Lemon Mug Cake & Lemon Butter Cream Frosting

By Crystal Baldwin

It's Fast, it's  ooey, it's gooey and it's delicious! 

This 6 minute mug cake is a great way to mix it up for breakfast or even a quick, after dinner treat!  We are mostly using almond flour for a little more protein and moisture which helps this cake fit into a keto diet. 

We are also giving you Dairy and Sugar FREE options and it is naturally Gluten FREE!  So, everyone can enjoy this quick cake! 

Both the cake and the butter cream frosting (if you choose to make it) includes lemon zest.  Although it feels easy to skip this step, lemon zest adds that incredible, fresh, lemon flavor so I highly recommend you don't skip the zest.  Plus, it helps make it so super moist!  Almost like a "wet" cake it's so moist. 

You have a couple different options for the topper.  If you want the quick and simple trick, just dust the top with powdered sugar (see sugar free options below).  Or, if you want the creamy, buttercream frosting with a burst of lemon flavor...use the lemon buttercream frosting recipe.  Either way this cake tastes like summer -in a mug, and is fast and easy to make.

Also, this makes a great quick, last minute dessert when friends stop by or you want a, no-fuss on the spot treat.  If you are serving for guests, you can remove the cake from the mug and plate it, with some gooey frosting spilling over on all sides.  I actually like serving it in a fun mug or pretty china coffee mug.  No matter how you serve it...it will impress I promise.

Lemon Mug Cake & Lemon Buttercream Frosting

Keto, Sugar Free, Gluten & Dairy Free

Ingredients

• 1 tbsp unsalted butter melted (or butter substitute)
• 1 large egg (or make a flax egg)
• 3 tbsp superfine almond flour
• ¼ tsp coconut flour or all-purpose flour
• ½ tsp baking powder
• 1 ½ tbsp erythritol sweetener granular (or sugar)
• ¼ tsp vanilla
• 1 tbsp lemon juice
• ¼ tsp lemon zest plus additional for topping

Directions

1. Place the butter in a microwave safe bowl and heat in bursts till just melted (don’t over heat)
2. Zest 1 lemon and set aside then squeeze the juice and set that aside
3. In the slightly cooled butter add the lemon juice and egg and whip with a fork until blended
4. Blend in the vanilla and stir well
5. Next add all of the powdered, dry ingredients and stir till fully blended
6. Add half of the lemon zest and stir until fully blended
7. Sprinkle a little of the lemon zest on top keep some aside for the frosting (about 1 teaspoon)
8. Place the cake mixture into an average 8 ounce mug- don’t grease it.
9. Place cake in the microwave and cook for about 1 minute and 40 seconds. Check after the first minute as each microwave is different, cake will be a bit moist but shouldn’t be liquid- don’t overcook or it will be very dry.  Lemon cake is a little more moist than most mug cakes.
10.  Remove from microwave and let the cake cool slightly before adding frosting or dusting with powdered sugar substitute. It’s best to eat this cake right away.

For Lemon Buttercream Frosting

• 1 Tablespoon Butter (or butter substitute)
• 1 ½ Tablespoons plain Greek Yogurt (or non-dairy yogurt)
• 2-3 Tablespoons sugar-free powdered sugar substitute (I prefer Wholesome Yum’s  “Nature’s Besti” sugar replacement)
•  ¼ Teaspoon Vanilla
• 1  Teaspoon lemon zest
• 1 Teaspoon of Lemon Juice
• Dash of salt

Directions:

1. Mix all ingredients together and adjust sugar to your tastes.
2. Let cool slightly or place in the fridge to firm it up a bit if you prefer
3. Spread on slightly cooled Lemon Mug Cake and eat right away

*Note- you can also skip the Lemon Buttercream Frosting and just use a dusting of powdered sugar substitute on top.  You can also make a drizzle with lemon juice & powdered sugar.

Download Recipe HERE

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