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Lemon Mug Cake

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5 from 6 votes

This Lemon Mug Cake is an easy single-serve lemon cake baked in the microwave for a quick sweet snack any time of the day.

It’s an allergy-friendly mug cake recipe made without eggs, butter, or dairy.

Lemon Mug Cake

There’s no secret we love mug cake recipes and baking in the microwave is one of the kids’ favorites.

It’s also the best recipe for kids to bake simple things and fix their sweet tooth with a quick and easy cake.

Kids have little patience in the kitchen, and mug cake recipes are very easy to make and rewarding because it works all the time.

It’s that hard to fail a mug cake recipe. While this lemon mug cake recipe is not as easy as our 3-ingredient Oreo mug cake, it’s still pretty straightforward.

Let me share how to make my little boy’s favorite cake flavor: lemon mug cake in a mug.

Lemon Mug Cake

How To Make Lemon Mug Cake

This lemon mug cake is easy to make with a few pantry ingredients, as it doesn’t use eggs, butter, or dairy.

Ingredients

All you need to make this mug cake with tangy lemon flavors and soft, moist texture are:

  • All-Purpose Flour – White spelt flour works as well. We tested the recipe with all-purpose gluten-free flour and the texture is pretty dense and chewy, but still works.
  • Sugar – Feel free to use any crystal sweetener, including unrefined cane sugar or coconut sugar for healthier alternatives. But keep in mind that these sweeteners add a dark color to the mug cake.
  • Baking Powder
  • Unsweetened Almond Milk or any milk you have at home.
  • Melted Coconut Oil or olive oil or melted butter if preferred.
  • Vanilla Extract
  • Lemon Zest – Use sparingly depending on how much you enjoy the sourness of lemon zest. Also, make sure you are using untreated lemon to avoid pesticides on the zest.

Preparation

First, select a 2-ounce microwave-safe coffee mug.

Next, in a small bowl or directly in the mug, whisk the dry ingredients together using a fork: flour, baking powder, sugar, and lemon zest.

Whisk in the wet ingredients: almond milk, lemon juice, vanilla extract, and melted coconut oil. The batter should be quite liquid, smooth, and without lumps.

How to make Lemon Mug Cake

Microwaving Lemon Mug Cake

Place the coffee mug in the center of the microwave. Microwave on high powder (900W) for 90 seconds.

If your microwave runs at a lower powder, you will need more time to bake the mug cake thoroughly. On the other hand, if your microwave runs at 1200W, 60 seconds should be enough.

The best way to know if the cake is ready is to look through the microwave’s window.

When the mug cake rises above the mug, start counting 20 seconds. Stop and check the cooking by inserting a pick in the center of the mug. If sticky, return to the microwave in 10-second bursts until cooked through.

Lemon Mug Cake

Serving Lemon Mug Cake

Let the mug cake cool down for one minute before eating, as it’s pretty hot in the center.

Drizzle some sugar lemon icing on top.

To make the icing, stir two tablespoons of confectioner sugar with one teaspoon of lemon juice and a few drops of water until thin and runny.

Drizzle on top of the mug cake with extra lemon zest.

Other serving ideas to add on top of the baked cake:

  • Greek Yogurt – Lemon flavored is even better.
  • Whipped Cream
  • Ice Cream
  • Healthy Vanilla Frosting

Allergy Swaps

Below are some ingredient swap ideas if needed:

  • Sugar-Free – Natural sugar-free sweeteners like allulose or erythritol will work in same amount as sugar. This cut down carbs, sugar, and calories.
  • Gluten-Free – All-purpose gluten-free flour blends work but make the cake a bit gummy and dense. Almond flour or coconut flour won’t work in this recipe. Also make sure your baking powder doesn’t contains wheat ingredients. You can replace the baking powder with 1/4 teaspoon baking soda if preferred.
  • Vegetable Oil-Free – Pick healthier oil like avocado oil or melted coconut oil.
  • Oil-Free – I didn’t try the recipe oil-free, but the same amount of unsweetened applesauce would most likely work like magic to replace the oil.

Frequently Asked Questions

Below are the answers to your most frequent questions about this mug cake recipe.

Can I Store Mug Cakes?

No, mug cake are made to be eaten within 30 minutes.

The microwave dries out the cake batter quickly, making it perfectly tasty and moist just after baking but very dry an hour later.

Can I Use Lemon Extract Instead Of Fresh Lemon?

Sure, in this case, replace the amount of fresh lemon juice with more almond milk.

Then, stir in one teaspoon of lemon extract with the liquid ingredients.

Can I Use Almond Flour Or Coconut Flour?

No, this recipe works only with all-purpose flour or spelt flour.

Can I Bake This Lemon Mug Cake?

Yes, place the batter in an oven-safe ramekin and bake it in an oven preheated to 350°F (180°C) for 15 to 18 minutes.

The cake is ready when a pick inserted in the center comes out clean.

Have you tried this easy lemon mug cake recipe? Share a comment or review below.

Lemon Mug Cake

Lemon Mug Cake

This Lemon Mug Cake is an easy single-serve lemon cake baked in the microwave for a quick sweet snack any time of the day. Plus, this is an allergy-friendly mug cake recipe made without eggs, butter, or dairy.
5 from 6 votes
Prep Time2 mins
Cook Time1 min
Total Time3 mins
Yield: 1 mug cake
Calories: 366kcal
Author: Carine

Ingredients

  • 4 tablespoons All-Purpose Flour (note 1)
  • ½ teaspoon Baking Powder
  • 2 tablespoons Sugar (note 2)
  • 1 ½ tablespoons Unsweetened Almond Milk
  • 1 ½ tablespoons Lemon Juice
  • 1 tablespoon Vegetable Oil canola or melted coconut oil
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Lemon Zest

Sugar lemon icing ideas

  • 2 tablespoons Powder Sugar
  • 1 teaspoon Lemon Juice
  • 1-2 teaspoons Water or almond milk

Instructions

  • In the microwave-safe mug, whisk the dry ingredients: flour, sugar, and baking powder.
  • Stir in liquid ingredients: almond milk, lemon juice, oil, lemon zest, and vanilla extract. Combine until light and runny with no lumps.
  • Microwave at 900W for 90 seconds in the center of the microwave. If you are not sure what the power of your microwave is, start with 60 seconds and repeat microwaving in 10-second bursts until most and set in the center.
  • Cool for a few seconds, then serve immediately with whipped cream, ice cream, and lemon zest, or make the sugar lemon icing recipe below.

Sugar Lemon Icing

  • In a small bowl, whisk powder sugar and lemon juice and add water or milk gradually until it forms a smooth runny lemon icing.
  • Drizzle on top of the warm mug cake.

Notes

Note 1: All-purpose gluten-free flour with added gums works as a 1:1 ratio replacement to wheat flour. However, the mug cake will be much denser and chewy with gluten-free flour.
Note 2: Any crystal sweetener like coconut sugar or sugar-free erythritol for a sugar-free lemon mug cake works.
The recipe doesn’t work with almond flour or coconut flour.

Nutrition

Nutrition Facts
Lemon Mug Cake
Serving Size
 
1 pancake
Amount per Serving
Calories
366
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
5
mg
2
%
Sodium
 
233
mg
10
%
Potassium
 
98
mg
3
%
Carbohydrates
 
50
g
17
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
5
g
10
%
Vitamin A
 
73
IU
1
%
Calcium
 
174
mg
17
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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