Kirbie's Cravings

Lemon Cloud Mug Cake

This lemon mug cake is so light, it’s like eating a cloud. It has just the right amount of lemon flavor and is paired with an airy whipped cream frosting and lemon peel curls.

photo of a  lemon mug cake

At the beginning of this year, I posted about my new and improved lemon mug cake. This was actually the first new recipe I was sharing from my book (2 weeks left until it releases!), though I didn’t say so at the time. I had just finished writing it and I couldn’t wait to share the lemon mug cake recipe because it took me nearly a dozen tries to get right.

I am so happy with the result and I don’t even normally like lemon cake!
photo of a spoon in the mug cake
Lately, I’ve found myself really influenced by the photos from my upcoming book. I had this image of little peaks of whipped cream to decorate this mug cake inspired by one of the book photos, but the mug cake was still so warm that when I began to pipe, the frosting started to melt all over the place. But I actually like the softer appearance. Without meaning to, it actually resembles the image for the Lemon Mug Cake in the book.
photo of a lemon cloud mug cake

I don’t usually bother with frosting and this mug cake tastes fine without it, but if you have the time, definitely give it a try. It adds an extra airy lightness to it, like you’re eating a cloud. The raw lemon peels actually are quite tasty when eaten with the sweetened cake, making it seem like you’re eating candied peels.close-up photo of a spoonful of cake

You can find all my mug cake posts here.

For even more mug cake recipes, check out my new book!

Lemon Mug Cake

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This lemon mug cake is so light, it's like eating a cloud. It has just the right amount of lemon flavor and is paired with an airy whipped cream frosting and lemon peel curls.
5 from 3 votes


  • 4 tbsp (30g) all-purpose flour
  • 1/4 tsp baking powder
  • 2 tsp granulated sugar
  • 3 tbsp (45ml) fat-free milk
  • 1/2 tbsp (7.5ml) vegetable oil
  • 1/4 tsp vanilla extract
  • 1 tsp fresh lemon zest
  • 1 tbsp (20g) lemon curd

Frosting (optional; serves 2)

  • 1/2 cup heavy cream
  • 2 tsp granulated sugar
  • 1/2 tsp lemon peel curls or lemon zest


  • Combine all cake ingredients except lemon zest and lemon curd in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth.
  • Add lemon zest and lemon curd and mix until batter is smooth.
  • Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.
  • If desired, place the whipping cream and sugar in the mixing bowl of a stand mixer and mix on high speed until peaks form. Top cake with whipped cream and lemon peels. Cake is best consumed while still warm or within a few hours of being cooked.


  • The frosting recipe makes enough for two because it is very hard to whip heavy cream for only one serving. You can save the rest, eat it, or make 2 cakes instead of one.
  • This mug cake will generally not rise to the rim of an oversized mug after it is finished cooking. Because microwaves vary greatly, I recommend using an oversized mug on your first try to avoid it bubbling over in the microwave. If it seems like your cake doesn't rise too high when cooking in the microwave, you can always switch out for a smaller mug if you want your cake to have the overflowing look. You can also 1.5 times the recipe as well for the bigger mugs, but I found that the recipe as written is the perfect one serving size.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

30 comments on “Lemon Cloud Mug Cake”

  1. Hi, the recipe sounds so good and I’d love to try it. However, your recipe box says nutrition information is provided, but I don’t see it.

    • We don’t have the nutrition info at this time, but there are quite a few free calculators you can use online to get the info you need.

  2. Hello!
    Mine came out super doughy and I’ve noticed a people’s have on here. Just wondering if you have any tips? Did 4 tablespoons like recipe says.

    • If it was doughy, you might have added too much flour although you said you added four tablespoons. Did you level off the flour? Even a little extra can change the texture of the dough. If the flour was measured correctly, your cake might have been doughy or dense if it was overcooked. We use an 1100 watt microwave for our mug cakes – if your microwave is a different wattage you may need to adjust the cooking time.

  3. Great cake! You could just add more rind to the batter. (I do that for a very quick lemon mug souffle: 2 eggs, dash of oil, pinch of salt, 1 tsp sugar, 1 level tbsp flour, about 1 tbsp lemon rind, beat with fork, 1m15s in the microwave.)

  4. I wonder how I would modify this for keto… 

  5. Made this with 2 different gluten free flours, really good! YUM! (Bok wheat and rice flours.) 

  6. I made this in a 2 cup Pyrex Pyrex measuring cup.  Perfect quick crave fix!! Easy clean up. ?

  7. hello! i’m thinking of making this in about a week as a little mother’s day surprise for my grandma and mom, and i’m really excited to try it! i just wanted to ask: is it okay for me to use regular whole-fat milk instead of fat-free milk? i’m also thinking of making this recipe but using ramekins instead of mugs: would that be okay as well?

    thank you for the recipe: it looks delicious!

  8. Absolutely divine. I loved this mug cake and it’s definitely the best I’ve tried! The cake was so light and fluffy and wasn’t heavy or too filling. I didn’t have any lemon curd to hand, so I skipped it, but it didn’t seem to affect the recipe too much. I also didn’t have any cream, and only wanted a quick little pud, so I melted 3 normal sized marshmallows and added some lemon zest to fit the theme of the cake.

    I loved it and will definitely try your other recipes! Thank you so much for sharing your recipes, Kirbe, I’m really glad I found it!

    • I’m so glad you enjoyed it! I would def recommend trying it with the lemon curd (when you have it on hand) for a more intense lemon flavor next time!

      • Tasted amazing! Massive fan however through my own fault no doubt mine was incredibly dense!! It took nearly 2 minutes to cook too! Normal 1000w microwave!
        Will have to try again!

      • Oh no! 2 minutes definitely seems too long. I hope it comes out right the next time.

  9. Hi! This looks amazing. I just wanted to ask you, can I bake these in silicone molds and pop them out when they’re cool enough, or is it too fluently?

    • this recipe is designed specifically for the microwave so I don’t know the results when baking. the cake will likely be very hard to pop out as it has a looser crumb than a traditional cake without having an egg as a binding agent. since it is made with the intention to be eaten in the mug, the looser crumb shouldn’t be an issue but it can be a problem if you are trying to pop them out.

  10. I printed out your recipe but was disappointed that the picture was not included with the recipe.

    • If you wish to print with photos, perhaps print the full post. Print recipe is for printing the recipe only, which is what is most requested.

  11. This is just what I need. There are just the two of us at home, and my husband does not like leftovers. Do you happen to have a recipe for a lemon cloud cake, that is like a jelly roll, but seems to have more meringue, than flour? I have been looking for the recipe, for a long time. Thank you……. Bev

  12. Looks so pretty! You must have an extensive mug collection! 🙂  This reminds that that I need to get a new zester.