Articles & Recipes

Double Lemon Cake in a Mug

September 5, 2017

Heaps of citrus zing, minimal ingredients, delicious, ready in minutes — what more could you want from a lemon cake?

Ingredients Makes 1

3 tbsp all-purpose flour 45 mL
1⁄4 tsp baking powder 1 mL
1⁄8 tsp salt 0.5 mL
1 large egg 1
3 tbsp granulated sugar 45 mL
2 tbsp vegetable oil 30 mL
1 tsp finely grated lemon zest 5 mL
11⁄2 tbsp freshly squeezed lemon juice 22 mL
1⁄3 cup confectioners’ (icing) sugar 75 mL
11⁄2 tsp freshly squeezed lemon juice 7 mL


  • 16-oz (500 mL) mug, sprayed with nonstick cooking spray
  1. Cake: In the mug, combine flour, baking powder and salt. Using a fork, beat in egg, sugar, oil, lemon zest and lemon juice until very well blended.
  2. Microwave on High for 11⁄2 to 2 minutes (checking at 11⁄2) or until risen and center is just set. Let cool slightly or entirely in mug. Eat directly from mug or gently remove to a small plate.
  3. Icing: In a small bowl or cup, use a fork to stir confectioners’ sugar and lemon juice until smooth. Drizzle over cake.
You can use 2⁄3 cup (150 mL) cooked brown rice (or any other cooked grain, such as quinoa, barley or bulgur) in place of the instant brown rice. In step 1, microwave the edamame in the water on High for 5 to 6 minutes or until heated through. Drain. Add the cooked rice with the pineapple in step 2. Increase the cooking time by 45 to 60 seconds. Chopped roasted peanuts or almonds can be used in place of the cashews.
Measure the rice and edamame into the mug; cover and refrigerate. Measure the pineapple and teriyaki sauce into a small airtight container; cover and refrigerate. Measure the cashews into a small airtight container; cover and store at room temperature until ready to use.


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