I found this little booklet of recipes that you can make in a mug, and some you can even make just with your microwave. I thought this would be a perfect recipe to share for the back to school season since having a personal microwavable mug cake would be perfect in a college dorm. I found this cake to be nice and moist and it comes out of the microwave all warm and the raspberries have kind of melded into the cake itself. You also get to make a sweet lemon glaze to drizzle over the top kind of like frosting.
The recipe does call for flour, and if you’re in a dorm, it might not be practical for you to go out and buy a 5 lb bag of flour from the grocery store. The alternative is heading over to the bulk foods aisle where you can probably get flour in a smaller quantity.
You Will Need
- 3 Tbsp all-purpose flour
- 2 Tbsp sugar
- 1/4 tsp baking powder
- 1/2 Tbsp oil
- 1 Tbsp sour cream
- 2 Tbsp milk
- 1 Tbsp plus 1 tsp lemon juice, divided (I recommended fresh lemon juice.)
- 1/4 cup of fresh raspberries (or blueberries, strawberries, or blackberries)
- 2 Tbsp powdered sugar
Step 1: Combine flour, sugar, and baking powder in large microwavable mug. (The bigger the better, you don’t want a lemon raspberry cake mess all over your microwave.)
Step 2: Add the oil, sour cream, milk, and 1 Tbsp lemon juice. Mix well. Top with raspberries.
Step 3: Microwave on high for 2 minutes. Remove and let stand for 10 minutes.
Step 4: In a small container, combine the powdered sugar and remaining 1 tsp of lemon juice. Mix well and drizzle over the cooled cake. Devour ASAP.
This recipe was super easy and super delicious. It serves one, which I think is great if you’re craving cake but don’t want to make a whole one.
Serving Size: 1 mug cake, recipe makes 1 serving
Fat: 11 g
Saturated: 3 g
Trans: 0 g
Cholesterol: 13 mg
Sodium: 54 mg
Potassium: 68 mg
Carbs: 62 g
Fiber: 3 g
Sugar: 42 g
Protein: 4 g
Vitamin A: 3%
Vitamin C: 14%