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My lemon mug cake is the perfect single-serving treat full of refreshing lemon flavor. It’s moist and fluffy and satisfies cravings. Ready in less than a minute, it’s topped with a delicate vanilla glaze.
I love a classic lemon cake, but this lemon mug cake is my savior when I want something more appropriately portioned.
The mug cake turns out incredibly moist and fluffy, with the perfect balance of fresh lemony flavor. The sweet, vanilla glaze on top balances the tartness from the lemon, making for a well-rounded and decadent dessert. It’s ready in just one minute, and I tested this in the oven and the microwave.
Table of Contents
Why I love this recipe
- Quick and easy. Less than a minute to prep and a minute to cook.
- Best texture. It’s moist, fluffy, and has a simple glaze.
- Multiple cooking methods. Microwave or oven.
If you love lemon desserts like we do, try my lemon loaf, lemon mousse, and no bake lemon cheesecake next.
★★★★★ REVIEW
“This was delicious! Way better than a flour mug cake. No gluten works better when the microwave is involved. My teenage daughter exclaimed Hmmmmmm (yum), when she tried a bite of my cake. I will definitely be making more of your recipes. Thank you!” – Paris
Key Ingredients
- Almond flour and coconut flour. I recommend using blanched almond flour instead of almond meal. Combining both flours gives the mug cake a cakey and fluffy texture.
- Lemon extract. For lemon cake, of course!
- Sugar. Any granulated sweetener will work, but I used white sugar.
- Baking powder. To give the mug cake some rise.
- Egg. Room temperature, please.
- Milk. I used unsweetened almond milk, but any milk will work.
- For the vanilla glaze. Just a simple mix of powdered sugar, vanilla, and milk.
How to make a lemon mug cake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a small bowl, combine the dry ingredients.
Step 2- Add the wet and dry ingredients to mix until just combined. Transfer to a mug or cereal bowl.
Step 3- Microwave the cake for at least 50 seconds or until a toothpick inserted in the center comes out clean.
Step 4- While the cake cools, make the glaze by mixing all of the ingredients. Drizzle over the mug cake.
Arman’s recipe tips
- Avoid overcooking. Microwaves differ based on the make and model. I’ve usually been able to microwave my cakes for 50 seconds to 1 minute, but you may have to microwave yours for longer. If it’s not cooked after 50 seconds, continue microwaving in 20-second intervals until it’s done.
- Add more milk. If the cake batter appears too thick, add more milk until you have a smooth, cohesive cake batter.
- Add more lemon flavor. If you like me and love that tart, lemony flavor, you can add a little extra lemon extract or fresh lemon zest. On the other hand, if you’re only after a little tang, use slightly less extract.
- Swap the lemon. While I love lemon cake, I’ve also experimented with using orange extract, and I have to say it turned out well!
Frequently asked questions
The main cause of a rubbery mug cake is overcooking. Since it cooks in under a minute, even an additional 20 seconds can make a big difference. Try microwaving the cake for 40 seconds, then continuing in 15-second intervals until a toothpick inserted comes out clean.
More mug cakes we love
- Almond flour mug cake
- Cinnamon roll in a mug
- Protein mug cake
- Hot chocolate mug cake
- Chocolate chip mug cake
If you tried this Lemon Mug Cake or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Lemon Mug Cake
Video
Ingredients
- 1 tablespoon almond flour
- 1 1/2 tablespoon coconut flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2-1 teaspoon lemon extract
- 1 large egg or egg white
- 3 tablespoon milk
Vanilla Glaze
- 2 tablespoon Powdered sugar
- 1/16 teaspoon vanilla extract
- 1 teaspoon milk
Instructions
- In a small bowl, combine the almond flour, coconut flour, sugar, and baking powder, and mix well.
- In a separate small bowl, combine the milk with the egg and whisk with the lemon extract. Add the mixture to the dry mixture and mix until just combined.
- Grease a large mug or deep bowl (I used a cereal bowl) generously and pour the batter in it and microwave for at least 50 seconds, depending on the microwave.
- While it's cooling, make the icing by mixing all ingredients to a desired consistency then top the lemon cake.
Notes
Nutrition
Originally published April 2019, updated and republished June 2025
Do you know why I can’t watch your videos?
Uu this seems very interesting! Lemon I never tried in mug cake before!
I LOVE THE 2 INGREDIENT PIZZA DOUGH AND NAAN BREAD. TASTES DELICIOUS AND LIGHT. THANK YOU SO MUCH FOR SHARING. LOUISE