Lemon Mug Cake
A quick and easy lemon mug cake perfect for a single serving, offering a bright and refreshing taste in just minutes.
Ingredients
Dry Ingredients
- 4 tablespoons All-purpose flour Can substitute with gluten-free flour.
- 4 tablespoons Granulated sugar Coconut sugar can be used for a caramel-like flavor.
- 0.25 teaspoon Baking powder Helps the cake rise.
- a pinch Salt Enhances flavor.
Wet Ingredients
- 3 tablespoons Milk Any kind, including dairy-free options.
- 2 tablespoons Vegetable oil or melted butter Coconut oil is also suitable.
- 1/2 whole Lemon juice Freshly squeezed for best flavor.
- to taste tablespoons Lemon zest Add a sprinkle for more flavor.
- 1/4 teaspoon Vanilla extract Optional, for added aroma.
Instructions
Preparation
- Gather your ingredients: Measure out 4 tablespoons of flour and combine it with 4 tablespoons of sugar in a microwave-safe mug.
- Add baking powder and salt: Incorporate a quarter teaspoon of baking powder and a tiny pinch of salt to elevate the flavors. Stir well to combine everything.
- Pour in the wet ingredients: Add 3 tablespoons of milk, 2 tablespoons of vegetable oil (or melted butter), the juice of half a lemon, and a sprinkling of lemon zest. Mix until everything is combined, being careful not to overmix.
- Microwave the cake: Place your mug in the microwave and cook on high for about 1 minute and 30 seconds. Check doneness with a toothpick.
- Let it cool slightly before enjoying: Top it with powdered sugar or whipped cream if desired.
Notes
Adjust cooking time based on your microwave’s wattage. This dish is forgiving; you can experiment with adding herbs or a swirl of jam.