I am a sucker for these mug cakes. Quick, easy, and the perfect portion.
My husband recently bought me a Perfect Bake. I love this thing! I am a great cook, but baking is always hit or miss with me. I cannot, for the life of me, make pudding or a blueberry pie. With the perfect bake, all you do is pour whatever ingredient it is asking for until the scale beeps. No measuring cups, no spoons.
One of the first things I made with the Perfect Bake were mug cakes (actually the first thing was cookies and they were delish!). I loved the lemon mug cake so much that I thought I should share this with you all!
Lemon Mug Cake (please note that the measurements are approximate because the Perfect Bake calculates everything by weight)
Makes 2 Mug Cakes
- Bring egg to room temperature
- Coat mug with butter
In a small bowl, add 100g (about 0.75 cup) of powdered sugar, 25g (about 1.5T) of lemon juice. Beat with a fork or whisk until mixed and thickened. Set aside.
In a medium bow, add 51g (1 egg) of egg, 15g (about 1T) of vegetable oil, 45g (about 3.5T) of granulated sugar, zest of 1 lemon, and 32g (about 2T) of lemon juice. Beat well with a fork.
Stir in 40g (about 0.33 cup) of self-rising flour (I made my own using this recipe).
Portion the cake mixture into the two prepared cups.
Microwave for one minute and 30 seconds. If not firm and spongy, continue to microwave in 15 second intervals until done.
Cool 2 minutes. Add glaze** and enjoy!
Hope you like it! If you do make it, let me know how it turns out! And if you have a favorite mug cake, please feel free to share. Or any other easy-peasy dessert recipe, for that matter.
** I, personally, do not like glaze. I topped this with whipped cream and it was amazing.