Lemon Mug Cake

By bweber

Ingredients

• For Cake Batter:
• 3 tablespoons oil
• 2 tablespoons white chocolate chips
• 1/4 cup sugar
• 1 egg
• 1 tablespoon milk
• 2 tablespoons lemon juice
• 1/2 teaspoon almond extract
• Zest of 1 lemon
• 5 tablespoons self-rising flour
• Pinch of salt
• For Lemon Syrup:
• 1 tablespoon sugar
• 2 teaspoons lemon juice
• 1 teaspoon water
• For Glaze: (optional)
• 1/4 cup powdered sugar
• 1 teaspoon lemon juice

Preparation

Step 1

Lightly grease two 10-ounce microwave-safe mugs and set aside.

In a 2-cup microwave-safe measuring cup or bowl, microwave oil and white chocolate chips until just melted, about 20 seconds, and stir together until smooth. Add sugar and stir. If mixture is hot, allow it to cool before adding egg. Beat in egg with a fork. Stir in milk, lemon juice, almond extract and zest. Add flour and salt and stir until batter is smooth.

Divide batter evenly between two mugs, filling them no more than halfway. Microwave one mug at a time for about 60 to 70 seconds, or about 10 to 15 seconds after cake has risen and peaked. Cake will fall and may appear wet, but should spring back to touch. If not done, microwave 10 to 15 seconds longer and check for doneness. Do not over cook or cake will become tough and spongy.

For Lemon Syrup:

Combine sugar, lemon juice and water and microwave for a few seconds until hot. Stir to dissolve sugar. Poke holes with tooth pick in top of mug cakes and spoon half of hot syrup over each cake. Allow to cool slightly and set up. Cake is best when enjoyed shortly after it's prepared.

For Glaze: (optional)

Stir together powdered sugar and lemon juice. If necessary, add a few drops of water to achieve desired consistency. Alternatively, dust with powdered sugar, if desired.