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Lemon Poppy Seed Mug Cake

A bright, bakery-style lemon poppy seed mug cake made in the microwave in under two minutes. Tender crumb, plenty of fresh lemon flavor, and finished with a tangy lemon glaze.
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Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
SERVINGS: 1 cake

Ingredients

For the mug cake:

  • 4 tbsp all-purpose flour
  • 1 tbsp coconut sugar
  • 1/4 tsp baking powder
  • pinch of salt
  • 1 tsp poppy seeds
  • zest of 1/2 lemon
  • 3 tbsp milk
  • 1 tbsp Greek yogurt
  • 1/2 tsp lemon juice
  • 1/4 tsp vanilla extract

For the lemon glaze:

  • 1 tbsp powdered monk fruit sweetener
  • 1/2 tsp lemon juice
  • 1/4 tsp milk

Instructions

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  • Rub the lemon zest into the coconut sugar with your fingers, right in the mug, until fragrant.
  • Add the flour, baking powder, salt, and poppy seeds. Stir to combine.
  • Stir in the milk, Greek yogurt, vanilla, and lemon juice until the batter is smooth.
  • Microwave for 65 to 75 seconds, until the top is set and a toothpick comes out clean.
  • Let cool slightly.
  • Whisk the glaze ingredients together in a small bowl and drizzle over the top.

Notes

  • Microwaves vary, so start at 65 seconds and add time in short intervals only if the center is still wet. Overcooking makes it rubbery.
  • Rubbing the zest into the sugar is the key step. It releases the citrus oils and makes the cake taste like a real bakery muffin.
  • Use a mug bigger than you think you need, since the cake puffs up while it cooks.
  • Keto/sugar-free: use almond flour and granulated monk fruit or erythritol in place of the flour and coconut sugar.
  • Higher protein: swap the Greek yogurt for blended cottage cheese.
  • No microwave? Bake in a small oven-safe ramekin at 350 degrees F for 12 to 15 minutes.

Nutrition

Serving: 1 | Calories: 221kcal | Carbohydrates: 51g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 8mg | Sodium: 179mg | Potassium: 222mg | Fiber: 1g | Sugar: 12g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 2mg