I know I am late to the party but how much fun are microwave mug cakes? A handful of ingredients, a few minutes prep, a quick blast in the micro and blam! Dessert is ready.
Microwave mug cakes are so super dooper easy that Misses 8 and 10 can make them in an ad break – and eat them just as quickly.
Mug cakes, like buses, wait for no (wo)man so don’t think you can make this and eat it in half an hour. These cakes are instant gratification in a mug and need to be consumed as soon as they are ready. Leave them sitting around and you’ll be having a lemon-flavoured cloth for dessert. Please, don’t let that happen. Have your cream or ice-cream at the ready, add a dollop the second that microwave dings, grab your spoon and enjoy.
Always under-cook microwave cakes, rather than over-cooking, as they will continue to cook after you have removed them from the micro.
I would love to try this lemon microwave mug cake with orange zest and juice next time, just for a change. But while my mother-in-law’s lemon tree continues its bountiful harvest it is lemon all the way for the Hungry Household.
And even though this is a microwave mug recipe, I cheated and used a small ceramic bowl. I thought it would look pretty in the photo for this post. This recipe made one bowl size, or it will make two mug size servings.
As a serving suggestion try adding a few of my lovely lemon heart cookies: https://thehungrymum.com/2016/07/12/butter-lemon-heart-cookies/
3 tablespoons self-raising flour
3 tablespoons caster sugar
Grated zest of one small lemon
2 tablespoon canola oil
2 teaspoon lemon juice
LET’S GET TO IT:
Grease a 400 mL big mug or ramekin with non-stick cooking spray.
In a medium jug whisk together the flour, sugar and zest, then whisk in the wet ingredients and gently stir until just combined.
Pour into mug and cook for 80 seconds on high.
Remove and check – it may require another 10 seconds depending on how powerful your microwave is.
Here’s Popcorn the mini schnauzer seeing what’s going on :