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
1½ cups plain flour
1 tsp baking powder
½ tsp baking soda
¾ cup sugar
2 eggs
½ cup butter (melted) or oil
½ cup milk
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp vanilla extract
Pinch of salt
Equipment
Microwave-safe convection baking tin (metal rack + metal tin suitable for convection mode)
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:
½ cup icing sugar
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
Use convection-safe metal cookware only (not plastic/glass for this mode)
Avoid opening the door too often—it drops temperature quickly
If the top browns too fast, loosely cover with foil
