Lemon Mug Cake – All-Purpose Flour – Baking Powder – Sugar – Unsweetened Almond Milk – Lemon Juice – Vegetable Oil – Vanilla Extract – Lemon Zest
Combine the dry Lemon Mug Cake ingredients with a spoon or whisk in a small mixing bowl: flour, sugar, and baking powder.
Pour the liquid ingredients: almond milk, lemon juice, oil, and vanilla extract. Combine the batter until light and runny with no lumps.
Add the lemon zest and keep stirring until is forms a consistent Lemon Mug Cake batter.
Transfer the Lemon Mug Cake batter into a microwave-safe mug and bake it for 90 seconds in the microwave at 900W.