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2 tablespoons flour
2 teaspoons cornstarch
2 tablespoons Splenda Granular
1/4 teaspoon baking powder
Pinch table salt
2 tablespoons milk
1 teaspoon oil
1/8-1/4 teaspoon lemon extract – I like the higher amount for more intense flavor
Drop of yellow food coloring, optional
Spray a microwave-safe coffee cup or ramekin with vegetable cooking spray. In the cup, with a fork, combine the flour, cornstarch, Splenda, baking powder, and salt, until well combined. Stir in the milk, oil, and extract.
Microwave, on high, for 35 seconds. It should still be moist and continue setting up for a few seconds…if it’s WET, micro for another 5-6 seconds. Don’t over cook or it will be rubbery. Serve warm.
Per cake: 133 Calories 3 g Protein; 5 g Tot Fat; 16 g Carb; 0 g Fiber; 2 g Sugar; 13 mg Sodium