breakfast item, that way I can still satisfy my sweet tooth with something chocolatey later on! 🙂
I love lemon desserts — well, any fruit flavor is good in desserts.
I love the idea of a lemon cupcake 🙂
I’d rather have chocolate too! But the RIGHT lemon recipe can be great. Like a perfect piece of lemon meringue pie is great. I actually would take key lime pie over lemon but small difference..but yeah, chocolate rules my world too 🙂
This recipe looks stellar!
And I think any 20something that zests anything gets major props, even if it’s with a knife not a zester 🙂
Agreed Averie – I definitely give Katie props for the knife-zesting – way to improvise! 🙂
Hey Katie! I love your blog, you’ve really inspired me! you’ve made me realize that it’s not all that hard to give up foods we eat every day.. I’m lactose intolerant so I don’t eat much dairy, and I’ve recently switched to being a vegetarian!
I go to culinary school for baking and pastry, and today I was making a banana ice cream, and I used a trick I learned on your blog- melting a banana in the microwave! Everyone in my class, and even my Chef was amazed that one could do that!
Thanks for all the great ideas!
Aww wow, Liz, I’m honored!! And YOU are an inspiration to ME, too, because I admire people who go to culinary school so much. They actually take time to learn the real art of preparing meals, as opposed to me who just makes it up. If you ever open your own restaurant, let me know: I’m going to want to visit! 😉