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Raspberry Lemon Mug Cake Recipe in Minutes

Raspberry Lemon Mug Cake

A warm single-serving lemon mug cake studded with raspberries and ready in minutes. Fresh lemon zest, juice, and berries give this microwave dessert a bright sweet-tart flavor.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 6 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 4 tablespoons (31 g) All-purpose flour
  • 2 tablespoons (25 g) Granulated sugar
  • 1/4 teaspoon Baking powder
  • Small pinch Salt
  • 3 tablespoons (45 ml) Milk
  • 1 tablespoon (14 g) Melted unsalted butter or neutral oil
Flavor and Fruit
  • 1 teaspoon Finely grated lemon zest
  • 1 tablespoon (15 ml) Fresh lemon juice
  • 1/4 cup (30–35 g) Fresh or frozen raspberries
Optional Topping
  • 1 teaspoon Confectioners’ sugar
  • 1 spoonful Whipped cream

Method
 

Step-by-Step
  1. Lightly grease a microwave-safe mug holding at least 10–12 ounces, if desired.
  2. Stir the flour, sugar, baking powder, and salt together in the mug.
  3. Add the milk, melted butter or neutral oil, lemon zest, and lemon juice. Stir just until no dry flour remains.
  4. Gently fold in most of the raspberries, reserving a few for the top.
  5. Microwave on HIGH for 60 seconds. Continue in 10–15-second intervals if the center is still wet; most cakes finish in 70–90 seconds.
  6. Let the mug cake stand for 1 minute, then top with the remaining raspberries and confectioners’ sugar, if using.

Notes

A 1,000-watt microwave usually takes about 70 seconds, while lower-wattage microwaves may need closer to 90 seconds. Frozen raspberries can be added without thawing but may need an extra 10–20 seconds. Mug cakes are best eaten warm immediately after resting.