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Personal Raspberry and Lemon Mug Cake

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  • Total Time: 12 minutes
  • Yield: 1 1x


  • 2 Tbs. butter
  • 1/4 cup flour
  • 2 Tbs. sugar
  • 1 egg yolk
  • 2 Tbs. milk
  • 1/4 tsp. baking powder
  • 1/8 tsp. kosher salt
  • 2 Tbs. raspberries
  • 1/4 tsp. chopped crystallized ginger (optional)
  • 1/4 tsp. lemon zest
  • 2 Tbs. whipped topping
  • 1 heaping tsp. lemon curd
  • additional raspberries for garnish


  1. Coat inside of a 12-14 ounce microwave-safe mug with non-stick cooking spray. Add butter and microwave until butter is melted.
  2. Remove from microwave and stir in flour, sugar, egg yolk, milk, baking powder and salt until blended.
  3. Stir in raspberries, crystallized ginger (if desired) and lemon zest and microwave 2 minutes or until cake pulls away from sides of mug. Timing might be different depending on the wattage of your microwave so keep an eye on it! Let stand 5 minutes.
  4. Top with whipped topping, lemon curd and additional raspberries.
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
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