Lemon Mug Cake

by Arman Liew

published on Jun 09, 2025

78 comments

5 from 79 votes
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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. 

lemon mug cake.

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
  1. Why I love this recipe
  2. Key Ingredients
  3. How to make a lemon mug cake
  4. Arman’s recipe tips
  5. Frequently asked questions
  6. More mug cakes we love
  7. Lemon Mug Cake (Recipe Card)

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.

dry ingredients in a bowl.

Step 1- In a small bowl, combine the dry ingredients.

lemon mug cake batter in a bowl.

Step 2- Add the wet and dry ingredients to mix until just combined. Transfer to a mug or cereal bowl.

mug cake batter in mug.

Step 3- Microwave the cake for at least 50 seconds or until a toothpick inserted in the center comes out clean. 

lemon mug cake with glaze and sliced lemons.

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!
homemade lemon mug cake.

Frequently asked questions

Why did my mug cake turn out rubbery?

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

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 recipe.

Lemon Mug Cake

5 from 79 votes
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. Watch the video below to see how I make it in my kitchen!
Servings: 1 mug cake
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes
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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

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.
Oven method: Preheat the oven to 350F/180C and prepare the batter. Pour the batter into grease oven-safe ramekins and bake the cakes for 10-12 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool briefly, then add the glaze and serve. 

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 6gProtein: 6gFat: 13gFiber: 4gVitamin A: 150IUVitamin C: 1.7mgCalcium: 20mgIron: 0.7mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published April 2019, updated and republished June 2025

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 79 votes (75 ratings without comment)

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Comments

  1. Can you make this iced lemon pound cake into a full recipe for the whole family instead of individual servings. I wasn’t sure how that would work.

    Reply

  2. I love this recipe! I had a crazy idea though, to kick up the lemon flavor do you think I could add lemon juice to my flax seeds I stead of water?

    Reply

  5. I loved this Cake! Lemon is one of my favorites. I added a little more lemon extract because I like it very lemony. It’s so moist which rarely happens when I use coconut flour. I also love the glaze. It could be used for so many things. Thanks for the recipe!

    Reply

    1. Hi Bhani! It can be any milk of choice 🙂

      You can use any granulated sweetener- White sugar, brown sugar, turbindo sugar

      Reply

  7. I love all things lemon and thank you for this! I’m also GF and allergic to eggs so will try this with gelatin egg. I think I love you, but not in a creepster way- just love all your recipes!

    Reply

    1. Hi Donna! If you add the ingredients into a calorie calculator, it will provide that information for you! 🙂 enjoy!

      Reply

  9. I’ve made this a couple times now! It has a wonderful light fluffy texture. The first time I used an egg white and 1/4 tsp lemon extract (with no Bai–couldn’t track down that flavor). The second time I used a flax egg and 1/2 tsp lemon extract, and it was even better! Very lemony with a great texture. My mom loved it too. I might try making it with a bit of ground lavender, because I’m currently obsessed with lavender-flavored desserts. Great recipe!

    Reply

  10. I used to be a huge fan of the cake pops! Now I try to stay away from purchasing any bakery items at Starbucks because of all the weird additives they put in! I think you are such a better baker than Starbucks anyways 🙂

    Reply

  11. Did you know Ray’s favorite terribly-unhealthy dessert at Starbucks is the iced lemon pound cake?! Well, now you do.
    PS I bought coconut flour this past weekend at WF SPECIFICALLY because of you. So…yay.

    Reply

  12. What is Bai Limu Lemon? And as to your liking Starbucks cakes, I hope that you’re not serious. Their stuff is nasty and I’d sooner eat one of your protein powder-laced desserts than take a bite of one of their terrible, dry pastries. Sorry for ranting, but it’s a pet peeve of mine that Starbucks, with all of its resources, can’t do better in the pastry dept.

    Reply

    1. It’s the drink by Bai 🙂

      I’m sorry, Laura! I kind of recreated them because most of them weren’t too delicious…but very overpriced!

      Reply