A few weeks ago, I whipped up some delightful Red Velvet Mug Cakes. Talk about speedy! Those perfect-for-two morsels were ready in less than 6 minutes because you cook them in the microwave.
I couldn't wait to try another quick mug recipe. So I was thrilled to find this single-serving, spring sensation in Camilla V. Saulsbury's 250 Best Meals in a Mug (Robert Rose Inc., Jan. 16, 2014, $24.95). Superfast and easy, this tart lemon treat packs a zing sure to please any citrus fan.
And the preparation couldn't be simpler. You just put the cake ingredients in a large coffee mug (think Starbucks Grande), forget your mixer and beat the batter with a fork. Then microwave for about 1 1/2 minutes. Imagine that! It takes longer to measure and mix the ingredients than it does to bake this luscious lemon goodie.
Let the cake cool for a few minutes. Afterwards, combine powdered sugar (no sifting required!) and lemon juice, again mixing with a fork, and pour the glaze over your cake.
Besides having a heavenly aroma, every bite of this moist, chewy dream bursts with zesty lemon flavor. Just remember, the recipe makes O-N-E cake. So if you're anything like Bob and me, you better double it. This is one dessert even those who love sharing (guilty!) will want all to themselves!
Heaps of citrus zing, minimal ingredients, delicious, ready in minutes -- what more could you want from a lemon cake?
16-ounce mug, sprayed with nonstick cooking spray
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.
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.
Icing: In a small bowl or cup, use a fork to stir confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Combine the flour, baking powder and salt in the mug; cover and store at room temperature. Whisk the egg in a small airtight container, then add sugar, oil, lemon zest and lemon juice; cover and refrigerate. Prepare the icing in a small airtight container; cover and refrigerate until ready to use.
Other Works: More than a dozen cookbooks published by Robert Rose, Sourcebooks and Turner Publishing. Camilla is also the creator of the healthy food blog, Power Hungry, and has been featured on the Food Network, Today and Good Morning America Health as well as in publications ranging from the New York Times to Cooking Light.
Publisher: Robert Rose Inc.
Penned: Jan. 16, 2014
What's Inside: 250 satisfying, single-serving recipes that can be ready in a flash.
Perfect when you're dining solo or short on time, these budget friendly shortcuts include everything from yummy breakfast breads (think Raspberry Blintz Mug) to hearty main dishes (Philly Cheesesteak Mug, anyone?) and delectable desserts (Chocolate Hazelnut Cake, oh my!)
There's even a chapter devoted to super-fast, cheap and easy recipes (like Creamy Blue Cheese Pasta) with 4 ingredients or less. And, as a bonus, most of these healthy, home-cooking ideas can be made from scratch in less time than it takes to defrost a processed, store-bought meal. Who knew you could bake Eggplant Parmesan in less than 5 minutes?
Time Out: 312 pages
Available: $24.95 at Amazon and most book retailers
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