Bring café-quality baking into your kitchen with the versatility of a Sharp convection microwave.
This easy lemon cake recipe delivers a light, zesty flavour with a perfectly baked finish—showing just how simple it is to create oven-style results using convection mode.
Ingredients
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1½ cups plain flour
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1 tsp baking powder
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½ tsp baking soda
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¾ cup sugar
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2 eggs
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½ cup butter (melted) or oil
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½ cup milk
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Zest of 1 lemon
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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Pinch of salt
Equipment
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Microwave-safe convection baking tin (metal rack + metal tin suitable for convection mode)
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Wire rack (for cooling)
Instructions
- Set your Sharp microwave to convection mode by prehearing to
170°C
- In a bowl, whisk together flour, baking powder, baking soda, and salt
- In another bowl, beat eggs and sugar until light and slightly fluffy
- Add melted butter, milk, lemon zest, lemon juice, and vanilla
- Fold dry ingredients into wet mixture until just combined (don’t overmix)
- Grease and line your baking tin and pour in batter evenly
- Place the tin on the low metal rack and bake on Convection Mode at 170°C for 30–35 minutes
- Check with a skewer—should come out clean
- Let the cake cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
???? Optional Lemon Glaze (Highly Recommended)
Mix:
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½ cup icing sugar
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1–2 tbsp lemon juice
Drizzle over the cooled cake for extra zing.
Tips for Sharp Convection Microwaves
- Always preheat in convection mode—this makes a big difference
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Use convection-safe metal cookware only (not plastic/glass for this mode)
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Avoid opening the door too often—it drops temperature quickly
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If the top browns too fast, loosely cover with foil
