Kirbie's Cravings

Lemon Mug Cake

overhead photo of a Lemon Mug Cake
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.
photo of a spoonful of lemon 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.
photo of a Lemon Mug Cake

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

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This lemon mug cake takes just a few minutes! It's light and fluffy with a bright lemon flavor.
For an even more intense lemony mug cake, check out my new and improved lemon cloud mug cak.
5 from 9 votes


  • 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.

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

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52 comments on “Lemon Mug Cake”

  1. I love me a good mug cake! Yum! 🙂

  2. mmmm. this looks yummy! I’m going to try it, and throw in a few blueberries.. Yum!

  3. Maybe lemon curd??

  4. 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.

  5. 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….

  6. 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

  7. 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!

  8. The mug cake turned out really well! I added blueberries and it tasted great.

  9. 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

  10. 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.

  11. This was sooooooo good I would recommend a little more lemon juice but I loved it 

  12. 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.

  13. 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!

  14. 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!

  15. loved the texture and flavor, very delicate and fine crumb, not overly sweet

  16. Excellent! Thank you! The lightest mug cake i’ve made. I always mix my ingredients in a small bowl (just easier that way), all dry, then add wet, used Meyer lemons, less sugar, and 1% or 2% milk. Has always turned out soooo good! ?

  17. Can I Substitute apple sauce in place of the oil?

  18. Very good! I put some cream cheese frosting and a couple more drops of lemon on top! Would definitely make again!

  19. Hi, Kirbie — I have no fresh lemons. Can I use bottled lemon juice, do you think? Thank you for this beautiful recipe, I’m going to try it for my birthday! I’ll also be looking at your other mug cake recipes!

  20. I love this (and have made the actual recipe before) but I don’t have any fresh lemon currently. Can I use lemon extract and/or lemon juice instead?

  21. I decided to make this for me and my parents and we loved it!! I just want to thank you and myself for finding this recipe. will definitely make again!

  22. Absolutely delicious!!! I’ve made A LOT of mug cakes during quarantine and this one was by far the best! My microwave has never made a mug cake so light and fluffy!!! Love it, thanks for the recipe!

  23. Do you know what happened if your mug cake is still ever so slightly transparent on the inside? But it tastes great!

  24. I’ve made this many times and love it! Thank you for the wonderful recipe. ??

  25. Good recipe.  I added a few drops of vanilla and a shake or two of salt.  It was great with a lemon glaze.  2 tblsp of confectioners sugar and about 1 tblsp lemon juice.  That woke it up. 

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