Raspberry Lemon Protein Mug Cake

Dessert

Raspberry Lemon Protein Mug Cake

A quick microwave cake with Greek yogurt and lemon zest gets raspberries both in the batter and on top.

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Yield
1 serving
Cuisine
American

Serving ideas

Finish with a spoonful of yogurt and fresh raspberries.

Ingredients

See the ingredient checklist
  • 3 tbsp all-purpose flour
  • 2 tbsp vanilla protein powder
  • 1/2 tsp baking powder
  • kosher salt, a pinch
  • 1 large egg
  • 2 tbsp plain whole-milk Greek yogurt, plus more for serving
  • 2 tsp honey
  • 1 tsp finely grated lemon zest
  • 10 fresh raspberries, divided, plus more for serving
  • cooking spray

Before you cook

Use a large mug to give the cake room to rise.

How to make Raspberry Lemon Protein Mug Cake

  1. Whisk flour, protein powder, baking powder and salt. Stir in egg, yogurt, honey and zest, then fold in six raspberries. Spray a large microwave-safe mug and add the batter.

  2. Microwave for 30 seconds. Smash the remaining four raspberries and arrange over the batter. Microwave about 30 seconds more, until the top looks dry and the edges pull away from the mug.

  3. If the surface still looks wet, cook in 10-second increments. Let cool slightly.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Raspberry Lemon Protein Mug Cake

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A quick microwave cake with Greek yogurt and lemon zest gets raspberries both in the batter and on top.
Print Recipe
Total Time 10 minutes
Servings: 1 serving
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 3 tbsp all-purpose flour
  •  
    2 tbsp vanilla protein powder
  • Baking powder in a white prep bowl with a measuring spoon½ tsp baking powder
  • kosher salt a pinch
  •  
    1 large egg
  • 2 tbsp plain whole-milk Greek yogurt plus more for serving
  • Golden honey in a glass bowl with a wooden honey dipper2 tsp honey
  • Finely grated yellow lemon zest beside a partly zested lemon1 tsp finely grated lemon zest
  •  
    10 fresh raspberries, divided plus more for serving
  •  
    cooking spray

Instructions
 

  1. Whisk flour, protein powder, baking powder and salt. Stir in egg, yogurt, honey and zest, then fold in six raspberries. Spray a large microwave-safe mug and add the batter.
  2. Microwave for 30 seconds. Smash the remaining four raspberries and arrange over the batter. Microwave about 30 seconds more, until the top looks dry and the edges pull away from the mug.
  3. If the surface still looks wet, cook in 10-second increments. Let cool slightly.

Notes

Use a large mug to give the cake room to rise.
Adapted from Makinze Gore, Delish.

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