I found this recipe a while back at Eating Well, Living Thin. After swapping some of the ingredients, I mixed everything together in a coffee mug and microwaved it for 35 seconds. Upon removing the single-serving cake, the appearance did not quite convince me that this was a semi-equal substitute to a high-fat lemon cake. The first bite was all it took though- light, fluffy, warm, and the perfect amount of lemon flavor. The best thing about single-serving recipes is the absence of temptation- no leftovers sitting on the counter, begging you to indulge. Also, it helps to prevent mindless munching because you have to put a tiny (very tiny) amount of effort into the preparation. This cake is perfect for a light dessert or a morning treat with coffee. If you are in the mood for an even sweeter snack, try topping the warm cake with a few dollops of cool whip free. Feel free to experiment with other flavors by using different extracts. Strawberry is delicious!

Starbucks Iced Lemon Pound Cake: 1 slice, 500 calories and 23g fat

Olive Garden Lemon Cream Cake: 1 slice, 610 calories and 35g fat

Panera Bread Lemon Poppyseed Cake: 1 slice, 450 calories and 20g fat

2 Tbsp All-Purpose flour

2 tsp cornstarch

2 Tbsp Splenda

1/4 tsp baking powder

1/8 tsp salt

2 Tbsp unsweetened almond milk (or skim milk)

1/4 tsp lemon extract

drop of yellow food coloring, optional

Nutrition: 80 calories, 15g carbohydrate, 2g protein, 0g fat