Equipment
Microwave-safe mug
or Microwave-safe ramekin
Fork
or Small whisk
Microwave
Ingredients
1 serving
Batter
- 20 g unsalted butter, melted
- 45 ml milk
- 1 ml vanilla bean paste
- 30 g sugar
- 48 g all-purpose flour
- 1 g baking powder
- ½ g salt
Serving
- 15 g lemon curd
Nutrition (per serving)
509
Calories
7g
Protein
79g
Carbs
19g
Fat
1g
Fiber
32g
Sugar
218mg
Sodium
Method
01
Combine butter and milk in a microwave-safe mug. Heat in 10-second intervals until the butter is completely melted.
0m
02
Stir in the vanilla paste, sugar, flour, baking powder, and salt. Whisk with a fork until the batter is smooth, then transfer to a clean, prepared mug.
03
Place the mug in the center of the microwave and cook on high power for 1 minute (based on 800W). The cake is ready when it is firm to the touch.
1mLook for: Cake has risen and looks setFeel: Surface feels firm when lightly pressed
04
Serve the cake warm with a spoonful of lemon curd or your preferred topping.
Chef's Notes
- Use a standard-sized ceramic mug (around 10-12 oz capacity) to prevent overflow during cooking.
- Ensure all dry ingredients are thoroughly whisked into the wet ingredients to avoid lumps and ensure even cooking.
- Microwave wattages vary significantly. It's better to slightly undercook and add more time in short bursts than to overcook, which can lead to a dry, rubbery texture.
- For a richer flavor, consider adding a few chocolate chips or a teaspoon of cocoa powder to the batter.
- Allow the cake to cool for a minute or two before adding toppings to prevent them from melting too quickly.
