Luscious Double Lemon Cake
Boomer Brief To-Go
Cake
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 large egg
- 3 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon finely grated lemon zest
- 11⁄2 tablespoon freshly squeezed lemon juice
Icing
- 1⁄3 cup confectioners' (icing) sugar
- 11⁄2 teaspoon freshly squeezed lemon juice
Cake:
In the mug, combine flour, baking powder and salt. Using a fork, beat in egg, sugar, oil, lemon zest and lemon juice until very well blended.
Microwave on High for 11⁄2 to 2 minutes (checking at 11⁄2) or until risen and center is just set. Let cool slightly or entirely in mug. Eat directly from mug or gently remove to a small plate.
Icing: In a small bowl or cup, use a fork to stir confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Blueberry muffin
from Mima Sinclair's book, "Mug Cakes"
This is so delicious and so easy… just don’t get into the habit of eating one for breakfast everyday!
Ingredients
- 2 tablespoons butter
- 1 medium egg
- 1 tablespoon low-fat milk
- 1 teaspoon vanilla extract
- 3 tablespoons light brown sugar
- 4 tablespoons self-rising flour
- 1/4 teaspoon ground cinnamon
- pinch of salt
- 3 tablespoons fresh blueberries
- 1/2 teaspoon demerara (raw) sugar
Place the butter in a 12-ounce mug and microwave for 10–20 seconds until melted.
Add the egg, milk and vanilla to the mug and beat with a fork until thoroughly combined.
Add the sugar, flour, cinnamon and salt and beat again until smooth. Fold in half the blueberries and then top with the remainder.
Cook in the microwave. Microwave cooking times differ according to the wattage of your oven. If you have a 600 watt microwave, it'll take 2 minutes 20 seconds; allow 2 minutes for an 800 watt oven and 1 minute 40 seconds for 1,000 watts.
5-Minute Gooey Molten Chocolate Mug Cake
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2-4 tablespoons coconut sugar (or granulated sugar)
- pinch of salt
- 1 small egg
- 3 tablespoons coconut milk (or your favorite milk)
- coconut whipped cream, for serving**
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 - 1 ounce bittersweet or semi-sweet chocolate
- 1 tablespoon brewed coffee
Instructions
Lightly grease a microwave safe mug with cooking spray. To the mug add the flour, cocoa powder, coconut sugar and a pinch of salt. Whisk it all together with a fork.
Add the egg, coconut milk, coconut oil and vanilla. Use a fork to whisk the batter together until just combined. Try to make sure you have incorporated all the flour off the bottom of the mug.
Lightly break up the chocolate and place it in the center of the mug. Drizzle the coffee overtop the batter.
Place in the microwave and microwave on full power for 1 minute and 30 seconds to 2 minutes. I have a 1200 watt microwave and found 1 minute and 30 seconds was perfect. Allow the cake to cool 1 minute and then dollop with coconut whipped cream and chocolate shavings. Enjoy right away, warm! Oh, and grab a cold glass of milk too!
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Eat Up!
Angel
