Mug Cakes for One
Lemon Mug Cake for One
By SVI SWEET
One soft and fluffy lemon mug cake with fresh citrus flavor and a tender buttery crumb — ready in just a few minutes in the microwave.
Servings
1 mug cake
Prep
5 min
Cook
60–75 sec
Total
6–7 min
Difficulty
Easy
Calories
≈ 325 kcal
Protein
≈ 4 g
Fat
≈ 13 g
Carbs
≈ 49 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- All-purpose flour30 g
- Granulated sugar25 g
- Baking powder¼ tsp
- Fine saltPinch
- Milk20 g
- Unsalted butter, melted14 g
- Fresh lemon juice10 g
- Finely grated lemon zest½ tsp
- Vanilla extract¼ tsp
How to Make It
One lemon mug cake, step by step.
Mix the dry ingredients
Add the flour, sugar, baking powder, and salt to a microwave-safe mug. Stir until evenly combined.
Add the wet ingredients
Add the milk, melted butter, lemon juice, lemon zest, and vanilla extract. Stir until the batter is smooth and no dry flour remains.
Microwave
Microwave on high for 60–75 seconds, until the top looks set and the center is just cooked. Start checking at 60 seconds because microwave power can vary.
Let it rest
Let the mug cake rest for about 1 minute before eating. The cake will finish setting as it stands while staying soft inside.
Step-by-Step
See how it comes together.
Step 1
Mix the dry ingredients
Step 2
Add the wet ingredients
Step 3
Microwave
Video
Watch the recipe.
SVI SWEET Tip
Stop microwaving as soon as the center is just set.
Mug cakes can dry out quickly if they cook for too long. Start checking at 60 seconds and add only a few extra seconds at a time if the center still looks wet.
Substitutions
Make it work with what you have.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the same quantity.
Butter
A neutral-flavored oil can be used instead of melted butter in the same quantity, although the flavor will be slightly less buttery.
Lemon zest
Fresh lemon zest gives the strongest citrus aroma. If you leave it out, the cake will still have lemon flavor from the juice but will taste less fragrant.
Vanilla
The vanilla can be omitted if you want a sharper lemon flavor, but the small amount helps round out the citrus notes.
Storage
Best enjoyed fresh.
Best served fresh
This lemon mug cake is best eaten warm shortly after microwaving, when the crumb is at its softest.
Short-term storage
If needed, let the cake cool completely, cover the mug, and refrigerate it for up to 1 day.
Reheating
Reheat the mug cake for about 10–15 seconds in the microwave. Avoid overheating, which can make the cake dry.
FAQ
A few helpful answers.
Why did my lemon mug cake turn rubbery?
The most common reason is overcooking. Microwave power varies, so start checking the cake at 60 seconds and stop as soon as the center is set.
Can I make this lemon mug cake without an egg?
Yes. This recipe is designed without egg and uses milk, butter, and a small amount of lemon juice to create a soft single-serving cake.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, especially when paired with fresh zest. Bottled lemon juice can work in a pinch, but the citrus flavor may be less fresh.
What size mug should I use?
Use a microwave-safe mug with enough room for the batter to rise, ideally around 300–350 ml. The batter should not fill the mug more than about halfway before cooking.
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