Quick Lemon Loaf
A tender, tangy lemon cake made without an oven—steamed in a mug or small vessel in 12 minutes flat. Zesty glaze finish makes it feel special.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ¾ tsp baking powder
- ¼ tsp salt
- 1 whole lemon (zested and juiced)
- 1 whole egg
- 3 tbsp butter, melted
- ½ cup powdered sugar
- 1.5 tbsp lemon juice
Instructions
- 1
Whisk flour, sugar, baking powder, salt, and lemon zest in a bowl.
- 2
In a separate bowl, beat egg with melted butter and lemon juice until smooth.
- 3
Fold wet ingredients into dry until just combined—batter should be thick but pourable.
- 4
Divide batter between two microwave-safe mugs or small bowls, filling each halfway.
- 5
Microwave each mug uncovered for 2.5–3 minutes until a skewer inserted comes out clean.
- 6
Let cool in mugs for 2 minutes, then turn out onto a plate.
- 7
Whisk powdered sugar with lemon juice until drizzleable. Drizzle over warm loaves.
- 8
Serve warm or at room temperature.
Tools you’ll need
- mixing bowl (2)
- whisk
- spatula or spoon
- microwave-safe mugs or small bowls (2)
- microwave
- skewer or toothpick
- plate
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