Credit Line to Accompany Below Recipe/Image (With Links If Online)

Credit line to accompany below recipe/image (with links if online):

Courtesy of 250 Best Meals in a Mug by Camilla V. Saulsbury 2014 © Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

Double Lemon Cake, page 277, Desserts

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

16-oz (500 mL) mug, sprayed with nonstick cooking spray

Cake

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

Icing

1⁄3 cup confectioners’ (icing) sugar 75 mL

11⁄2 tsp freshly squeezed lemon juice 7 mL

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.

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.

Tips

Using oil, instead of butter, in this recipe helps to keep the cake extra-moist.

You can use 1⁄8tsp (0.5mL) lemon extract in place of the lemonzest.

Prep Ahead Option

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.

Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca

120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2

416-322-6552 x 3133 /