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    Home » Recipes » Category » Cakes » Lemon Mug Cake

    Published: Jul 26, 2022 by Ansley Beutler

    Lemon Mug Cake

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    Dive spoon first into this soft and zesty lemon mug cake in just 5 minutes! Complete with a dollop of fresh whipped cream and lemon curd drizzle, this tiny cake is the perfect sweet treat for one.

    Lemon mug cake with whipped cream on a pink surface.
    Jump to:
    • Ingredients and Substitutions
    • How To Make a Lemon Mug Cake
    • What Can I Use Instead of Lemon Curd?
    • Expert Tips
    • Recipe
    • Reviews

    Lemon lovers, rejoice! This easy lemon mug cake is filled with tart citrus flavor that will have you puckering upon first bite. It may even catch the attention of the deepest chocolate lover 😉

    Mug cakes are a great way to satisfy that cake sweet tooth without the hassle of baking an entire cake. Make them in just one bowl, or even inside the mug itself, in about 90 seconds in the microwave. You don't get much easier than that!

    Check out my chocolate chip gluten free mug cake and mini red velvet skillet cookie for more tiny desserts! You'll also love my gluten free lemon cake if you're looking for more lemon desserts to make for a gathering.

    Ingredients and Substitutions

    Lemon mug cake ingredients on a pink surface with labels in black.
    • Egg - This helps the mug cake rise in the microwave. If needed, you can substitute with a flax egg but be prepared that it won't rise as much.
    • Honey - Used to sweeten the cake naturally. Agave or maple syrup will work as well.
    • Coconut oil - Provides moisture to the cake batter. Any type of lightly flavored oil can used as a substitute like avocado oil or vegetable oil or melted butter.
    • Almond milk - Any type of milk will work in this recipe.
    • Lemon - Both fresh lemon juice and lemon zest are used. They add some fresh lemon flavor and will provide the best result. Store bought lemon juice can be used as well but I recommend using a little more to ensure the lemon flavor shines through in the cake.
    • Flour - All purpose or gluten free 1:1 will work in this lemon mug cake recipe.
    • Lemon curd - I used my own recipe for dairy free lemon curd but you can use any kind of lemon curd or make a lemon royal icing.
    • Whipped cream - Store bought or fresh whipped cream can be used. Cool whip is also a great option or Truwhip if dairy free.

    How To Make a Lemon Mug Cake

    You will need a large coffee mug and a fork or spoon to mix the batter for this recipe.

    Step 1 : Mix the wet ingredients. In a separate small bowl or in the bottom of your mug, whisk the egg, honey, coconut oil, almond milk, lemon juice, and vanilla together until well mixed.

    Overhead view of a bowl of lemon cake batter being whisked.

    Step 2 : Add the dry ingredients. Fold in the flour, lemon zest, and baking powder to the batter until just mixed. The batter should be slightly thick like pancake batter.

    Lemon cake batter in a bowl with a rubber spatula.

    Step 3 : Microwave. Place the mug in the microwave and heat for 60 - 90 seconds. The cake will puff up in the mug. The top of the cake may look slightly wet which is okay, as it cools down it will firm up to resemble a slice of cake.

    Baked lemon mug cake on a pink surface.

    Step 4 : Top. Spoon a dollop of whipped cream on top of the mug cake followed by a spoonful of lemon curd and dig in!

    What Can I Use Instead of Lemon Curd?

    If you don't have lemon curd or don't want to go through the hassle of making a jar yourself, you can also top your mug cake with an easy lemon icing. Simply mix together 2 tablespoons of powdered sugar with a teaspoon of lemon juice and pour over top of the warm cake.

    A coffee mug with lemon cake baked inside and whipped cream on top.

    Expert Tips

    • Don't over mix the cake batter. Even though this is a mug cake, you still want to be sure not to over mix the batter when the dry ingredients have been incorporated.
    • Use a large mug to ensure the cake doesn't spill out of the mug. I used a 16 oz coffee mug and it was perfect.
    • Remember that the mug will be hot when it's done in the microwave so I recommend waiting a few seconds to take it out.
    • Drizzle the lemon curd or icing over the cake while it's still slightly warm. The warm cake will soak up the sweetness perfectly.
    Overhead view of a mug of lemon cake with whipped cream on top.

    For more citrusy treats, check out my:

    • Chicken Elote Salad
    • Raspberry and White Chocolate Muffins
    • Salmon Stir Fry

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Lemon mug cake in a coffee mug with whipped cream and lemon curd on top.

    Lemon Mug Cake

    Dive spoon first into this soft and zesty lemon mug cake in just 5 minutes! Complete with a dollop of fresh whipped cream and lemon curd drizzle, this tiny cake is the perfect sweet treat for one.
    4.60 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free mug cake, lemon cake in a mug, lemon mug cake, microwave lemon cake
    Prep Time: 3 minutes
    Cook Time: 1 minute
    Total Time: 4 minutes
    Servings: 1 mug cake
    Calories: 447kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • 1 egg
    • 2 tablespoon honey
    • 1 ½ tablespoon coconut oil - melted
    • 1 tablespoon almond milk - or any type of milk
    • ½ tablespoon lemon juice - approx. ½ lemon
    • ⅓ cup flour - all purpose or gluten free 1:1
    • 1 teaspoon lemon zest - approx. ½ lemon
    • ¼ teaspoon baking powder
    • Whipped cream - or Cool Whip or Truwhip (optional)
    • Lemon curd - or lemon icing (see notes), optional

    Instructions

    • In the bottom of a large coffee mug or in a separate bowl, whisk together the egg, honey, coconut oil, almond milk, and lemon juice until well combined.
    • Add the flour, lemon zest, and baking powder and gently fold into the batter.
    • Pour the batter into a large coffee mug and place the mug in the microwave. Heat for 60 - 90 seconds until the cake has puffed up to the top and is semi-stiff when you press into it with your finger. The top will be a little wet at first but will solidify more as it cools down slightly.
    • Allow the mug to cool down a little before removing it from the microwave. Top with fresh whipped cream of choice and a drizzle of lemon curd or lemon icing (see notes).

    Notes

    Lemon icing - If you don't have lemon curd or don't want to make it, you can easily make a lemon royal icing. Mix together 2 tablespoons of powdered sugar with a teaspoon of lemon juice until well combined and drizzle over the warm cake.

    Nutrition

    Calories: 447kcal | Carbohydrates: 68g | Protein: 10g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 191mg | Potassium: 138mg | Fiber: 1g | Sugar: 35g | Vitamin A: 239IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 3mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!

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