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–+ servings

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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