Description
Quick and easy lemon drizzle mug cake made in the microwave in just 2 minutes! Perfect single-serving dessert with bright tangy-sweet flavor using simple pantry ingredients. No mixer or oven required – just mix, microwave, and drizzle for an instant homemade treat that satisfies your sweet cravings.
Ingredients
1 tablespoon granulated sugar
1 tablespoon neutral oil (vegetable or canola)
1 tablespoon milk (any type)
1/2 fresh lemon, juiced (about 1 tablespoon)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
For the Lemon Drizzle:
2 tablespoons confectioner’s sugar (powdered sugar)
1–2 teaspoons fresh lemon juice
Instructions
1. In a microwave-safe mug, combine granulated sugar, oil, and milk. Stir well until sugar begins to dissolve.
2. Add fresh lemon juice to the wet ingredients and mix until completely combined.
3. In a small separate bowl, whisk together flour, baking powder, and pinch of salt until evenly distributed.
4. Add the dry ingredient mixture to the wet ingredients in the mug. Gently stir until just combined – do not overmix as this will make the cake tough.
5. Place mug in microwave and cook on high power for 1 minute initially. Check for doneness – cake should spring back when lightly touched.
6. If needed, continue microwaving in 15-second intervals until cake is set and cooked through (total time 1-2 minutes depending on microwave wattage).
7. Remove from microwave and let cool for 1-2 minutes before adding drizzle.
8. Make the drizzle by whisking confectioner’s sugar with 1-2 teaspoons lemon juice until smooth and pourable consistency.
9. Drizzle the lemon glaze over the cooled cake and serve immediately for best texture and flavor.
Notes
Use fresh lemon juice for the brightest, most authentic flavor – bottled lemon juice will work but won’t taste as vibrant.
Do not overmix the batter once flour is added, as this develops gluten and creates a tough, chewy texture instead of light and fluffy.
Microwave wattage varies – start with 1 minute and add time as needed. Higher wattage microwaves may cook faster.
Cake is best enjoyed immediately while warm, but can be stored covered in refrigerator for up to 1 day.
For eggless version, this recipe is naturally egg-free and perfect for those with egg allergies.
Customize with add-ins like lemon zest, vanilla extract, or almond extract for flavor variations.
Serve with whipped cream, ice cream, or fresh berries for an elevated dessert experience.
Nutrition
- Serving Size: 1 mug cake (approximately 4 oz)
- Calories: 285
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 1mg