15 August, 2018
Lemon Mug Cake
This recipe is brought to you by Mother Necessity. Back in May, I was scrambling to put together a birthday dinner for my hubby after a busy day, and I realized partway through that I hadn’t made him a cake or a pastry or anything. Crap. So, I scrambled to toss something together, and after looking at a handful of recipes for lemon mug cakes, I shoved together one that worked. It was made with what I had on hand, and it turned out a bit tart (which he and I both like, so I went with it). If you like your cakes sweeter, add about a 1/2 tablespoon more sugar or so.
On a wedding-related note, the top two tiers of our cake were lemon with raspberry filling, so if you want to really enjoy a bit of our cake with us, top or fill this mug cake with some raspberry jam! If you want a bit more of a project for a filled dessert, you can always try these strawberry rosewater cupcakes! They’re one of my personal favorites. :3
Just a heads up about this recipe: IT RISES. It kind of took me by surprise, but the end texture is kind of custardy, which is nice. But yeah… It rises in the microwave… Like, a lot. So, make sure you bake it in a large enough mug, or you’ll end up with a tower like in my picture (which I thought was kind of cool, haha).
Juice from 1 small lemon
2 tbsp Coffee creamer or heavy cream
1/4 tsp Vanilla extract
1/2 tbsp Sugar
1/3 cup Flour
1/4 tsp Baking powder
In a small bowl, combine the liquid ingredients, followed by the dry ingredients. Pour the batter into a mug and pop it in the microwave for a 1 minute and 30 seconds or until a toothpick inserted into the center comes out dry. Serve hot with sifted powdered sugar over the top!