Mom will surely feel special when you “bake” a personal size dessert just for her. A Raspberry Lemon Mug Cake, hot out of the microwave and topped with whipped topping, lemon curd and fresh raspberries, will show mom just how much you love and appreciate her.
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We have been officially honoring moms for over one hundred years now. The history of Mother’s Day dates back as early as 1868 when a committee to establish Mother’s Friendship Day was created by Ann Jarvis. The first proclamation by Julia Howe, asking women everywhere to join together for world peace, a prelude to the special day we now celebrate, was written in 1870.
In 1908, the first Mother’s Day was celebrated when Anna held a memorial for her mother Ann. And several years later in 1914, President Woodrow Wilson signed a proclamation to officially recognize Mother’s Day as a national day honoring and celebrating mothers in our country. And now every year a designated day is set aside, on the second Sunday in May, to honor moms in the United States, the founding country of Mother’s Day.
A mother’s love is truly unique. There is no bond quite like the bond of mother and child, and I say that as the mom of four sons. My love for them is so deep and intense. A mother’s love has no end and there really is nothing quite like it. And now my heart is bursting with love as a grandma to my six little loves and so proud of my daughters-in-law who are amazing mommies!
So be sure to tell your mom how much you love and appreciate her and show her your love with a Raspberry Lemon Mug Cake!
Raspberry Lemon Mug Cake
2 Tbs. butter
1/4 cup flour
2 Tbs. sugar
1 egg yolk
2 Tbs. milk
1/4 tsp. baking powder
pinch of 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
- Coat inside of a 12-14 ounce microwave-safe mug with non-stick cooking spray. Add butter and microwave until butter is melted.
- Remove from microwave and stir in flour, sugar, egg yolk, milk, baking powder and salt until blended.
- 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.
- Top with whipped topping, lemon curd and additional raspberries.
Makes 1 serving.
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