Honey Mug Cake
This honey mug cake goes from pantry to spoon in about ten minutes, using one bowl and one mug. Honey does the sweetening and keeps the crumb moist, while a little lemon juice and zest can add a sharp edge if you want it. The batter is forgiving, so you can adjust amounts to taste and cook it longer or shorter depending on how your microwave behaves.
Instructions
Stir the flour, yeast and baking powder together in a bowl so the leavening is spread evenly through the flour.
Add the honey and mix until it is fully worked into the dry ingredients.
Add a small splash of water and mix again until it is absorbed. Stir in the lemon juice and zest if you are using them, and keep mixing until the batter is smooth.
Pour the batter into a mug or any other microwave-safe container. Microwave for 60 to 90 seconds.
Push a toothpick into the center of the cake. If it comes out clean the cake is done, and if it comes out wet, microwave for a little longer and check again.
Top with whipped cream, berries, ice cream, a drizzle of honey or maple syrup, or any mix of these, and serve warm.
Make it personal.
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