Gentle Lemon Yogurt Mug Cake
A single-serving lemon yogurt mug cake that’s soft, bright, and quick to make.
This recipe is perfect when you want a small, simple dessert without a long list of steps. It uses plain yogurt and a few pantry staples. The batter mixes in one bowl and bakes in minutes.
Portion control is easy: the recipe is for one, and you can double it for two. Both microwave and oven options are included for gentle cooking.
Ingredients You’ll Need
- 3 tablespoons plain yogurt (regular or Greek)
- 1 large egg
- 2 tablespoons granulated sugar (or 1–2 tbsp honey or maple syrup)
- 2 tablespoons neutral oil (canola or vegetable) or melted butter
- 1/4 cup (30 g) all-purpose flour (or gluten-free flour blend)
- 1/2 teaspoon baking powder
- 1 teaspoon lemon zest (from 1 small lemon)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 2 tablespoons fresh or thawed berries
Serve with soft fruit compote, a dollop of whipped cream, or a light dusting of powdered sugar if you like.
Step-by-Step Recipe
- Lightly grease a microwave-safe mug or a small (6–8 oz) ramekin.
- In a small bowl, whisk the egg with the sugar until slightly frothy. Stir in yogurt, oil, lemon zest, and vanilla.
- Add the flour, baking powder, and pinch of salt. Stir until just combined. Fold in berries if using.
- Microwave method: Pour batter into the mug and microwave on high for 70–90 seconds. The top should be set but still moist. Let cool 1–2 minutes before eating.
- Oven method: Preheat oven to 325°F (165°C). Pour batter into the ramekin and bake 12–15 minutes, until a toothpick comes out with a few moist crumbs. Let cool 3–4 minutes.
- Serve warm with a spoon. If you like a softer texture, add a teaspoon of extra yogurt on top before eating.
Tips and Easy Variations
Texture tips
- Make it softer by stirring 1 tablespoon extra yogurt into the batter.
- Serve with warm fruit compote or a spoonful of yogurt for a gentler bite.
- Add a tablespoon of applesauce for a custard-like finish and more moisture.
Diet and swaps
- Use low-fat yogurt or reduce the sugar for a lighter dessert.
- Swap flour for a 1:1 gluten-free baking blend to make it gluten-free.
- Use a baking-friendly sweetener if you need to limit sugar per medical advice.
Flavor ideas
- Replace lemon zest with orange zest for a milder citrus note.
- Try 1/4 teaspoon almond extract instead of vanilla for a nutty twist.
- Add fresh or thawed berries for gentle fruit flavor and color.
Quick reminders
- Double ingredients and split between two ramekins for two servings.
- Microwave times vary—start with 70 seconds and add short bursts if needed.
- Follow any doctor or dietitian guidance for sugar, portion size, or texture needs.
Storage and Leftovers
Fridge
Cool completely, then cover and refrigerate up to 2 days. Reheat gently in the microwave for 15–25 seconds or let come to room temperature.
Freezer
Freeze in an airtight container for up to 1 month. Thaw in the refrigerator before reheating or serving.
Reheating
Reheat gently in short bursts in the microwave until warm, or enjoy chilled. Avoid overheating to keep the cake moist and easy to eat.
Conclusion
Give this lemon yogurt mug cake a try for a simple, soft dessert made just for one (or two). The recipe is quick, gentle on the teeth, and easy to adapt for digestion or sugar needs.
This small-portion treat is perfect any day you want a warm, tender dessert with minimal effort and gentle ingredients.
FAQ
Can I make this gluten-free?▶
Yes. Swap the flour for a 1:1 gluten-free baking blend. Baking time may change slightly; check for a moist set when testing with a toothpick.
Is the microwave safe for this cake?▶
Yes—use a microwave-safe mug. Microwaves vary, so start with 70 seconds and add time in 10-second bursts if needed to avoid overcooking.
