2 Minute Lemon Mug Cake
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When lemon cake’s delicate and bright flavors inspire you, satisfy those cravings with a quick and easy Lemon Mug Cake. It’s a delicious solution with simple ingredients and 2 minutes in the microwave for a bright, zesty spring treat!
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When you want to curl up in a light spring blanket with a warm lemon cake and dream of cherry blossoms and Easter and all things bright and beautiful, treat yourself to a lemon mug cake.
You’ll be glad you did!
Lemon Mug Cake Inspiration
When cherry trees begin to hint at the beautiful pink blossoms to come, lemon flavors capture my imagination.
It might be that Easter is just around the corner, along with warmer days and hopefully clear blue skies in Seattle. It’s on these days when light, brightly flavored treats come to mind.
This year, when I began to think about spring desserts, lemon cake was at the top of my list. I then wondered, why couldn’t you also make a lemon cake for one?
In two minutes. In the microwave?
Many tries and testing answered that question. You absolutely can make a lemon cake in two minutes in the microwave… and it’s delicious!
And it satisfies those lemon cravings… for the moment 🍋!
If the spring season has you thinking about carrot cake, we have solutions for that craving as well. Be sure to look at my Carrot Cake in a Mug recipe or the simple Easy Carrot Cake Loaf recipe. Both are delicious!
So here’s to a quick and easy spring treat with the delicate flavors of the season.
Enjoy!
Ingredients for Lemon Mug Cake
The ingredient measurements are in the recipe card at the bottom of this post, but here is the list of what you’ll need to make lemon cake—in a mug!
- Melted butter for flavor and moisture
- Milk: Dairy or nondairy, both work well
- All-purpose flour: If using self-rising flour, eliminate the baking powder
- Baking powder for rise
- Lemon: Fresh lemon juice makes this mug cake even more delicious. And if you want to elevate the lemon flavor even more, add a bit of the zest as well.
- Powdered sugar: While you can use granulated sugar, I love the delicate texture of powdered sugar in this cake. Add a splash of vanilla, too.
- Toppings: A dollop of whipped cream is delicious on top, as it is vanilla ice cream or simply a dusting of powdered sugar.
- Optional: Adding 1 drop of yellow food coloring enhances the color.
How to Make Lemon Mug Cake
The recipe card at the bottom of this post provides full step-by-step instructions, but this is a quick overview of how to make this oh-so-delicious lemon mug cake.
Melt butter
In a bowl or a mug, melt butter in the microwave.
Make the lemon cake batter
In a small bowl or mug, whisk milk, lemon juice, zest, and vanilla with the melted butter until well combined. Then, whisk in flour, powdered sugar, baking powder, and salt until well mixed. If mixing in a bowl, transfer the batter to a microwave-safe mug.
Microwave mug cake
Microwave on high for 1 to 1 and 1/2 minutes (90 seconds). The timing of the mug cake will depend on the size of your mug and your microwave. Be careful not to over-microwave. The top will be just set. In my microwave, it is perfect at 1 minute 10 seconds.
Let the mug cake cool slightly before eating. Top with whipped cream, vanilla ice cream, or simply a dusting of powdered sugar (or make a quick glaze with powdered sugar and water). Top with a sliced lemon for a fancy touch.
Mug Cake Pro Tips
- While you can mix the ingredients in the mug, I find blending the ingredients in a separate bowl results in the best mug cake.
- Be sure to mix the ingredients well. Much like a traditional cake, begin with the wet ingredients, whisk well, and then fold in the dry ingredients until incorporated.
- Don’t over-microwave the mug cake; it can become overdone quickly.
- Let the mug cake cool before enjoying it; it’s super hot when it comes out of the microwave. Topping like ice cream helps cool it down quickly.
Lemon Mug Cake FAQ and Tips
I’m using a 12-ounce mug. You can measure the size of your mug by filling it with water, pouring it into a glass measure, and converting it to ounces. Be sure the mug you’re using is microwave-safe.
Yes, you can easily double or triple this recipe to make multiple servings. Adjust the quantities of each ingredient accordingly and divide the batter evenly among individual mugs before cooking. Remember that you may need to increase the cooking time slightly for larger batches.
Mug cakes are best enjoyed fresh, straight out of the microwave. You can prepare the dry ingredients in advance and store them in airtight containers, then mix the wet ingredients, and cook the mug cake just before serving for the best taste and texture.
Cooking times may vary depending on your microwave’s wattage, but a good rule of thumb is to cook the mug cake in 30-second intervals and check for doneness after each interval. The cake is done when it has risen and appears set on top.
More Mug Cake Recipes
- Banana Bread Mug Cake
- Chocolate Chip Banana Mug Cake
- Coconut Mug Cake
- Strawberry Mug Cake
- S’mores Mug Cake
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2 Minute Lemon Mug Cake
Equipment
Ingredients
- 1 tablespoon butter melted
- 2 tablespoons milk
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest optional for more intense lemon flavor
- 1/4 cup all-purpose flour
- 2 tablespoons powdered sugar
- 1/4 teaspoon baking powder
- dash salt
- splash vanilla extract
- yellow food coloring optional
Instructions
- Melt the butter in a 12-ounce microwave-safe mug for a few seconds. Once melted, swirl it to coat the sides of the mug.
- In the mug or small bowl, whisk the melted butter with milk, lemon juice, zest, and vanilla until blended.
- Stir in the flour, powdered sugar, baking powder, and salt. Stir well until completely mixed (I like to use a whisk). If mixing in a small bowl, transfer the batter back into the mug.
- Microwave on high for 1 minute to 1 1/2 minutes (90 seconds). The timing of the mug cake will depend on the size of your mug and your microwave. Be careful not to over-microwave. The top will be just set. In my microwave, it is perfect at 1 minute 10 seconds.
- Let it cool for a minute before eating. Top with whipped cream, vanilla ice cream, or simply a dusting of powdered sugar (or make a quick glaze with powdered sugar and water). Top with a sliced lemon for a fancy touch. Enjoy!
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I haven’t done it yet but can I use plant based butter? It’s really good stuff. Not so much calories and fat.
Hi Debbie— some brands react a little when using in a cake recipe, but most that I’ve tried work well!
I was hungry for a treat, but I didn’t feel like a big baking project. This was perfect! Easy and perfect for my lemon craving.
I’m assuming the powdered sugar, salt, and vanilla extract are added in with the flour and baking powder. There was a really bitter aftertaste, possibly from too much baking powder. It overwhelmed the lemon flavor. Rather disappointing since I love lemon cake.
I’ve made this three times, love it! Such a tasty, quick treat. Thanks!
Wow! I’m so glad you liked it, Lee. We’re living it this spring too!
Great idea and recipe except how much of each ingredient is needed please?
Hi Joel! All of the ingredient measurements are in the recipe card at the very bottom of the post. This link should take you there:
https://www.31daily.com/lemon-mug-cake/#recipe