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.
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!
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.
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.
You can find all my mug cake posts here.
For even more mug cake recipes, check out my new book!
Lemon Mug Cake
- 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.