While this isn't your fastest mug recipe, it certainly is the tastiest! This Lemon Mug Cake With Lemon Curd is made with fresh lemon curd, and a powdered sugar glaze, working together to create an incredible tangy dessert.
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I'm a big fan of lemon desserts, and this individual lemon mug cake hits the spot every time. It's my go to when I'm craving something bright, tangy, and quick.
This lemon mug cake delivers layers of flavor, from the soft cake to the lemon curd and the icing on top. The extra tang makes it stand out, and the powdered sugar glaze adds just enough sweetness to balance everything.
When it all comes together, it tastes a lot like a lemon bar in cake form. It even gives our Lemon Curd Donuts some competition.
I'm really happy with how this microwave lemon cake turned out, and I hope you enjoy it just as much. For more microwave mug recipes, check out Rice Krispie Treat in a Mug and Peanut Butter Banana Mug Cake.
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💛 Why You'll Love This Recipe
- Curd for now and later. This Lemon Mug Cake With Lemon Curd makes a small batch of microwave lemon curd to make enough for 3 mug cakes! Or one mug cake and some "sampling".
- Perfect serving size. If food portioning is a problem or you simply don't want a large dessert to go to waste, having a treat for one is an ideal compromise.
- No oven is needed! One of the best reasons to make this recipe is that you can use your convenient microwave and avoid heating the house by turning on the stove.
🛒 Ingredients
Baking powder- To help the cake rise as it bakes, you'll need some baking powder.
Coconut Oil- To give the cake some necessary fats, use coconut oil (butter or shortening will work fine too). (We also use coconut oil in our Dairy Free Rice Krispie Treats).
Lemon curd- You can use storebought curd or homemade curd by using egg yolk, lemon juice, lemon zest, and butter.
Simple icing- Make a delicious icing for the top of your mug cake with powdered sugar and water.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Oil alternatives. If coconut oil isn't available, use canola oil or melted butter. Choose unsalted butter when possible. If using salted butter, omit the added salt in both the cake and the curd.
💰 Budget-Friendly Tips
Bottled lemon juice: Use bottled lemon juice if fresh lemons are expensive or not in season.
Oil swap: Coconut oil can be swapped with melted butter if that is already on hand.
🥄 Instructions for Lemon Mug Cake With Lemon Curd
Step 1: Using a microwave-safe bowl mix the ingredients for the curd until the sugars look dissolved and everything looks well combined.
Step 2: 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.
Step 3: Let the curd cool while you prep the lemon mug cake.
Step 4: In a microwave-safe mug combine the dry ingredients and mix.
Step 5: Add in the wet ingredients and mix until well combined and no chunks remain.
Step 6: 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.
Step 7: While the cake is cooking, mix together your glaze in a small bowl.
Step 8: Let the cake cool for a minute or two and then drizzle your icing on top. Enjoy.
👩🏻🍳 Expert Tips
- Microwave Timing: Microwaves vary, so watch the Lemon Mug Cake With Lemon Curd closely. Even a few extra seconds can overcook them and require starting over.
- Lemon Curd Safety: After about 2 minutes, the egg yolk in the curd should reach 160°F, making it safe to eat. The curd also cooks again inside the cake, adding extra assurance.
- Handle With Care: Contents will be very hot when removed from the microwave. Use oven mitts or a towel to prevent burns.
- Oven Method: If using an oven-safe mug, place it on a baking sheet and bake at 350°F for about 10 minutes instead of microwaving.
❄️ Storage, Reheating & Make Ahead
Storage: Lemon curd can be stored in an airtight container in the refrigerator for up to 3 days. The mug cake is best eaten fresh.
Reheating: If needed, reheat the Lemon Mug Cake With Lemon Curd in the microwave for 10 to 15 seconds.
Make Ahead: Lemon curd can be prepared ahead of time and kept chilled, then added to the cake when ready to cook.
🥗 Side Dishes or Pairing Ideas
This Lemon Mug Cake With Lemon Curd pairs well with fresh berries, a dollop of whipped topping, vanilla yogurt, or a light fruit salad for a balanced dessert or snack.
- Instant Pot YogurtRecipe $3.76 / Serving $0.24
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- Creamy Vanilla Fruit DipRecipe $3.17 / Serving $0.40
- Apple Berry SalsaRecipe $3.74 / Serving $0.94
❓ Recipe FAQs
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.
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.
🍽️ More Recipes You'll Love
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🐝 If you tried this Lemon Mug Cake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Lemon Mug Cake
Equipment
- Coffee Mug (microwave safe)
Ingredients
Lemon Curd
- 1 egg yolk - ($0.08)
- 2 tablespoons granulated sugar - ($0.05)
- 2 tablespoons lemon juice - ($0.12)
- ⅛ teaspoon salt - ($0.01)
- 1 tablespoon unsalted butter, melted and cooled - ($0.12)
Lemon Mug Cake
- 4 tablespoons all-purpose flour - ($0.03)
- ⅛ teaspoon salt - ($0.01)
- ¼ teaspoon baking powder - ($0.01)
- 2 tablespoons granulated sugar - ($0.05)
- 3 tablespoons milk - ($0.04)
- 1 tablespoon coconut oil, melted - ($0.18)
- 1 tablespoon lemon juice - ($0.06)
- 1 teaspoon lemon zest - ($0.04)
Glaze
- 1 tablespoons powdered sugar - ($0.02)
- ½ teaspoon water - ($0.00)
Instructions
- Make the Lemon Curd: In a microwave safe bowl, whisk together the egg yolk, sugar, lemon juice, salt, and melted butter until smooth and the sugar is mostly dissolved.
- Cook the Curd: Microwave for 2 to 3 minutes, stopping every 30 to 40 seconds to stir. Watch closely toward the end. The curd is done when it thickens and forms soft peaks on the back of a spoon. Remove immediately and allow to cool slightly or place in the freezer for a few minutes while preparing the cake.
- Mix Dry Ingredients: In a microwave safe mug, stir together the flour, salt, and baking powder until evenly combined.
- Add Wet Ingredients: Add the sugar, milk, coconut oil, lemon juice, and lemon zest. Stir until smooth. Small coconut oil bits from cold milk are fine.
- Add the Curd: Spoon 1 tablespoon of the lemon curd over the top of the batter. Extra curd may be saved for another mug cake.
- Microwave the Cake: Microwave for 1 minute 30 seconds to 2 minutes, depending on microwave strength. The top may look slightly wet. Use a fork to check the center if needed.
- Make the Glaze: While the cake cooks, stir together the powdered sugar and water until smooth.
- Finish & Serve: Spoon the glaze over the warm cake. Allow to cool slightly, then enjoy.
Notes
- Microwave Timing: Microwave strength varies. Even a few extra seconds can affect both the curd and the cake, so watch closely.
- Curd Safety: The egg yolk in the lemon curd should reach at least 160°F to be fully cooked, which typically occurs within about 2 minutes.
- Texture Check: A slightly wet top is normal and will settle as the cake cools. Overcooking may result in a rubbery texture.
- Oven Option: If using an oven safe mug, bake at 350°F for about 10 minutes on a baking sheet.
- Juice Swap: Store bought lemon juice may be used if fresh lemons are unavailable. The flavor will vary slightly.
Nutritional Information
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Charissa Smith says
I tried the lemon mug cake this morning, but forgot to add baking powder. This is a common mistake in baking. I used pre-made lemon curd and this was a great recipe as the curd's flavor bursted in my mouth. Good recipe!
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.