Lemon Mug Cake

This lemon mug cake is the perfect single-serving treat full of refreshing lemon flavor. It’s made in less than a minute and topped with a delicate vanilla glaze. 

Table of Contents

1. Ingredients needed
2. How to make lemon mug cake
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions
6. More mug cake recipes to try
7. Lemon Mug Cake (Recipe Card)

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 sugary 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.

If you love lemon desserts like us, try my lemon loaf, lemon mousse, and no bake lemon cheesecake next.

Ingredients needed

• Almond flour. I recommend using blanched almond flour, making for a fluffy and light cake. 
• Coconut flour. I used almond and coconut flour because coconut flour is absorbent and gives the cake a nice, cakey, slightly chewy 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. One room temperature egg will work, or you can swap it for one egg white or one flax egg. 
• Milk. I used unsweetened almond milk, but any dairy or non-dairy milk will work.
• For the vanilla glaze. Just a simple mix of powdered sugar, vanilla, and milk.

Find the printable recipe with measurements below.

How to make lemon mug cake

Step 1- Make the batter. In a small bowl, combine the dry ingredients. In a separate small bowl, whisk the milk, egg, and lemon extract. Add the wet ingredients to the dry ingredients and mix until just combined. 

Step 2- Microwave. Grease a large mug or deep bowl (I used a cereal bowl) generously and pour in the batter. Microwave the cake for at least 50 seconds or until a toothpick inserted in the center comes out clean. 

Step 3. Make the glaze. While the cake cools, make the icing by mixing all of the ingredients until it reaches your desired consistency, then top the lemon cake, serve, and enjoy!

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 a little more milk until you have a smooth, cohesive cake batter. 
• Add more lemon flavor. If you’re like me and really 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 really good!

Storage instructions

To store: Mug cakes are definitely best enjoyed fresh, but if you end up with any leftovers, you can store them in the fridge for up to 1-2 days. Just remember to cover the mug in plastic wrap or transfer the cake to an airtight container. Warm it up in the microwave for 10-15 seconds before enjoying. 

To freeze: I do not recommend freezing mug cake since the texture will not hold up.

Frequently asked questions

More mug cake recipes to try

• 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.