On Tuesday, for dessert for Fig and I, I decided to make some more mug cakes. I opted for the lemon drizzle this time (only with very little drizzle!) rather than the chocolate brownie. The cakes came out well, although they are quite large and thus rather filling.
2 tablespoons of soft butter
1 medium egg
1 tablespoon of lemon juice
½ a teaspoon of lemon extract
3 tablespoons of caster sugar
4 tablespoons of self-raising flour
1 teaspoon of poppy seeds
Pinch of salt
Lemon icing to decorate
Place the butter in a mug and microwave for 10-20 seconds, until melted.
Add the egg, lemon juice and lemon extract and beat with a fork until combined.
Pour in the sugar, flour, poppy seeds and salt and beat well until smooth.
Cook in the microwave for:
2 minutes (600W)
1 minute 45 seconds (800W)
1 minute 30 seconds (1000W)
(If you want to eat the cake out of the mug then this is fine. If you’d prefer to turn the cake out then mix it in a different mug from the one you intend to cook in and line the cooking mug with cling film before cooking.)
Decorate with a lemon-flavoured water icing.