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    Home » Recipes » Cake and Pie Recipes

    Lemon Mug Cake

    Published: Apr 8, 2022 · Modified: Aug 24, 2022 by Megan Weimer · This post may contain affiliate links.

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    Jump to Recipe Print Recipe

    This lemon mug cake is made in the microwave! It's fluffy, tangy, and delicious just like a traditional lemon cake.

    A cake in a cup topped with cream.

    When I was in college, I lived in a dorm and didn't have an oven. How was I supposed to bake? Enter the mug cake.

    Mug cakes have the same texture as oven baked cakes except they're baked in the microwave! They're perfect for college students and people living in small studio apartments. Instead of baking a cake in the oven for 45 minutes, this one is ready to eat in just 90 seconds!

    This single-serve lemon mug cake is full of zippy, bright lemon flavor. It's super tender- the perfect lemon dessert to make for yourself in the Spring or Summer.

    If you're looking for more lemon recipes, try my fluffy lemon pancakes, eggless lemon curd, and strawberry lemonade mojito.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Substitutions
    • Additions and Variations
    • Storage and Freezing
    • Frequently Asked Questions
    • More Cake and Pie Recipes to Try
    • 📖 Recipe
    • 💬 Comments

    Why This Recipe Works

    A spoon digging cake out of a mug.
    • Microwave cake- The key to making the best mug cake is making sure the gluten in the flour sets at the same time that the leavening agent (baking power or baking soda) forms air bubbles to make the batter rise. I tested this recipe to make sure this happens perfectly!
    • Lemon flavor- This cake has a tart and sweet lemon flavor due to the lemon juice and lemon zest in the batter.
    • Easy to make- It only takes a couple minutes to make! Perfect for when you have a sudden cake craving.
    • Soft and tender- The texture of this microwave cake perfectly mimics the light and fluffy texture of an oven baked cake.

    Ingredient Notes

    Variety of ingredients on a white background.

    Here are some notes about a few of the ingredients used. For the full ingredient list, please see the recipe card below!

    • All purpose flour- This is the best flour to use to insure that the mug cake has enough structure.
    • Lemon zest and lemon juice- Make sure your lemon zest and juice is fresh for the best flavor.
    • Oil- I used avocado oil instead of butter when I was testing this recipe, but any mild oil will do. I suggest grapeseed oil or canola oil.
    • Almond milk- If you don't have almond milk on hand, you can use any kind of plant-based milk.

    Step by Step Instructions

    STEP 1: Mix the dry ingredients. First, add the flour, sugar, lemon zest, baking powder, baking soda, and salt to a microwave safe mug that holds at least 10 ounces. Then, mix the ingredients together with a fork.

    STEP 2: Mix in the wet ingredients. Add the almond milk, lemon juice, oil, and vanilla extract into the mug. Then, mix the wet and dry ingredients together with a fork until well combined.

    Dry ingredients in a mug.
    Mug cake batter not mixed.
    Mug cake batter in a mug with a fork.

    STEP 3: Microwave. Put the mug in the microwave. Then, microwave on high for 90 seconds, watching the cake batter to make sure it doesn't overflow.

    STEP 4: Let cool and enjoy. Once the cake has cooled slightly, top with coconut cream, powdered sugar, and lemon zest. Enjoy!

    Expert Baking Tips

    • Flour- Make sure the flour is spooned and leveled. If you stick the measuring spoon directly into the flour, this will compact it and cause a dry cake.
    • Overflowing- Watch the mug cake while it is in the microwave to make sure it doesn't overflow. If it starts to, stop the microwave and let the cake go down. To prevent overflowing, use a mug that holds 10 ounces of liquid or more.
    • To check if your cake is done, lightly press down on the center of the cake. If it's done, the cake will slowly spring back when you apply pressure. If it is still wet and goopy in the center, microwave it for 15 seconds at a time, checking in between until it is done.
    A cake in a cup topped with a lemon wedge.

    Substitutions

    • Coconut sugar can be substituted for the granulated cane sugar. If you do this, the cake will have more of a brown sugar taste.
    • Dairy milk can be substituted for plant-based milk if you don't have any on hand.

    Additions and Variations

    • Toppings- This mug cake would be delicious topped with buttercream, powdered sugar, or ice cream! You could also make a lemon glaze by mixing a little lemon juice and powdered sugar together.
    • You can make an orange mug cake by substituting the lemon juice and zest for orange juice and orange zest! Any citrus can be used, like lime, grapefruit, or blood orange.
    Spoon digging into a mug cake on a plate.

    Storage and Freezing

    Store leftovers in an airtight container on the counter for up to 1 day. You can keep the cake in the mug if you cover it with plastic wrap.

    Freezing

    Freeze the cake covered in plastic wrap for up to 1 month. Let it thaw for a couple hours on the counter or microwave it for 30 seconds or so before eating.

    Spoon digging scoop of cake out of a mug.

    Frequently Asked Questions

    How do I eat a mug cake?

    You can eat it straight out of the mug! If you want to remove the cake, try spraying the inside of the mug with some oil before adding the batter.

    Do I have to use a mug?

    Nope! Any microwave safe bowl will do if you don't have any mugs.

    Why didn't my cake get brown on top?

    It won't brown on top. Browning usually happens at a temperature of 320 degrees. The microwave will only reach 212 degrees.

    Can I make this gluten free?

    No, you unfortunately can't. This recipe needs the structure provided by the gluten in the all purpose flour.

    Can I make this in the oven?

    Yes, you theoretically can. Preheat the oven to 350 degrees and bake in an oven safe mug for 20-30 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs. However, I have NOT tested this method. A convection oven will have results more similar to the microwave method.

    More Cake and Pie Recipes to Try

    • A vanilla cake with sprinkles on a wood board.
      Small Vanilla Cake
    • A mini flourless chocolate cake dusted with powdered sugar.
      Mini Flourless Chocolate Cake
    • A slice of pumpkin cake sticking up to show texture.
      Pumpkin Chai Snack Cake
    • A blueberry chocolate bundt cake being served.
      Blueberry Chocolate Cake

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    📖 Recipe

    A cake in a mug topped with coconut cream.

    Lemon Mug Cake

    Megan Weimer
    This single serve lemon mug cake is made in the microwave! It's fluffy, tangy, and delicious just like a traditional cake. It only takes a couple minutes to make and is dairy free and vegan, made without eggs!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 3 mins
    Cook Time 2 mins
    Course Dessert
    Cuisine American
    Servings 1 cake
    Calories 310 kcal

    Equipment

    • 1 mug

    Ingredients
      

    • 4 tablespoon all purpose flour spooned and leveled
    • 2 tablespoon granulated sugar
    • 2 teaspoon lemon zest
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1 pinch sea salt
    • 3 tablespoon almond milk
    • 1 tablespoon lemon juice fresh
    • 1 tablespoon oil
    • 1 teaspoon vanilla extract

    Instructions
     

    • Add the flour, sugar, lemon zest, baking powder, baking soda, and salt to a microwave safe mug that holds at least 10 ounces. Mix the ingredients together with a fork.
      4 tablespoon all purpose flour, 2 tablespoon granulated sugar, 2 teaspoon lemon zest, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 1 pinch sea salt
    • Pour the almond milk, lemon juice, oil, and vanilla extract into the mug. Mix everything together with a fork until well combined.
      3 tablespoon almond milk, 1 tablespoon lemon juice, 1 tablespoon oil, 1 teaspoon vanilla extract
    • Place the mug in the microwave. Microwave on high for 90 seconds, watching to make sure the mug does not overflow.
    • Remove the mug from the microwave. The mug will be hot so be careful! Let the cake cool slightly. Add toppings like coconut cream or powdered sugar and enjoy.

    Notes

    Make sure the flour is properly spooned and leveled. Compacted flour will result in a dry cake.
    Watch the mug in the microwave to make sure it doesn't overflow. If it looks like it might overflow, stop the microwave and let the batter go down. Stop and restart the microwave every time it does this.
    The cake is done when it bounces back slowly when you gently press down on the top with your fingers.

    Nutrition

    Serving: 1cakeCalories: 310kcalCarbohydrates: 39gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0gCholesterol: 0mgSodium: 830mgPotassium: 258mgFiber: 1gSugar: 9g
    Keyword cake, lemon, microwave, mug cake, single serving
    Tried this recipe?Let us know how it was!

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    About Megan Weimer

    Megan Weimer is the recipe developer, writer, and food photographer behind Dollop of Dough. Since 2021, she's been inspiring home bakers to create low-key, yet elevated desserts that range from traditional to allergy-friendly.

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    Comments

    1. Deborah D Jones

      March 17, 2023 at 3:40 pm

      Cant wait to try your recipes.

      Reply

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    Hi there, I'm Megan!

    Welcome to Dollop of Dough! Here you will find recipes for desserts, drinks, and sweet snacks that are easy to prepare and delicious. There's gluten free, vegan, and paleo options abound!

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