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Today a simple lemon cake recipe is shared that does not require an oven and can be ready in under 10 minutes for four people. This is a low-calorie option from Clara’s portal that can be adapted to stay between 150 and 200 kcal per serving. Only four ingredients are needed to bring the cake to life.
As a healthier alternative to sugar, this version suggests using a sweetener. Either powder or liquid stevia works well, depending on preference and available kitchen equipment.
Contents
- 1 glass of wheat flour
- 1 teaspoon stevia powder or liquid
- 3 eggs
- Juice and zest of 2 lemons
Note: The lemon juice and zest provide brightness and fragrance, while the eggs bind the batter and give structure. The wheat flour supplies the base for the cake, and the stevia provides sweetness without adding many calories. This combination yields a fast, comforting dessert with a citrus kick.
This lemon cake is described as a quick and healthy treat that can delight guests with minimal prep time. The recipe is presented as part of a broader collection of fast, wholesome baking ideas suitable for busy days. Information about variations and serving ideas is included as an aside for fans who want to experiment and customize their own lemon treats.
Finally, the guide encourages simple decoration options. A light lemon glaze can be brushed over the top, or a dusting of powdered sugar can finish the surface for a touch of elegance. The idea is to keep the cake moist, vibrant, and easy to share with friends and family.
Preparation
In practice, the batter begins by whisking the eggs with the stevia until a uniform mixture forms. The fragrant lemon zest and lemon juice are then folded in, connecting the bright citrus notes with the egg base. The flour is added next and whisked again until smooth. A little extra mixing helps ensure an even texture throughout the batter.
Grease the inside of a silicone mold or prepare a microwave-safe dish with parchment paper or a light coating of oil. The batter is poured into the prepared mold and placed in the microwave. It should cook on high heat for about 10 minutes. A quick test with a toothpick will reveal whether the cake is fully baked; if the toothpick emerges clean, the cake is ready to rest and cool.
Cakes you can make with just one egg
When working with a single egg, the recipe still yields a tender and satisfying result. After preparing the mold, grease or line the cavity and pour in the batter. The microwave method remains a fast option, allowing the cake to finish in roughly the same amount of time. The emphasis is on keeping the bake light and moist while retaining a gentle lemon aroma.
Once the cake is out of the microwave, it should cool briefly. Decoration ideas include glazing with a simple lemon sugar glaze, or a light dusting of powdered sugar for contrast. The final presentation is bright, inviting, and perfect for sharing with guests who appreciate a quick, wholesome dessert.
For a more complete experience, readers can consider pairing this lemon cake with a cup of tea or a glass of sparkling water. The result is a festive, palate-cleansing treat that fits into a busy schedule without sacrificing flavor or nutrition. The recipe highlights how small ingredient swaps can elevate a dessert while keeping calories in check and flavors vibrant. [Citation: Clara portal recipe overview]