This easy mug cake with lime is topped with a decadent cream cheese icing and comes together with less than ten minutes of actual work!
I love baking, but the thing about baking when there are two people in your house is that there is always so much left over. You might find this surprising, but it can be a little bit difficult to give away sweets. Everyone is always watching their weight, and I get that. When I worked in a school it wasn’t so hard; I’d just put the treats in the teachers’ lounge and they would get eaten pretty quickly.
These days, though, I try to make desserts that are easily frozen, or else I make things that can easily be made in small batches. It’s just so much easier that way. Then I don’t have to look at a dessert for three days after I’ve gotten tired of eating it (because usually even the best desserts get old after a few days) or worry about it molding on my counter. Believe it or not, we are not huge dessert eaters, especially now that Philip is working retail and we often eat dinner super-late.
Mug cakes fit the bill of a dessert that is only around for a night or two. Not to mention, an easy mug cake is something that you can probably whip up on a whim when you get a craving. I’ve made mug crisps, mug brownies, and now this. This easy mug cake with lime was an idea from a friend. She was looking for a substitute for her favorite key lime cake from a local bakery. Their cake contains lime Jell-O, and while it’s delicious, she has some food sensitivities and the food coloring in the cake did not agree with her.
An easy mug cake seemed like the perfect solution…just whisk a few basic ingredients in a bowl, divide it between a couple of mugs, and microwave it for just a couple of minutes. Topped with an easy cream cheese icing, this lime mug cake is perfectly summery. I adapted this recipe from one in the book Mug Cakes by Leslie Bilderback (<–affiliate link). If you guys would like more easy mug cake recipes, comment below and let me know!
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Finally, I just want to take a second to give a shout out to FaveSouthernRecipes.com. They discovered my blog years ago and have been responsible for a ton of my readers finding me! They have lots of great southern recipes from some of my favorite bloggers. Right now, a little blurb from me is featured in their “How to Make Cornbread” article. Thanks, guys! (And no, they didn’t pay me to say that! But I realized I haven’t given them half the love they’ve given me over the years!)
Yield: 2 cakes
This recipe is adapted from the book Mug Cakes by Leslie Bilderback.
10 minPrep Time:
4 minCook Time:
14 minTotal Time:
- 1 large egg
- 1 1/2 tablespoons unsalted butter, melted
- 1 tablespoon sour cream
- juice and zest of one lime
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 ounces (1/4 bar) cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Whisk all of the cake ingredients together in a small mixing bowl. Divide between two mugs. Microwave each cake for 1 1/2 to 2 minutes, watching to make sure the cakes don't run over. Allow the cakes to cool.
- To make the icing, mash the cream cheese and butter together in a medium bowl until well combined. Add the powdered sugar and stir carefully until well combined. Add the milk and vanilla and stir to incorporate. Top each cake with icing. Refrigerate any leftovers.
If you prefer, you can use 1/4 cup self-rising flour in place of the all-purpose flour, baking powder, and salt.