4 tablespoons all-purpose flour
1/4 teaspoon baking powder
2 teaspoons granulated sugar
3 tablespoons fat-free milk
1/2 tablespoon vegetable oil
1/4 teaspoon vanilla extract
1 teaspoon fresh lemon zest
Frosting: Serves two (optional)
1/2 cup heavy cream
2 teaspoons granulated sugar
1/2 teaspoon lemon peel curls or lemon zest
1. Combine all cake ingredients except lemon zest in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth.
2. Add lemon zest and mix until batter is smooth.
3. Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds.
Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.
Frosting: Serves two (optional)
Place the whipping cream and sugar in a mixing bowl of a stand mixer and mix on high speed until peaks form. Top cake with whipped cream and lemon peels. Cake is best consumed while still warm or within a few hours of being cooked.
Notes:
The frosting recipe makes enough for 2 because it is very hard to whip heavy cream for only one serving. You can save the rest, eat it, or make 2 cakes instead of one.
This mug cake will generally not rise to the rim of an oversized mug after it is finished cooking. Because microwaves vary greatly, I recommend using an oversized mug on your first try to avoid it bubbling over in the microwave. If it seems like your cake doesn't rise too high when cooking in the microwave, you can always switch out for a smaller mug if you want your cake to have the overflowing look. You can also 1.5 times the recipe as well for the bigger mugs, but it may be a bit much for one person.