Name: Lemon Poppyseed Mug Cake for One
Total time: 15 min
Cuisine: American
Ingredients: 3 tablespoons all-purpose flour; 2 tablespoons sugar; 2 teaspoons poppy seeds (optional); 11/2 teaspoons grated lemon zest plus 2 teaspoons juice; 1/4 teaspoon baking powder; 1/8 teaspoon table salt; 2 tablespoons unsalted butter , cut into 2 pieces; 1 large egg; 1/2 teaspoon vanilla extract

Why This Recipe Works

Mug cakes aren’t just an excuse to eat gooey, decadent chocolate—the technique can apply to even the lightest and fluffiest of cakes. We created a simple cake batter full of lemon zest and juice, with an egg contributing a lovely yellow hue and a few spoonfuls of poppy seeds adding pleasing texture and contrasting color. After less than 2 minutes in the microwave, we had a soft, pillowy, lemon cake, just waiting for a dollop of whipped cream and a handful of berries.

Before You Begin

We developed this recipe in a full-size 1200-watt microwave. If the wattage of your microwave is less than 1200 watts, you will need to increase the cooking times throughout.

Instructions

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.