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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.
★★★★★ 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
Table of Contents
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
The main cause of a rubbery mug cake is that it is overcooked. 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.
While you don’t have to put egg in a mug cake, I think it adds a pleasant richness and moisture to the cake. If you’d rather skip the egg, use 1 flax egg instead.
The main cause of a dry mug cake is that there isn’t enough fat in the cake.
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.
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.
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.
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?
Hmmm you could try that- I’ve never done it personally, but would love to hear your thoughts! 🙂
Do you have a version of this that is regular size?
This is the best mug cake ever. Thank you!
🙂 You are the best, Karen!
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!
You are so welcome, Becky! I love the glaze too- I add it on toast sometimes…
No dairy milk? Can it be dairy? Artificial sweetener, do you have another option for that?
Hi Bhani! It can be any milk of choice 🙂
You can use any granulated sweetener- White sugar, brown sugar, turbindo sugar
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!
Shelley….Why not in the creepster way haha!
Thanks for your kind words! 🙂
Where is the nutritional info on this recipe?
Hi Donna! If you add the ingredients into a calorie calculator, it will provide that information for you! 🙂 enjoy!
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!
Thanks so much for the feedback, Lee! 🙂 Lavender in it too? I’m so intrigued!
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 🙂
🙂 You’re a gem!
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.
What? No way! All of these need to be made! 🙂
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.
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!