Photo of Lemon & poppy seed mug cake by WW

Lemon & poppy seed mug cake

Points® value
Total Time
10 min
5 min
5 min


Low Fat Spread

10 g

Plain White Flour

20 g

Baking powder

¼ teaspoon(s), level

Caster Sugar

1 teaspoon(s)

Semi Skimmed Milk

1½ tablespoon(s)

Vanilla Extract

¼ teaspoon(s), level

Poppy Seeds

½ teaspoon(s), level


¼ zest(s) of 1

Lemon Curd

20 g

Calorie controlled cooking spray

4 spray(s)


  1. Melt the spread and set aside to cool. Sift together the flour and baking powder in a small bowl, then stir in the sugar. Make a well in the centre and add the milk, the cooled spread and vanilla extract, and stir until smooth and combined.
  2. Stir in the poppy seeds, the lemon zest and 10g of the lemon curd. Mist a 150ml microwave-safe mug with cooking spray then spoon in the cake batter.
  3. Microwave on High for 1 minute 5 seconds or until the cake is cooked through, then remove from the microwave and let stand for 5 minutes. To serve top with 10g lemon curd and scatter over a few poppy seeds and some grated lemon zest.