I’ve been getting a lot of requests for lemon recipes: lemon bars, lemon cakes, etc. I’m working on trying to get some on the blog but I rarely have fresh lemons in my house and I’m not a very big citrus dessert person.
I recently had a few lemons laying around and decided to try making a lemon mug cake.
It came out light and fluffy and lemony. I do feel like it was a little plain and needed something to make it stand out but I’m not sure what.
I did add a little lemon zest to it as well. Perhaps next time I’ll add a glaze. I do think it’s a good start for a base of a lemon cake though and if you really love lemon cakes this is a quick and easy one.
Update: Please check out this newer lemon cloud mug cake I made that I think is even better than this one (though this one is fine too!).
Lemon Mug Cake
Ingredients
- 4 tbsp all purpose flour
- 1/4 tsp baking powder
- 3 tbsp fat free milk
- 2 1/2 tbsp granulated sugar
- 1 tbsp vegetable oil
- 1 tbsp fresh squeezed lemon juice
- lemon zest
Instructions
- Using a small whisk, mix together flour, baking powder, sugar, milk, oil and lemon juice in a microwave safe mug until batter is smooth. Grate some fresh lemon zest on top of batter and whisk into batter.
- Cook in microwave for about 1 minute. Top of cake should be dry. Let cool before eating. Add a lemon glaze if desired.
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.
I love me a good mug cake! Yum! 🙂
Me too =)
mmmm. this looks yummy! I’m going to try it, and throw in a few blueberries.. Yum!
oh good idea!
Maybe lemon curd??
hmm, a lemon curd filling sounds good
Kirbie,
First, I wanted to say that I arrived via your Lime Coconut Mug Cake recipe, and now I want to try them all!
Second, I suggest lemon curd for this as Toni did. I made a lemon mug cake a couple years ago and filled it with homemade lemon curd – it was great! Now I’ll be trying your recipe with a lemon glaze.
I am definitely going to try a lemon curd. Thanks!
Born and raised in Clairemont….thats me!…came across your site today after being at Sams Club where I found Arecipe book for MUG CAKES….
Something I have never heard of
Thank you for all the recipes….
Patt
Glad you found my site!
At first
When I made this recipe I was worried about how milky the batter was but it turned out light and fluffy and absolutely delicious
Thanks for the recipe I hope you make more recipes like this
I have a huge selection of mug cake recipes you can try out! https://kirbiecravings.com/category/recipes/mug-cakes
Made this twice. To the letter of the recipe and it turned out pure stodge both times! Cant figure out what went wrong. Shame. I was really looking forward to this from all the comments. 🙁
It looks like you’re coming from the UK and my recipe is with US measuring system. I believe the UK is a little different so I think you need to make sure you adjust properly to UK measurements. Also I know Europe has diff flours so make sure you choose the right one. hope this helps!
The mug cake turned out really well! I added blueberries and it tasted great.
I’m so glad you enjoyed!
It didn’t go well for me.
The cake was heavy and it looked like it wasn’t cook enough so i added 10 seconds at a time 3 times and the texture never change. .
I had to throw it away and i was soo looking forward to eat a good lemon cake.
Could it be the flour ?
In most recipes they ask for 3 tab. Of flour .
What could’ve went wrong ?
I’m sorry to hear you had issues. Did you check to make sure your baking powder is still fresh? if it’s old, that could cause the cake not to rise properly. 4 tablespoons of flour is the correct amount. Also what is the power wattage for your microwave? Mine is a 1000w which is pretty standard but if you have a lower wattage you might need a longer cooking time. And are there any changes to the recipe you did at all? like omit an ingredient, add another, etc.
One more thing, make sure you don’t pack your flour, and make sure you level off your tablespoon, otherwise you will have too much flour in your batter which also could cause the heaviness. Similarly, making sure you don’t overpour any of the liquid ingredients.
Btw, while this recipe has worked fine for me, I actually made another lemon mug cake which I like more because the lemon flavor really comes out well https://kirbiecravings.com/2014/08/lemon-cloud-mug-cake.html
Thanks for the recipe. I was looking for a recipe without egg as I am never sure if it’s safe to eat if it was in the microwave. I don’t want to leave the mug in the microwave for too long because I don’t like hard, dry cake. But the egg always worries me.
This recipe worked out well. I live in Europe so I was a bit concerned about the amount to put in but I just eyeballed it. As long as the ratio is the same it turns out just fine. I even put some glaze on top of it.
I’m glad it worked out for you!
This was sooooooo good I would recommend a little more lemon juice but I loved it
So happy you enjoyed!
I was looking for a vegan lemon mug cake recipe and this exceeded my expectations! I used coconut oil and coconut milk. Delish! Thank you for a wonderful recipe.
So glad you enjoyed!
Hi! I lived the texture of this cake! Usually I make them and they are spongey and chewy this was great but I would definitely add a little more sugar then lemon kind of overpowered. Great recipe though!
I’m glad you enjoyed the texture!
An excellent recipe! Thank you for sharing: Personally, due to the limited ingredients on hand I wound up using butter instead of oil, and whole milk instead of fat free. Still turned out pretty fantastic! Definitely gonna try a lemon icing or glaze next time, I saw a commenter mentioned you had a good recipe for that too so I’ll probably check that out. Cheers!
I’m glad you got it to work for you