Lemon mug cake

I like cake almost as much as Mr. Ratburn, so I've been enjoying the recent trend of cakes made in the microwave. Warm cake in a mug: five minutes from cupboard to tummy.

I don't like the recipes that call for a cake mix divided—what a pain to divide it all out, and I rarely use cake mixes anyway, since cakes are so easy to make from scratch. I've enjoyed this chocolate cake very much, but yesterday I had a craving for something a bit lighter. Luckily this lemon cake recipe was waiting for me after a quick search. I've adapted it slightly. See nutrition information here.


Lemon Mug Cake

2 tablespoons butter, softened
3 tablespoons sugar
1/4 teaspoon lemon extract
1/4 teaspoon vanilla extract
pinch salt
1/2 teaspoon baking powder
1 egg
1 tablespoon lemon juice
3 tablespoons flour

Cream together butter, sugar, lemon extract, vanilla, and salt with fork in a large mug. Add baking powder, egg, and lemon juice, and mix well. Add flour. Microwave 2 1/2–3 minutes.


  1. I feel like you made that Mr. Ratburn comment just for me! :)

  2. Sounds yum. I have never done a cake in the microwave.

  3. I had no idea you could whip up such a delectable treat in a MICROWAVE! My husband will be elated. Thanks for the enlightenment!

  4. This sounds so perfect, such a great flavor and just the right size. Couldn't be easier to prepare in the microwave! I did one for a chocolate mug cake a while back -

    So much fun for little ones also.


  5. I have only made a microwave cake once. I didn't like it that much but maybe it was just a bad recipe. I do love anything with lemon so I might give this a try.

  6. OK... I am going to try this cake tomorrow.

    and I'll let ya know how it turns out too☺

  7. I'm eating it right now! It's a bit spongier than baked cake but pretty good! I had a nagging craving for lemon cake and this hit the spot for sure! Wish i'd had whipped topping!

  8. I'm excited to try the lemon cake. I've made a chocolate one and a cinnamon one with the same basic recipe as above leaving out the lemon, adding 2 Tbsp of baking cocoa or 2 tsp of cinnamon and using milk in place of the extracts and lemon juice. These work great using a Gluten Free flour as well--with no additional changes needed. Also I usually cook mine in a small ceramic bowl (abt 6" across) for 2 1/2 to 3 minutes and it makes a nice GF treat to share.

  9. This was a great recipe. I reduced the sugar to 2 Tbsp, and butter to 1 1/2 Tbsp. It was a little pudding-like. hubby walloped it down. Will definitely make again.

  10. What temperature should i keep this cake for in microwave ?

  11. I used lemon zest instead of extract and added oil because my microwave seems to zap all the moisture out of it (or maybe I cooked it too long...?). I also added some rosemary and made a glaze. Anyway, it was great and I love this recipe! Definitely hit the spot, thank you!

  12. This is such a pleasantly surprising moist cake! We made one to test it out, and then make another 2 just to confirm that it's that good! Thank you for the recipe!

  13. This is the best mug cake I've ever made, I do always make them in a bowl and then transfer to a mug just so I can mix it properly. But yes, the best recipe I've used so far. :)

  14. I've made a lot of mug cakes, usually chocolate, and I was looking for a change when I found this. The only thing I did differently was exchange the egg for vegetable oil (I don't like the eggy texture), but when I pulled it out of the microwave, it was a boiling burned lump that smelled terrible. I don't know what went wrong...

  15. Audrey McLellan8/16/13, 12:27 AM

    This turned out AMAZING!! Far more flavor than the chocolate varieties and a MUCH better texture. This actually tastes like a cake as opposed to the rubbery texture the chocolates usually have. Much easier to mix as well. Can't find a thing not to like about this!!

  16. It seems like to make it not so difficult, i will try at home right after work.Thanks for the recipe