Dessert for one · No. 505
Lemon Drizzle Mug Cake
A warm lemon drizzle cake in a mug, in the microwave in two minutes. Uses up the other half of a lemon.
Per portion
530kcal
11 gProtein
63 gCarbs
26 gFat
Calories from protein 8%, carbs 48%, fat 44%. Estimated from the ingredients.
Roughly £1.00 a portion.
Veg
Method
- 1
Melt the butter in a large mug (350 ml or more) in the microwave, 20–30 seconds.
- 2
Add the flour, 25 g of the sugar, the egg, milk and lemon zest, and beat with a fork until smooth.
- 3
Microwave on full power for 90 seconds (800–900 W). If the middle is still wet, give it 15 seconds more.
- 4
Mix the rest of the sugar with 1 tbsp lemon juice, poke holes in the cake with the fork and spoon it over. Eat warm.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/lemon-drizzle-mug-cake/
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