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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.
We love lemon desserts, like this lemon loaf, lemon mousse, and now lemon mug cake.
After years of adoring the lemon cake at Starbucks, I finally decided to try my hand at making my own healthier single-serve version, just like with their classic coffee mug cake.
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.
Table of Contents
Why this recipe works
- Single serving. Like my single-serve chocolate chip cookie, there’s no obligation to share. It’s all yours!
- Oven and microwave instructions. When I’m making these mug cakes for the whole house, I’ll pop them in the oven. When it’s just for me, the microwave is the way to go.
- Made in one minute. The mug cake takes seconds to make and cooks up in a minute or less, so I barely have to be in the kitchen!
What we love about this recipe is how adaptable it is. Like most of my mug cake recipes, it’s already gluten-free and can easily be made vegan with a few simple swaps!
Ingredients needed
If you make a lot of gluten-free desserts, then odds are you have most of these ingredients on hand right now. Here’s what you’ll need for the mug cake:
- Almond flour. I recommend using blanched almond flour, which will make 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:
- Powdered sugar. Or look for “confectioner’s sugar,” which is powdered sugar with a little starch added.
- Vanilla extract. For that fresh vanilla flavor!
- Milk. Just a splash to thin out the glaze.
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!
Can I make this in the oven?
Absolutely! If you’re making mug cakes for multiple people, it can speed up the process to bake them all at once. Here’s how it’s done:
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.
Recipe tips and variations
- 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– Moist, fluffy, and full of rich chocolate flavor.
- Cinnamon roll in a mug– My favorite single-serve treat for breakfast.
- Protein mug cake– It tastes like a gooey brownie, but with 25 grams of protein!
- Hot chocolate mug cake– Our favorite spontaneous dessert to make over the holidays.
- Chocolate chip mug cake– Imagine a chocolate chip cookie cake with only 200 calories.
Lemon Mug Cake
Video
Ingredients
- 1 tablespoon almond flour
- 1 1/2 tablespoon coconut flour
- 1/2-1 teaspoon lemon extract
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 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 dry ingredients 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
Recipe originally published April 2019 but updated to include new information for your benefit.
This was delicious! Way better than a flour mug cake. No gluten actually works better when the microwave is involved. My teenage daughter actually exclaimed hmmmmmm (yum), when she tried a bite of my cake. I will def be making more of your recipes. Thank you!
Very delicious! But, next time I’m sticking to the exact recipe and not put lemon extract into the glaze, it was a bit too much. Will use vanilla next time.
I also like that you told us you use a bowl instead of a mug. Worked out really great using cereal bowls.
Hello, could this lemon cake be made into a single layer 8 inch cake by simply multiplying each ingredient by 8? If not, what would be your recommendation? Thanks.
I haven’t tried. I already have a lemon cake recipe which would work better.
Just made this with applesauce instead of chia seeds (vegan version) and it came out great!! Love this recipe!
Love it!!!
This turned out really well! The instructions worked perfectly. My mug cake took 1 minute and 30 seconds to cook. The texture reminded me of pound cake, and it didn’t taste eggy at all. I was craving a lemon dessert and this hit the spot. Thank you for the recipe! I look forward to trying more of your mug cakes.
I just tried this and the measurements are way off, 3 tblsp of milk made the batter super thin, should it have been tsp? The egg overwhelmed it and it came out like a little puffy omelet. I guess I’m not reading it right
Hi Arman I saw that one of your cakes can me cooked in the oven I was wondering if you could cook all of them in the oven if so at what temperature and for how long. Cant wait to try them. Thanks for such good healthy recipes.
Hi there! Of course- All can be baked at 180/350, and just adjust the cooking time depending on the cake 🙂
Hi there!
Do you ever provide the nutritional info?
I do sometimes, if not, you can easily calculate it yourself using myfitnesspal or similar 🙂
Are these recipes Keto friendly? They look so GOOD!
Not sure, I don’t follow a keto diet 🙂
My daughter is allergic to tree nuts so I was wondering if I could sub another flour for the almond flour. Would additional coconut flour work? Or maybe oat flour? Thank you so much! I am SO excited to find your blog and recipes because we have numerous other allergies in the house (including wheat, egg, soy…). Your recipes have opened up so many delicious options for us!!
This means so much, Kristen! For this, you can swap it for oat flour, as that has the most similar texture- Just be wary of the amount of liquid you add.
That was something I found important when writing my cookbook- To ensure that there were tons of options for everyone 🙂