Quick Lemon Mug Cake

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Quick Lemon Mug Cake

Ingredients

The Cake Base:

  • 4 tbsp All-purpose flour

  • 2 tbsp Granulated sugar

  • ¼ tsp Baking powder

  • 3 tbsp Milk (dairy or plant-based)

  • 1 tbsp Melted butter or vegetable oil

  • 1 tbsp Fresh lemon juice

  • ½ tsp Lemon zest (optional, for extra flavor)

  • A drop of vanilla extract

The Topping:

  • 1 tsp Powdered sugar (for dusting, as seen in your image)

Instructions

  1. Mix Dry Ingredients: In a standard microwave-safe mug, whisk together the flour, sugar, and baking powder until there are no clumps.

  2. Add Wet Ingredients: Pour in the milk, melted butter/oil, lemon juice, vanilla, and zest. Stir with a small fork or spoon until the batter is smooth.

  3. Microwave: Place the mug in the center of the microwave. Cook on high for 90 seconds.

    • Note: Every microwave is different. If it looks wet on top after 90 seconds, add another 15 seconds. It should look puffed and spongy.

  4. Cool & Dust: Let the cake sit for about 1 minute (it will finish “setting” during this time). Dust the top generously with powdered sugar.

  5. Serve: Enjoy it warm straight from the mug!

Tips for Success

  • Don’t Overmix: Once you add the liquid, stir just until the flour disappears to keep the cake light and airy.

  • The Mug Matters: Use a mug that holds at least 10–12 ounces to prevent the batter from overflowing while it rises.

  • Add a “Zing”: If you like it extra tart, you can poke a few holes in the finished cake and pour a tiny bit of extra lemon juice over it before adding the powdered sugar.

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