Lemon Poppyseed Mug Cake
Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 2 minutes
Special Equipment: 12oz coffee mug
Ingredients
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons poppy seeds (optional)
1½ teaspoons grated lemon zest plus 2 teaspoons juice
¼ teaspoon baking powder
⅛ teaspoon table salt
2 tablespoons unsalted butter, cut into 2 pieces
1 large egg
½ teaspoon vanilla extract
Directions
Whisk 3 tablespoons all-purpose flour, 2 tablespoons sugar, 2 teaspoons poppy seeds, if using, 1½ teaspoons grated lemon zest, ¼ teaspoon baking powder, and ⅛ teaspoon table salt together in bowl; set aside. Microwave 2 tablespoons unsalted butter, cut into two pieces in 12-ounce mug at 50 percent power, stirring often, until melted, 1 to 2 minutes. Add flour mixture, 1 egg, ½ teaspoon vanilla, and 2 teaspoons lemon juice and mix until smooth and well combined (being sure to scrape corners of mug).
Microwave cake batter at 50 percent power until cake has doubled in size and is firm but top is just wet to the touch, 1 minute 30 seconds to 2 minutes (cake may rise above edge of mug but will not overflow) Let cake rest for 2 minutes. Serve.
