Description
A quick microwave mug cake with fresh raspberries and lemon, ready in two minutes and topped with whipped topping and lemon curd.
Ingredients
Units
Scale
- 4 tbsp (30 g) all-purpose flour
- 3 tbsp (36 g) granulated sugar
- 1/2 tsp baking powder
- 1 pinch salt
- 1 large egg
- 3 tbsp (45 ml) milk
- 2 tbsp (28 g) unsalted butter, melted
- 1/2 tsp lemon zest
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (30 g) fresh raspberries
- 2 tbsp whipped topping, for serving
- 1 tbsp lemon curd, for serving
- Fresh raspberries, for serving
Instructions
- Add flour, sugar, baking powder, and salt to a large microwave-safe mug and whisk together.
- Add the egg, milk, melted butter, lemon zest, and lemon juice to the mug and stir until just combined — do not overmix.
- Gently fold in the fresh raspberries.
- Microwave on high for 60 to 90 seconds, then check: the cake should be set in the center but still slightly moist on top. Microwave in 15-second increments if needed, up to 2 minutes total.
- Let the mug sit for 30 seconds before topping with whipped topping, lemon curd, and fresh raspberries. Serve immediately.
Notes
- Do not overmix the batter after adding the flour — a few lumps are fine and keep the cake tender.
- Use a mug that holds at least 12 oz (350 ml) to prevent overflow during cooking.
- Microwave wattages vary; start checking at 60 seconds and add time in 15-second intervals.
- Blueberries or chopped strawberries can replace the raspberries, though they will alter the moisture and flavor slightly.
- Prep Time: 5
- Cook Time: 2
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake