Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 509 kcal
- Protein
- 7 g
- Carbohydrates
- 79 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 32 g
- Sodium
- 218 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 48 mg
- Potassium
- 219 mg
- Calcium
- 107 mg
- Iron
- 2.3 mg
- Magnesium
- 16 mg
- Phosphorus
- 163 mg
- Zinc
- 0.5 mg
- Vitamin A
- 158 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.40 mg
- Riboflavin
- 0.34 mg
- Niacin
- 2.9 mg
- Folate
- 91 mcg
- Water
- 49 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine butter and milk in a microwave-safe mug. Heat in 10-second intervals until the butter is completely melted.
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.
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.
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.
Storage
Troubleshooting
Cake is dry or rubbery
Cause: Overcooking or microwave wattage is too high
Fix: Add a splash of milk or extra lemon curd to moisten
Prevention: Check for doneness at 45 seconds and avoid overmixing the batter
Cultural Context
Mug cakes, while a modern invention facilitated by microwave technology, tap into the universal desire for quick, single-serving desserts. They are a quintessential example of "dessert hacking," adapting traditional baking principles for speed and convenience, often enjoyed as an indulgent treat after a meal or as a satisfying snack.
