Gluten Free Lemon Mug Cake with Lemon Glaze (Egg-Free)
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Rather than go through the trouble of making a cake or pan of muffins, make one single portion right in your microwave, toaster oven, or oven. It’s a wonderful way to control portions. Due to my citrus allergy, my husband doesn’t get lemon desserts very often. Making him a mug cake was the perfect solution. He thoroughly enjoyed this gluten free lemon mug cake. You can add poppy seeds or berries if desired. Enjoy!
In a small bowl, microwave the butter and sugar just until butter melts. Stir and set aside to cool.
In a separate bowl, whisk together flour, baking powder, poppy seeds, and salt.
Add the lemon extract to the milk and stir. Add this mixture to the flour mixture.
Add in butter-sugar mixture. Stir until smooth.
Spoon the cake batter into the mug and microwave for 80 seconds.
Continue to microwave in 10-second intervals until cake is fully cooked, about 120 seconds total, depending on the wattage of your microwave. When it stops deflating, it is done.
Set aside to cool completely. (The texture of the cake is chewy when served hot.)
To Make the Glaze:
In a small bowl or cup, use a mini whisk or fork to combine the confectioners' sugar and lemon juice; drizzle over the cake and serve. Add additional glaze as you eat it if desired. Feel free to whisk in a tablespoon of cream cheese if desired.)
If you wish to add any fruit to the baked cake, add one-third of the batter, some fruit, one-third of the batter, more fruit, and then the remaining batter.
*You can also use two 6-ounce mugs and microwave for a shorter time.