Lemon Mug Cake

Bright, lemony, and moist cake ready to eat in just minutes! This easy lemon mug cake recipe is perfect when that cake craving strikes. It's a low-effort, highly tasty treat built to satisfy without over-indulging.

Why it works

First, we need to start off applauding the amazingness that is the mug cake. It is a whole single serving cake made in a mug using your microwave. What could be better?

I mean, a whole cake, but with that comes more dishes, more time waiting, and requires self control which not everyone (like me) has.

In short, they are amazing and there are infinite possibilities with them.

A lemon mug cake in particular is great for that bright lemon flavor that tastes like sunshine. Like my lemon bars, it is perfect for lemon lovers.

And the frosting? It reminds me of frozen lemonade and it is amazing.

Ingredients

This is still a cake, so it requires a lot of the same ingredients you'd expect in cake. The only difference is that we do not use any egg. The amount of cake in the mug is too small to require needing an egg and adding one would make the cake rubbery and taste a lot like the egg.

• Flour - You can use all-purpose or cake flour in this recipe. White whole wheat flour works too.
• Baking powder - I like using just a tiny bit of baking powder to help with the lift of the cake and make it fluffier.
• Salt - You use use just a small pinch of sea salt in the recipe. It will be enough to bring out the flavors, but we don't want to use enough to create a salted cake.
• Sugar - You should use granulated sugar in this recipe. I do not recommend brown sugar which can overpower the lemon. You can use sugar alternatives, just remember the ratio is usually half the amount of what you would use for granulated sugar.
• Butter - We use melted butter for a really nice flavor, but you can also use a flavorless oil. Do no use salted butter as it will make your cake salty.
• Milk - You can use any dairy or dairy alternative you like. If you want to keep it like, opt for unsweetened almond milk. For something more decadent, try heavy cream! If you have leftover buttermilk from another recipe, this is a great way to use some up.
• Lemon - We use both lemon zest and juice. About half the juice will end up in the cake, while a lot of the remaining juice will end up in the frosting.

How to make

Mug cakes are incredibly east to make, and this lemon mug cake version is no different.

1. Mix the dry ingredients together in your mug.
2. Add the butter, lemon juice, and lemon zest.
3. Add in the milk and vanilla.
4. Stir well.
5. Microwave for about 60 seconds.
6. Top with frosting or powdered sugar.

Recipe F.A.Q.s

Related recipes

If you loved this, you must try my vanilla mug cake, peanut butter mug cake, chocolate mug cake, hot chocolate mug cake, and Black Forest mug brownie.