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Raspberry Lemon Mug Cake, "baked" in the microwave, topped with whipped topping, lemon curd and fresh raspberries, will show mom just how much you love her.  #mugcake #MothersDay #raspberry #lemon #nobake #dessert #easyrecipe #swirlsofflavor
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Raspberry Lemon Mug Cake

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.
Prep Time5 minutes
Cook Time2 minutes
Resting Time5 minutes
Total Time7 minutes
Course: Dessert
Cuisine: American
Keyword: mug cake, raspberry lemon mug cake, raspberry mug cake
Servings: 1
Calories: 346kcal
Author: Gwynn Galvin

Ingredients

  • 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

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: 346kcal | Carbohydrates: 59g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 202mg | Sodium: 433mg | Potassium: 125mg | Fiber: 3g | Sugar: 32g | Vitamin A: 260IU | Vitamin C: 9mg | Calcium: 164mg | Iron: 2mg