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Lemon Mug Cake
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5 from 1 vote

Lemon Mug Cake

This delicious lemon mug cake with lemon curd and glaze is absolutely amazing. It tastes like a lemon bar, in moist cake form.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: American
Servings: 1 person
Calories: 132kcal
Author: NicoleDurham
Cost: Recipe $1.10

Equipment

Ingredients

  • 4 tablespoon Flour ($0.02)
  • ¼ teaspoon Baking Powder ($0.01)
  • 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)
  • 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.

Notes

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.
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.
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. 

Nutrition

Serving: 1g | Calories: 132kcal | Carbohydrates: 0.9g | Protein: 4.8g | Fat: 13.8g | Saturated Fat: 11.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.9g | Cholesterol: 0.9mg | Sodium: 312.8mg | Potassium: 357.5mg | Fiber: 0.9g | Sugar: 2.4g | Vitamin A: 0.9IU | Calcium: 169.2mg | Iron: 1.7mg