Eggless Dairy-Free Lemon Mug Cake
This eggless, dairy free Lemon Cupcake is super moist and so easy and fast to make anytime you want a lemon cupcake.
Ingredients
- 2 tbsp (25 g) Superfine (granulated) Sugar
- 3 tbsp (45 ml) Water
- 1/2 tsp (2.5 ml) Lemon Juice
- 1 tbsp (15 ml) Vegetable Oil
- 3 tbsp (27 g) All-Purpose Flour
- 1/4 tsp (1 g) Baking Powder
- 1/4 tsp Lemon Zest + for toppings
Instructions
- To a microwave safe cup, add sugar, water, lemon juice, oil and lemon zest. Mix until sugar dissolves completely.
- Then add flour and baking powder. Mix well. Top with lemon zest.
- Microwave the cake at Power 1200 Watts for 60 seconds.Please note that all microwaves are not the same. Please adjust cooking time according to power of your microwave. Please do not overcook or the cake will be hard.
