Meyer Lemon Mug Cake Recipe

Made my first mug cake tonight.

Since Gerry is gluten and wheat-free these days, and we don’t eat a lot of homebaked goods these days.  I’ve been checking these single-serving, craving-fixing mug cakes for a while now. But never really craved cake enough to bother.

Last night was a little different. I had some meyer lemons left over from the weekend and I realized that perhaps these mug cakes didn’t have to be chocolate or peanut butter or nutella, but could be bright and zippy lemon!  That turned things around and after a little internet research I whipped up this:

Meyer Lemon Mug Cake

This recipe produces a very zingy lemon cake perfect for lemon-lovers who like bright lemon flavours that are not too sweet.  It can be eaten without any glaze or icing of any kind.

Ingredients

• 3 T butter
• 3 T sugar
• zest & juice of 1 Meyer Lemon
• 1 egg
• 3 T flour
• 1/4 t baking powder
• pinch of salt

Method

• in your mug, cream butter, sugar and lemon zest
• add lemon juice and egg, mix thoroughly
• add flour, baking powder and salt
• mix until mostly smooth
• Microwave for 2-3 minutes on high

Serving

• you can eat it right out of the mug as is, though give it a minute or two to cool down.
• OR plop it out of the mug and dust with icing sugar
• OR for those of you who want even MORE lemon zing, drizzle on a glaze of lemon juice and icing sugar.

But is it cheating that I made it in a soup bowl?