Ingredients
2 tablespoons granulated sugar
1 tablespoon oil or melted butter (any neutral oil works)
1/2 teaspoon pure vanilla extract
3/4 teaspoon lemon zest
2 tablespoons milk (room temperature)
1 tablespoon fresh lemon juice
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
A pinch of salt
2 tablespoons whipped cream (for topping)
A sprinkle of lemon zest (optional for garnish)
Instructions
In a microwave-safe mug, add oil, lemon zest, lemon juice, sugar, and vanilla extract. Mix well.
Add milk and stir until smooth.
Add flour, baking powder, and salt, then fold gently until the batter is creamy and lump-free.
Microwave on full power for 60 seconds, or until the center is fully cooked. If needed, add 15-second bursts.
Carefully remove the mug (it will be hot). Let the cake cool for 2–3 minutes.
Top with whipped cream or your favorite glaze and a sprinkle of lemon zest. Enjoy immediately.
Notes
Use a fresh lemon for both zest and juice — bottled juice dulls the flavor.
Make sure your flour is sifted or lump-free for a smooth texture.
Do not overcook; every microwave is different, so check after 1 minute.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Fruit-Filled Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian