These microwave lemon mug cakes are a quick, bright, and individual dessert with minimal cleanup. Bursting with fresh lemon juice and zest, the cakes are tender and lightly sweet, with a soft, spongy texture from the quick microwave bake. A dollop of raspberry jam adds a fruity, tangy contrast that elevates each bite. Distinctive for their speed, single-serving convenience, and vibrant citrus flavor, they offer a fresh, homemade treat in under 10 minutes.
Ingredients:
- ½ cup (113 g) plus 2 tbsp (28 g) room temperature unsalted butter, divided
- 2/3 cup (134 g) sugar
- 4 tsp (20 ml) vanilla extract
- Juice and zest of 4 lemons
- 1 1/3 cups (414 ml) milk
- 2 cups (240 g) all-purpose flour
- 4 tsp (20 g) baking powder
- ¼ tsp (2 g) salt
- ½ cup (170 g) raspberry jam, for serving
Method:
Melt ½ cup (113 g) butter in the microwave. Grease 4 coffee mugs with 2 tbsp (28 g) room temperature butter.
In a mixing bowl, whisk together melted butter, sugar, vanilla, lemon juice and zest, milk, and salt. Sift in flour and baking powder and fold in until fully incorporated. Separate evenly into the 4 coffee mugs.
Place mugs into the microwave and cook for 6-8 minutes. Let rest 2 minutes, then top each with a dollop of raspberry jam and serve in the mugs.
