I wonder when I will cool off on the mug cakes. I’ve been making them a lot and you think I would start loosing steam at some point. But today is not that day.
I’ve covered the chocolate mug cake, as well as a banana nutella, so obviously it was time to bring in the citrus. Because it’s in season and SO available. Like a desperate single hoping for a date. And I’ll happily oblige. I love having lemons around. Not just to cook with, but I love displaying them around the kitchen in bowls. They are such a mood booster during the drab, Winter months.
Now, I know that the point of a mug cake(depending on who you are) is to have a no-mess, one cup dessert. I’ll admit, the batter for these makes a mess of more than just a mug, but my desire with these mug cakes was not to avoid extra dish washing but to have a lovely dessert that could be cooked in just a few minutes( one and a half, to be exact).
I still went from start to finish with these cakes in about 10 minutes.
And wouldn’t that be nice if you had unexpected company? No one would ever guess that these were thrown together and baked in the blink of an eye.
These cakes do not have oil, they start with a good creaming of butter and sugar. But that was essential for a light, fluffy cake. This cake is not like most cakes. The lemon cake has a light, sort of earth-real quality thanks to the butter, cream, and sour cream. The fresh lemon gives it a bright tang as do the little pieces of fresh blackberry that are cooked into the cake.
Do note that these will puff up quite a bit, but will settle down a little smaller than most mug cakes. This is partially due to the fact that there are less whole eggs used, and more egg yolks. So watch the size of mugs that you use. I used four small mugs, but they did puff up almost to the point of spilling over. I wouldn’t fill the mugs more than 2/3 full of batter.
- 6 T. Butter, softened
- ⅓ C. Sugar
- 1 Egg
- 2 Egg Yolks
- ½ C. Flour
- ¼ t. Baking Powder
- ¼ t. Salt
- 2 T. Sour Cream
- 3 T. Heavy Cream
- 3½ T. (about ½ large lemon) Lemon Juice
- ¼ C. Blackberries, roughly chopped
- Sweetened whipped cream, to top
- Mint leaves, to garnish, if desired
- Beat the butter and sugar together in a mixing bowl with an electric mixer until light and creamy, about 2 minutes. Add in the egg followed by the yolks, beating well after each addition.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add to the wet ingredients and mix until just combined.
- Add the sour cream, heavy cream, and lemon juice to the mixture, mixing just until combined.
- Fold in the blackberries.
- Divide between four smaller sized mugs.
- Microwave each for about 1 minute and 20-10 seconds, or until the top no longer looks wet and cake puffs up. Let cool for several minutes then top with whipped cream and garnish with a mint leaf.