Confession: I’ve never been a lemon lover. If it’s a sorbet flavor and it’s 100 degrees out, okay, sure. I’ll eat it. But I have never been one to seek the lemon. I’ve always passed on the lemon bars, lemon cookies, lemon cakes, all of it. UNTIL a few months ago when I ate at Flower Child in Phoenix when I spent the weekend with my fave gals up there. I decided to order a Lemon Olive Oil Cake because it just sounded like the right choice to make. And everything in my life changed after that point, I tell you. Now, I want all the lemon cakes! Because I can’t make it to Flower Child day in and day out, I came up with this simple Lemon Olive Oil Mug Cake and it is the real deal, y’all! 90 seconds and a serving for just Y-O-U.
- 1 Tablespoon butter
- 1 1/2 Tablespoons Lemon-infused olive oil (trust me. get the oil! If you don’t have it, 1 Tablespoon of lemon zest will do.)
- 1 egg
- 4 Tablespoons caster (fine) sugar
- 4 teaspoons heavy cream
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- 6 Tablespoons flour
Start by melting the butter in a microwave safe mug. It takes about 30 seconds.
Now, you can just dust the top with powdered sugar and call it a day. I won’t judge you. But I need a frosting. I like a frosting.
- 2 Tablespoons powdered sugar
- 1/4 teaspoon water
- yellow food coloring
- lemon zest (optional)
Good to the last bite, folks.
You could totally play around and add some fruit to the batter. Raspberries are delicious when paired with lemon and it could be a sort of lemonade cake! Either way, I’m converted. And if you’re on the fence about lemon like I once was, I encourage you: Come to the yellow side.
recipe, styling, & photography \\ Lexy Ward