Name: Lemon Mug Cake
Prep time: 2 min
Cook time: 1 min
Total time: 3 min
Cuisine: American
Ingredients: 3 tbsp flour (white, oat, or almond); 1/4 tsp baking powder; 1 tbsp sugar or sweetener of choice; Pinch of salt; 1 tbsp oil, butter, or applesauce; 1 1/2 tbsp milk of choice; 1/2 tsp pure vanilla extract; 1 tbsp lemon juice; 1/2 tsp lemon zest

Why You’ll Love Lemon Mug Cake Recipe

This lemon mug cake is perfect for satisfying a sweet craving without baking an entire cake. It’s quick to make (about 2 minutes in the microwave), uses simple pantry ingredients, and can be customized with flour or sweetener swaps to fit different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 tbsp flour (spelt, white, oat, or almond)
3 tbsp sugar or xylitol
1/2 tsp baking powder
1/8 tsp salt
3 tbsp water
1 tbsp lemon juice
1 1/2 tbsp butter or oil or mashed banana
2 tsp lemon zest
1/2 tsp pure vanilla extract

Directions

In a mixing bowl, stir together the dry ingredients: flour, sugar (or sugar alternative), baking powder, and salt.
Add the wet ingredients: water, lemon juice, butter (or oil/mashed banana), lemon zest, and vanilla extract. Mix until just combined.
Transfer the batter to a well‑greased mug or a large ramekin.
Microwave option: Cook in the microwave until the cake is fluffy and set — about 2 minutes (microwave times may vary).
Oven option: Bake in a 350°F (175°C) preheated oven for about 10 minutes.
Let cool slightly before enjoying plain or with toppings like powdered sugar, ice cream, or whipped cream.

Servings and timing

Yield: 1 mug cake
Cook time: About 2 minutes in the microwave or around 10 minutes in the oven
Total time: Approximately 5 minutes (microwave)

Variations

• Lemon Blueberry: Stir in 2 tbsp fresh or thawed blueberries after mixing the batter.
• Strawberry Lemon: Add diced strawberries (about 2 tbsp) instead of blueberries.
• Key Lime: Swap lemon juice/zest with lime for a citrus twist.
• Lemon Poppy Seed: Mix in 1 tsp poppy seeds with the dry ingredients.
• Protein Boost: Replace 1 1/2 tbsp of flour with your favorite protein powder.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2–3 days.
• Reheating: Warm gently in the microwave for about 20–30 seconds or until heated through.

FAQs

What flour can I use in this mug cake?

You can use spelt, white, oat, gluten‑free all‑purpose, or almond flour (for a lower‑carb option).

Is this mug cake vegan?

Yes — if you use oil or plant‑based butter instead of dairy butter, this recipe is vegan.

Can I make this without sugar?

Yes, sugar alternatives like xylitol or granulated erythritol work well for a lower‑sugar version.

Can I use lemon extract instead of fresh lemon?

Yes, you can substitute the lemon zest with about 1/2 tsp lemon extract.

Can I bake this in an oven?

Yes — bake in a preheated 350°F (175°C) oven for about 10 minutes.

How do I make this gluten‑free?

Use a gluten‑free all‑purpose flour blend or almond flour to make the cake gluten‑free.

Will the texture change if I use oil instead of butter?

The texture will be slightly different but still moist — oil adds richness while mashed banana adds moisture with natural sweetness.

Can I add extra lemon for more flavor?

Yes, adding more lemon zest or juice increases the citrus punch.

How do I know when the mug cake is done?

The cake is done when it’s set in the middle and springs back slightly to the touch.

Can I freeze the mug cake?

Freezing individual mug cakes is possible; wrap tightly and freeze for up to 1 month. Thaw in the fridge before reheating.

Conclusion

This Lemon Mug Cake is a wonderfully quick dessert that brings bright citrus flavor to your table with minimal effort. Whether you’re craving a sweet treat after dinner or need a fast snack for one, this recipe delivers soft, tender cake in just minutes with flexible ingredient options to suit your tastes.