Raspberry Lemon Mug Cake Recipe
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.
Servings: 1
Calories: 570kcal
Ingredients
- 2 Tablespoons butter
- 1/4 cup flour
- 2 Tablespoons sugar
- 1 egg yolk
- 2 Tablespoons milk
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 2 Tablespoons raspberries
- 1/4 teaspoon chopped crystallized ginger , optional
- 1/4 teaspoon lemon zest
- 2 Tablespoons whipped topping
- 2 teaspoons lemon curd
- additional raspberries for garnish
Instructions
- 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.
Notes
Makes 1 serving.
Nutrition
Calories: 570kcal | Carbohydrates: 65g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 647mg | Potassium: 160mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1025IU | Vitamin C: 8mg | Calcium: 145mg | Iron: 2mg