Lemon Mug Cake

quick, simple, delicious
Quick, simple, delicious
Share it on your social network:
Or you can just copy and share this url

Ingredients

For the cake
4 tbsp All-purpose flour
¼ tsp Baking powder
2 tsp Granulated sugar
3 tbsp Fat-free milk
½ tbsp Vegetable oil
¼ tsp Vanilla extract
1 tsp fresh Lemon zest
1 tbsp Lemon curd
For the frosting (optional; serves 2)
½ cup Heavy cream
2 tsp Granulated sugar
½ tsp Lemon zest or lemon peel curls

Nutritional information

284
calories
4,4g
fat
38,2g
carbohydrates
5,7g
protein
51mg
cholesterol
75mg
sodium
Ingredients
  • For the cake

  • For the frosting (optional; serves 2)

Lemon Mug Cake

Share

This Lemon Mug Cake is one of the best things ever! Mug cakes are amazing – they are assembled, cooked and eaten straight from a mug. This particular cake only takes 5 minutes from start to finish too! 

Start by mixing flour, baking powder, sugar, milk, oil and vanilla extract in a large microwave-safe mug. Add the lemon zest and lemon curd and place the mug in the microwave for a minute. You can eat it as it is, or make a frosting from whipped cream and sugar. Enjoy!

To make Lemon Mug Cake, you will need the following ingredients:

Ingridiens for Lemon Mug Cake

So, how to make Lemon Mug Cake?

Steps to make Lemon Mug Cake

1

Make cake batter

2

Place the flour, baking powder, sugar, milk, oil and vanilla extract in a large microwave-safe mug. Mix until you have a smooth batter.

2

Add lemon zest and curd

2

Mix the lemon zest and lemon curd into the batter.

3

Cook the cake

1

Place the mug in the microwave and cook for about 1 minute. If the cake isn’t cooked through, cook for 15 seconds longer.

4

Make frosting

Place the cream and sugar in the bowl of a stand mixer. Mix on high speed until peaks form.

5

Serve

Serve warm with a large spoon of frosting on top.

This Lemon Mug Cake recipe is an absolute winning recipe! It is so quick and simple and tastes delicious! Try it soon and please come back to tell me what you think!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Butternut Squash and Sun-Dried Tomato White Lasagna Recipe-How to Make Butternut Squash and Sun-Dried Tomato White Lasagna
previous
Butternut Squash and Sundried Tomato White Lasagna
Rainbow Red Cabbage Salad Recipe-How To Make Rainbow Red Cabbage Salad-Homemade Rainbow Red Cabbage Salad
next
Rainbow Red Cabbage Salad
Add Review
Add Comment

Write your own review

You can optionally upload your own image along with a review

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Yummy-yummy! I love it!

Add Your Comment