Lemon mug cake
A single lemon almond cake made in a mug in the microwave in under 2 minutes.
- Hands-on
- 5 min
- Total time
8 min, show breakdown
- Prep 4 min
- Cook 2 min
- Clean up 2 min
- Pans
- 0
- Ingredients
- 8
- Cost/serving
- $2.11
Per serving
- Calories
- 341
- Protein
- 15 g
- Fiber
- 3 g
- Net carbs
- 5.3 g
- Fat
- 28 g
High in (% Daily Value per serving): Vitamin E 50%, Riboflavin (B2) 40%, Selenium 35%, Vitamin B12 29%, Calcium 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, gluten-free, soy-free.
Ingredients for 1
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
4 tbsp almond flour, blanched (28 g)
Same amount as: 60 mL.
1 large egg (50 g)
Same amount as: about 1 medium, about 1 jumbo.
1½ tbsp allulose (18 g)
Same amount as: 20 mL.
2 tsp butter (9.4 g)
Same amount as: 10 mL, about ⅛ stick.
1 tbsp lemon juice (15 g)
Same amount as: 15 mL, ¼ lemon squeezed from fresh lemons.
½ tsp baking powder (2.3 g)
Same amount as: 2 mL.
¼ tsp vanilla extract (1.1 g)
Same amount as: 1 mL.
2 tbsp plain Greek yogurt, 2% (30 g), to serve
Same amount as: 30 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
- butter
- olive oil: Much less saturated fat. Uses a little less, since oil is all fat. Best for cooking, not baking.
Optional
Adds about 0 kcal per serving.
Quantities are for 1 serving. One mug per serving. Microwave them one at a time.
Nutrition Facts
1 serving per recipe
Serving size 1 plate (154 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 341 | ||
| Total fat | 28 g | 36% | |
| Saturated fat | 7.7 g | 39% | |
| Cholesterol | 209 mg | 70% | |
| Sodium | 541 mg | 24% | |
| Total carbohydrate | 26 g | 10% | |
| Dietary fiber | 3 g | 11% | |
| Total sugars | 2.8 g | ||
| Net carbs† | 5.3 g | ||
| Protein | 15 g | 31% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 265 mg | 20% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 321 mg | 7% | |
| Vitamin A | 148 mcg | 16% | |
| Vitamin C | 5.8 mg | 6% | |
| Vitamin E | 7.4 mg | 50% | |
| Vitamin K | 0.87 mcg | 1% | |
| Thiamin (B1) | 0.06 mg | 5% | |
| Riboflavin (B2) | 0.51 mg | 40% | |
| Niacin (B3) | 1.1 mg | 7% | |
| Vitamin B6 | 0.14 mg | 9% | |
| Folate | 40 mcg | 10% | |
| Vitamin B12 | 0.69 mcg | 29% | |
| Magnesium | 81 mg | 19% | |
| Zinc | 1.6 mg | 15% | |
| Selenium | 19 mcg | 35% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Melt the butter in a large microwave-safe mug, about 350 ml (12 oz), for 20 seconds.
Add the egg, allulose, lemon juice and vanilla. Beat with a fork until frothy.
Add the almond flour, baking powder and salt. Beat until no dry flour shows.
Done looks like: A thick, smooth batter, about a third of the way up the mug. Microwave 70–90 seconds.
Done looks like: Risen and springy. The top is set, not wet or shiny, when you touch it. Let it stand 1 minute. Top with the yogurt and eat from the mug.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Rubbery and tough | Microwaved too long. | Start at 70 seconds and add 10 seconds at a time until the top is set. |
| Tastes eggy | Egg not beaten enough, or too little lemon and sweetener. | Beat the egg until frothy before adding the flour. A little extra lemon helps. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 5 min, total 8 min. | 341 kcal 15 g protein 3 g fiber 5.3 g net carbs 28 g fat |
| Dairy-free | Coconut oil instead of butter, no yogurt. Hands-on 5 min, total 8 min. | 332 kcal 12 g protein 3 g fiber 4.1 g net carbs 29 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Microwave until the top is set and the egg is fully cooked.