Individual Lime Cake

Individual Lime Cake

Individual Lime Cake

I don’t like having cake leftover that tempts me to eat it too often, so I continue to come up with 1-2 serving individual cake recipes.  When it’s gone, it’s gone. That works best for me.   This lime cake is wonderful frosted with my lime frosting:  When doing citrus desserts, rather than extacts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems.  I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago.  I just had to place a new order this past week, but this tiem I ordered the larger bottle of just the lime and orange, as I use those the most. I absolutely LOVE this flavor oil for baking.  It’s just like biting into the citrus peeling and in fact is purr oil extracted from the peeling!  This is the set of Boyajian oils I started out with and it’s a nice starter set:   This recipe is not suitable until the grains rung of OWL due to the oat fiber.

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1 T. melted butter, unsalted

2 eggs, beaten

Few drops of Boyajian lime oil (or 1/4 tsp. lime extract, or 1T. lime juice)

1 tsp. grated lime zest

2 T. golden flax meal

2 T. almond flour

2 tsp. oat fiber (omit if gluten free)

6 drops liquid Splenda

2 pkts. stevia sweetener

½ tsp. baking powder

DIRECTIONS:   In a 4″ ramekin, cereal bowl, or individual cake pan, melt the butter in a microwave for 30 seconds.  I used a latex 5″ mini cake pan.

Beat in the eggs, liquid Splenda and lemon oil.   Add lime zest and stir again.  Now add dry ingredients and stir until batter is smooth.  Microwave on HI for about 1 minute 10 seconds or until done in the center.  Tip out onto plate, cool before frosting.  Garnish with a bit of grated lime zest and serve.

NUTRITIONAL INFO:   Makes 1 cake (actually 2 servings).  The entire cake contains: (does not include any frosting)

337 calories

29.5 g fat

14.1 g  carbs, 9.5 g  fiber, 4.6 g  NET CARBS (2.3 g if you only eat half!)

12 g  protein

571 mg sodium

21 comments on “Individual Lime Cake

  1. I love all these OMM, but I hate the texture of the muffins cooked in the microwave. Can you bake them in the oven? If so at what temp and for how long? Thanks.

    • These are soft and not dry or rubbery done in a microwave. That said, I really don’t know those answers Tracey, as I only microwave them. You’ll just have to experiment with oven baking, using a regular muffin recipe’s time/temp as a guide. Maybe 15-20 minutes around 350º? I can’t make any promises.

      • Rubbery is the issue I have with baked goods in the microwave. Maybe I need to try some more recipes. :) Thanks for the educated guess for baking. I’ll give it a try and see what happens. :)

        • FWIW, I, too, don’t like rubbery, but these cakes don’t seem rubbery to me at all. That usually happens when something has been cooked too long at too high a setting or just too long period. Either can result from a higher wattage microwave, so it indeed takes experimenting to find the right temp and time to get successful results in a microwave. Would that all microwaves were the same in their settings/wattage, but alas, they are not, so each cook must play around with their MW oven.

  2. why do you even add the oat flour if it can be omitted? I stay away from oats because of what they do to blood sugar.

    • Ruth, it’s better WITH the oat fiber. Tastier and smoother texture. I just make the “omit” remark for people who are gluten-free (as if they aren’t able to know they need to omit it). In short, the gluten-free version isn’t quite as good, but it’ll cook up OK.

    • The stats are for the cake alone, Jenny. But 2 Tbsp. of the frosting only adds 1.2 carbs. This cake really serves 2 people IMO, so 2.3 (½ the cake) + 1.2 (2T. frosting) = 3.5 NC for half the cake and 2 T. frosting. Not bad really.

    • It’s my understanding the oat bran is derived from the outer coating of the oat and has about 58% fiber. Oat fiber, according to Honeyvillegrains is explained as being “more concentrated” fiber (94% fiber) than oat bran, though their website doesn’t go into how exactly that is accomplished. I can’t find much more on the net about it. You may be able to. Oat flour is derived from grinding the whole rolled oats you buy at any store in the cereal aisle. I grind my own oat flour from oats, as fine as I can get it using a food processor. But the flour is also sold commercially and is likely ground much finer than I can get it.

  3. Thanks so much for your recipes. Picked you up on

    Noticed you didn’t post carb/calorie info or maybe I didn’t see it.

    • Welcome, Margaret! Hope you enjoy browsing my 400 or so recipes. A little of this and a little of that for everyone’s taste, I think. Stats are at the bottom of the recipe. :)

  4. I totally agree with you about the serving sizes! If you don’t have the special oils would extracts work as well? What about the LorAnn oils? Are they similar?

    • Well I think regular old trusty McCormick extracts will work just fine, Lisa. The only LorAnn oils I’ve ordered tasted so awful, I tossed them all out, to be quite honest. I was very disappointed in the money I wasted on those, frankly. Maybe I just bought all the wrong ones. :)

  5. On this WOE, everything is soo good, and portion control is what gets me in trouble. So not only is this size wonderful but it looks fantastic! Thanks for sharing.

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