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. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings mug cake

Calories 195kcal

Author Arman Liew

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.

Video

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