Lemon Mug Cake
Dive spoon first into this soft and zesty lemon mug cake in just 5 minutes! Complete with a dollop of fresh whipped cream and lemon curd drizzle, this tiny cake is the perfect sweet treat for one.
Servings: 1 mug cake
Calories: 447kcal
Ingredients
- 1 egg
- 2 tablespoon honey
- 1 ½ tablespoon coconut oil melted
- 1 tablespoon almond milk or any type of milk
- ½ tablespoon lemon juice approx. ½ lemon
- ⅓ cup flour all purpose or gluten free 1:1
- 1 teaspoon lemon zest approx. ½ lemon
- ¼ teaspoon baking powder
- Whipped cream or Cool Whip or Truwhip (optional)
- Lemon curd or lemon icing (see notes), optional
Instructions
- In the bottom of a large coffee mug or in a separate bowl, whisk together the egg, honey, coconut oil, almond milk, and lemon juice until well combined.
- Add the flour, lemon zest, and baking powder and gently fold into the batter.
- Pour the batter into a large coffee mug and place the mug in the microwave. Heat for 60 - 90 seconds until the cake has puffed up to the top and is semi-stiff when you press into it with your finger. The top will be a little wet at first but will solidify more as it cools down slightly.
- Allow the mug to cool down a little before removing it from the microwave. Top with fresh whipped cream of choice and a drizzle of lemon curd or lemon icing (see notes).
Notes
Lemon icing - If you don't have lemon curd or don't want to make it, you can easily make a lemon royal icing. Mix together 2 tablespoons of powdered sugar with a teaspoon of lemon juice until well combined and drizzle over the warm cake.
Nutrition
Calories: 447kcal | Carbohydrates: 68g | Protein: 10g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 191mg | Potassium: 138mg | Fiber: 1g | Sugar: 35g | Vitamin A: 239IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 3mg