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lemon mug cake

Microwave Lemon Mug Cake with Lemon Glaze

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  • Author: Jennifer McDaniel
  • Prep Time: 2
  • Cook Time: 2
  • Total Time: 4 minutes
  • Yield: 1-2 servings 1x


  • 4 T. all-purpose flour
  • 2 T. sugar
  • ¼ t. baking powder
  •  t. salt
  • 1 T. lemon juice
  • ¼ c. lemon (or plain) Kefir milk
  • 2 T. olive oil
  • 1 t. vanilla extract
  • ¼ t. lemon zest
  • 2 t. lemon curd


  • 2 T. confectioner’s sugar
  • ½ t. lemon juice


  1. In a very large mug, mix together flour, sugar, baking powder and salt.
  2. In a small bowl, combine lemon juice, Kefir milk, olive oil, extract, lemon zest and lemon curd. Stir well.
  3. Combine wet and dry ingredients in mug and whisk together until smooth.
  4. Bake in microwave, on high, for 2 minutes 15 seconds.
  5. While cake is baking, whisk together powdered sugar and lemon juice for glaze.
  6. Carefully take mug out of the microwave and drizzle with glaze.


Use a large enough mug so that there is no overflow to mess up your microwave. The mug should only be half full prior to baking.

To check for doneness, just touch the top. It should be firm and bounce back slightly. If it appears doughy, put back in microwave for another 5-10 seconds.

Your mug cake will sink after it is taken out of the oven. It is supposed to do that!

The mug cake will not be brown on top like a regular oven-baked cake. The brown on a traditional cake is caused by the caramelization of sugar which occurs at 320 degrees. A microwave reaches a high temperature of only 212 degrees.


  • Serving Size: one mug
  • Calories: 506
  • Sugar: 29.1 g
  • Sodium: 297.6 mg
  • Fat: 30.7 g
  • Saturated Fat: 5.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 1 g
  • Protein: 3.9 g
  • Cholesterol: 33.3 mg