I’m in love with this new lemon mug cake I recently made.
I posted a lemon mug cake recipe last year after receiving multiple requests for a lemon flavored mug cake. While it tasted satisfactory, I always felt like there was room for improvement, so I’ve been trying to make a better version ever since.
My biggest struggle was trying to recreate the lemony flavor without having the cake end up tasting like lemonade. After about a dozen attempts, I finally had a breakthrough.
Just adding lemon juice and lemon zest wasn’t enough. I needed something more concentrated. Like lemon curd. I was able to find some in the jam section of my local grocery store. It’s concentrated, it’s sweet, and adding a heaping spoonful of it to the cake batter gave it that lemony taste I was desperately searching for.
I loved how this cake came out. So light and fluffy and lemony.
Lemony Mug Cake
- 4 tbsp all- purpose flour
- 1/4 tsp baking powder
- 2 tsp granulated sugar
- 3 tbsp fat-free milk
- 1/4 tsp vanilla extract
- 1/2 tbsp vegetable oil
- 1 tsp fresh lemon zest
- 1 tbsp lemon curd
- Combine all ingredients except lemon zest and lemon curd into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth.
- Add in lemon zest and lemon curd and mix until batter is smooth.
- Cook in the microwave for about 1 minute. Let cake cool a few minutes before eating. The cake is best consumed while still warm or within a few hours of it being cooked. Eat with more lemon curd 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.