Lemon Chiffon Mug Cake with Honey Drizzle
A light, airy lemon chiffon cake cooked in minutes in a mug, topped with a drizzle of honey for a quick and bright dessert. This American-inspired recipe, ready in about 7 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 1, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 tbsp all-purpose flour
- 1/4 tsp baking powder
- 3 tbsp granulated sugar
- 1 large egg
- 3 tbsp milk
- 2 tbsp vegetable oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp, for drizzling honey
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Equipment for this recipe
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Instructions
- Step 1: In a large microwave-safe mug, whisk together 4 tbsp all-purpose flour, 1/4 tsp baking powder, and 3 tbsp granulated sugar until well combined.
- Step 2: Add 1 large egg, 3 tbsp milk, 2 tbsp vegetable oil, 1 tbsp fresh lemon juice, and 1 tsp lemon zest. Whisk vigorously until a smooth batter forms with no lumps.
- Step 3: Microwave the mug on high for 90 seconds. Check cake doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Step 4: Let the cake cool for 2 minutes, then drizzle 1 tbsp honey over the top before serving warm.
