Ingredients
Scale
Here’s what you’ll need to create this single-serving burst of lemony sunshine:
- 4 tablespoons All-Purpose Flour: This forms the structure of our cake. Standard all-purpose flour provides the right balance of tenderness and stability for a quick microwave bake.
- 3 tablespoons Granulated Sugar: Provides sweetness to balance the tart lemon. You can adjust slightly based on your preference for sweetness.
- ¼ teaspoon Baking Powder: The essential leavening agent that makes the cake rise and become fluffy in the microwave. Make sure it’s fresh for the best lift.
- Pinch of Salt: Just a tiny amount enhances all the other flavours, especially the lemon and sugar, preventing the cake from tasting flat.
- 3 tablespoons Milk: Adds necessary moisture for a tender crumb. Whole milk, low-fat, or even unsweetened plant-based milk (like almond or soy) work well.
- 1 tablespoon Vegetable Oil (or Melted Butter): Contributes moisture and richness, ensuring the cake isn’t dry. Use a neutral oil like canola or vegetable, or melted unsalted butter for a richer flavour.
- 1 tablespoon Fresh Lemon Juice: This is key for that bright, tangy lemon flavour. Freshly squeezed juice offers the best, most vibrant taste compared to bottled.
- ½ teaspoon Lemon Zest: Packed with essential oils, the zest provides an intense, aromatic lemon essence that permeates the cake. Don’t skip this for the ultimate lemon experience!
- Optional: ¼ teaspoon Vanilla Extract: While not strictly necessary, a touch of vanilla complements the lemon beautifully and adds a layer of warmth.
Instructions
Follow these simple steps for mug cake perfection:
- Choose Your Mug: Select a standard-sized microwave-safe mug (about 10-12 ounces is ideal). Make sure it’s large enough to allow the cake to rise without overflowing. If unsure, err on the side of a slightly larger mug.
- Mix Dry Ingredients: Add the flour, sugar, baking powder, and salt directly into the mug. Whisk them together thoroughly with a fork. This step is crucial to ensure the baking powder is evenly distributed, preventing dense spots or uneven rising. Break up any lumps in the flour.
- Add Wet Ingredients: Pour the milk, vegetable oil (or melted butter), fresh lemon juice, lemon zest, and vanilla extract (if using) directly into the mug on top of the dry ingredients.
- Combine Gently: Using the same fork, gently stir the wet and dry ingredients together until just combined. Be careful not to overmix! Some lumps are perfectly okay. Overmixing develops the gluten in the flour too much, which can lead to a tough or rubbery cake – the enemy of a good mug cake. Stop stirring as soon as you no longer see large streaks of dry flour.
- Clean the Rim (Optional but Recommended): Wipe down the inside rim of the mug with a paper towel to remove any batter splashes. This helps the cake rise more evenly and looks neater.
- Microwave: Place the mug in the center of your microwave. Cook on high power. Microwave times can vary significantly depending on your microwave’s wattage. Start with 60 seconds.
- Check for Doneness: After 60 seconds, carefully check the cake. It should look set on top and spring back lightly when gently touched. If it still looks wet in the center, continue microwaving in 10-15 second bursts, checking after each interval. A toothpick inserted into the center should come out clean or with a few moist crumbs attached (not wet batter). Be very careful not to overcook, as this is the primary cause of a dry or rubbery texture. Typical cooking times range from 60 seconds to 90 seconds (1 minute 30 seconds) in most standard microwaves (900-1200 watts).
- Cool Slightly: Carefully remove the mug from the microwave (it will be hot!). Let the cake cool for a minute or two before diving in. This allows the cake structure to set fully and prevents burning your mouth.
- Serve: Enjoy your Quick Lemon Mug Cake warm, straight from the mug! See the “How to Serve” section for delicious topping ideas.
Nutrition
- Serving Size: one normal portion
- Calories: 450