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
- 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
- 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.