While this isn't your fastest mug recipe, it certainly is the tastiest! With fresh lemon curd, a powdered sugar glaze and this lemon mug cake work together to create an incredible tangy dessert.
I have a huge love for all things lemon flavor. It's such a tangy and awesome sweet fruit that leaves you craving more. this individual lemon cake is a big favorite of mine too.
Unfortunately, when I bake a cake it's me eating 95% of it, the kids wasting 4% and my husband having a small slice (he's not a big sweets guy).
I tried finding a lemon mug cake recipe that satisfied my lemon cake cravings but was left disappointed. Unfortunately, none carried that extra burst of tanginess that I was looking for.
So then I decided to make lemon curd. But I didn't need a large batch and a batch small enough for 2 was the smallest that I could find. Thanks to a lot of math and some trial and error I figured out the perfect small batch of microwave lemon curd to make enough for 3 mug cakes! Or one mug cake and some sampling. 😉
Adding the powdered sugar glaze to the top helps to add a little extra creamy sweetness to the dish and when all 3 components are combined it tastes exactly like a lemon bar (but in cake form!)
I can't be any happier with the way that this microwave lemon cake turned out and I hope you all enjoy the lemon curd mug cake just as much as I do.
🥘 Ingredients
- Flour
- Baking powder
- Salt
- Sugar
- Coconut Oil
- Milk
- Egg yolk
- Lemon juice
- Lemon zest
- Butter
- Powdered sugar
- Water
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Measuring Spoons
- Small Bowl
- Whisk
- 14oz Coffee mug (microwave safe)
🔪 Instructions
Check out how to make lemon mug cake with these simple step-by-step instructions:
Using a microwave-safe bowl mix the ingredients for the curd until the sugars look dissolved and everything looks well combined.
Microwave for 2 ½min to 3 minutes stopping 2 or 3 times to stir. Keep a close eye at the end. If it piles up on the back end of a spoon like a little peak (think whipped cream) then you can stop cooking it as it's good.
Let the curd cool while you prep the lemon mug cake.
In a microwave-safe mug combine the dry ingredients and mix.
Add in the wet ingredients and mix until well combined and no chunks remain.
Top with a tablespoon of lemon curd and then microwave for 1 min 30 seconds to 2 minutes. My microwave takes a full 2 minutes but is a lower wattage.
While the cake is cooking, mix together your glaze in a small bowl.
Let the cake cool for a minute or two and then drizzle your icing on top. Enjoy.
🍴 Recipe Tips
As all microwaves run differently it is important to keep a close eye on this lemon microwave mug cake as it cooks. This includes both the lemon cake and lemon curd. A few seconds can easily ruin whatever is cooking and cause you to start over.
After about 2 minutes the lemon curd's egg yolk should reach over 160F degrees making it officially cooked thoroughly enough for anyone to enjoy without the fear of raw egg yolk. It's also cooked a second time in the make batter, so you can be doubly sure.
Also in case the 160F degrees didn't give you enough of a warning, please use caution as you remove things from the microwave as they will be HOT HOT HOT.
💭 FAQs
If you don't have coconut oil on hand then you can switch it out for canola oil or melted butter. I recommend using unsalted butter if you go that route, or if you use salted butter then omit the requested sats in this recipe (this includes the curd and cake itself).
If you use plant based butter and dairy free milk then it will be! Unfortunately, I don't know how to make it vegan because the curd has egg in it. But the lemon mug cake has no egg, so you can swap it out for a vegan option if there's one available.
You should be able to cook this one in the oven if using an oven safe coffee mug. Make as directed and place it on a baking sheet. Bake 350F degrees for 10 minutes.
Yes, absolutely. While it makes sense to grab some juice from a lemon you're zesting, if you don't have one handy you can remove zest and just use lemon juice. The flavors may not be as lemony as expected, but it should still taste good.
Adding fresh blueberries to this cake would help to give it an added burst of color, flavor, and sweetness. Go ahead and use a couple, but put them in just before adding the curd and stir them in quickly and then proceed with the next steps fast too so that the blueberries don't settle to the bottom of the cup.
Lemon filled recipes you'll enjoy
- Lemon Raspberry Bundt Cake
- Strawberry Pink Lemonade
- 2 Ingredient Lemon Cake Bars
- Lemon Garlic Butter Pasta
- Frozen Whipped Lemonade
- 3 Ingredient Lemon Popsicles
📖 Recipe
Lemon Mug Cake
Equipment
- Small Bowl
- 14oz Coffee mug (microwave safe)
Ingredients
- 4 tablespoon Flour ($0.02)
- ¼ teaspoon Baking Powder ($0.01)
- ⅛ teaspoon Salt ($0.01)
- 3 tablespoon Milk ($0.04)
- 1 tablespoon Coconut Oil (softened/melted) ($0.05)
- 2 tablespoon Granulated Sugar ($0.01)
- 1 tablespoon Lemon Juice ($0.24)
- 1 teaspoon Lemon Zest ($0.04)
Lemon Curd
- 1 Egg Yolk ($0.08)
- 2 tablespoon Sugar ($0.01)
- 2 tablespoon Lemon Juice ($0.48)
- ⅛ teaspoon Salt ($0.01)
- 1 tablespoon Butter, Melted ($0.09)
Glaze
- 1 tablespoon Powdered Sugar ($0.01)
- ½ teaspoon Water ($0.00)
Instructions
Making the Curd
- In a microwave safe bowl combine your cooled melted butter with the other ingredients needed. Whisk until everything is well combined and the sugar looks mostly dissolved. No chunks.
- Microwave for 2-3 minutes, stopping every 30- 40 seconds to stir. Keep a close eye towards the end. Stop cooking it as soon as you notice it "pile up" on the back of your spoon and create little peaks that don't slide right off. 15 seconds too long can make or break this and cause you to restart.
- Once the curd has finished cooking, let it cool on the counter or place it in the freezer for a few minutes while you prep your mug cake.
Lemon Mug Cake
- In a microwave safe mug combine your flour, salt and baking powder. Mix well and make sure there are no baking powder chunks.
- Add in the sugar, milk, coconut oil, lemon juice, and lemon zest. Mix until combined and no chunks remain. If the coconut oil chunked up as a result of the cold milk, that's a different story and fine. Just note that we aren't looking for lumpy pancake batter here.
- Top with 1 tablespoon of your lemon curd. There should be enough curd in the bowl to make 2 or 3 muffins.
- Microwave for 1 min 30 seconds to 2 minutes. Microwaves vary and my small cheap one takes a full 2 minutes for this cake. It will still look slightly wet on top, you can use a fork to pull up cake from the bottom to ensure that it's fully cooked.
Glaze
- While cake is cooking mix together the ingredients for the glaze. This makes enough for topping a single cake, so double or triple as necessary.
- Pull the warm lemon cake from the microwave and top with the glaze. Let cool slightly and then enjoy.
Jennie Alt says
I had a jar of pre-made lemon curd. The tbsp of lemon juice plus the curd is too much lemon, which I normally love. Next time I will put 1/4 tsp of juice and stir in the curd prior to baking.