Lemon-raspberry cake

Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 6 minutes on power level high


  • 1⅓ cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1 tsp. baking powder
  • ¼ tbsp. salt
  • ½ cup canola oil
  • 1 cup reduced-fat (2%) milk
  • 2 tbsp. lemon juice
  • Zest of 1 lemon
  • ¼ cup fresh raspberries


  1. Spray ¾-qt./750 mL Casserole/Cover with nonstick cooking spray. Set aside.
  2. Combine all ingredients except raspberries in a medium bowl and whisk until combined.
  3. Pour batter into greased ¾-qt./750 mL Casserole/Cover and arrange raspberries on the top. Stack and microwave on high power 15–20 minutes.

Serves 8


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