Instructions:

1. Prepare Lemon Zest:
   • Using a fine grater or zester, grate the zest of the lemon into a small bowl. Set aside.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and a pinch of salt until well combined.
3. Combine Wet Ingredients:
   • In another bowl, crack the egg and beat lightly. Add the melted butter and the juice of the lemon (about 2-3 tablespoons) to the beaten egg. Stir until well combined.
4. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the bowl of dry ingredients. Mix until the batter is smooth and free of lumps.
5. Bake the Cake:
   • Transfer the cake batter into a microwave-safe mug or ramekin. Smooth the top with a spoon.
   • Microwave the cake on high for 2-3 minutes, or until the cake is cooked through and springs back when lightly touched. The cooking time may vary depending on the wattage of your microwave, so keep an eye on it.
   • Once cooked, remove the cake from the microwave and let it cool slightly.
6. Serve:
   • Dust the top of the lemon cake with powdered sugar, if desired.
   • Serve the cake warm directly from the mug or ramekin, or transfer it to a plate.
   • Enjoy your quick and delicious 5-Minute Lemon Cake!

Note: Feel free to customize this lemon cake by adding a tablespoon of poppy seeds for extra flavor and texture, or top it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.