Moist Lemon Mug Cake – Ultra Moist Microwave Delight

Imagine it’s one of those long days where you just want a cozy pick-me-up—fast. That’s when this ultra-moist lemon mug cake comes to the rescue! Inspired by a photo of a zesty lemon cake with that perfect glaze drip, this recipe was crafted for quick cravings and maximum comfort. It’s warm, tangy, and ready in about one minute flat. This mug cake is a lemon lover’s dream with real lemon juice and zest, a super tender crumb, and a bright glaze that makes you want to lick the spoon. Perfect for late-night snacks or cheerful midday breaks!

It all started when I tried (and failed) at a dozen mug cake recipes that either turned out rubbery, bland, or weirdly chewy. Then I remembered how a splash of real lemon juice and a whisper of zest can brighten up just about anything. After a few tweaks—and a small mess of flour on the counter—I nailed it. This one’s not only easy but feels indulgent in a way only comfort desserts can.

If you love citrus desserts, you’ll also enjoy our Lemon Pound Cake or nostalgic Cream Cheese Lemon Bars—they’re both bursting with lemon flavor and Southern charm.

Ingredients

For the Cake:

• 1 Tbsp unsalted butter, melted
• 2 Tbsp granulated sugar
• 3 Tbsp milk (any kind)
• 2 Tbsp fresh lemon juice (about ½ lemon)
• ¼ cup all-purpose flour
• ½ tsp baking soda
• Pinch of salt
• 2 tsp lemon zest (zest before juicing!)

For the Glaze:

• 2 Tbsp powdered sugar
• ½ to 1 tsp lemon juice

Instructions

1. Grease Your Mug: Lightly coat a 12-ounce microwave-safe mug with butter or oil.
2. Mix Wet Ingredients: In the mug, stir together melted butter, sugar, milk, and lemon juice.
3. Add Dry Ingredients: Stir in flour, baking soda, salt, and lemon zest. Mix until just combined—don’t overmix!
4. Microwave: Cook on high for 60–75 seconds. The top should look set but soft. Let rest 1 minute in microwave.
5. Make Glaze: In a small bowl, whisk powdered sugar and lemon juice until smooth and pourable.
6. Top and Enjoy: Pour glaze over warm cake. Let it drip down the sides. Grab a spoon and dig in!

Tips & Variations

• No fresh lemon? Bottled juice works in a pinch, but fresh zest gives the best zing.
• Want it extra gooey? Add 1 tsp lemon curd in the center before microwaving.
• Dairy-free? Use almond milk and coconut oil.
• Gluten-free? Sub in a 1:1 gluten-free flour blend.
• Like it sweeter? Add 1 tsp white chocolate chips or a drizzle of honey on top.
• Texture tip: Stir until just combined—overmixing = dense cake!

Do you top your lemon cake with whipped cream or stick with lemon glaze? I’m team glaze all the way—it complements the zingy crumb beautifully! Let’s settle it in the comments.

FAQs

Q: Can I make this ahead of time?
A: Best eaten fresh, but you can mix the dry and wet ingredients separately and combine when ready.

Q: My cake didn’t rise—why?
A: Check your baking soda! Also make sure you’re not overmixing.

Q: Can I double this?
A: Yes, just use a larger bowl and increase microwave time by 30–40 seconds.

Q: Can I make this without a microwave?
A: You can bake it in an oven-safe ramekin at 350°F for about 10–12 minutes. Just check for doneness in the center.

I’d love to hear your twist on this lemony mug cake! Drop a comment below with your favorite variation or topping, and don’t forget to pin this to your dessert board or share it on Facebook. Lemon lovers unite!

WP Recipe Maker Block

Title: Moist Lemon Mug Cake
Description: A single-serve super moist lemon mug cake made in minutes, topped with tangy lemon glaze. Bright, zesty comfort food!
Author: [Your Name]
Prep Time: 5 mins
Cook Time: 1 mi

Moist Lemon Mug Cake

A single-serve super moist lemon mug cake made in minutes, topped with tangy lemon glaze. Bright, zesty comfort food!

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Ingredients

  

• - 1 Tbsp unsalted butter melted
• - 2 Tbsp granulated sugar
• - 3 Tbsp milk
• - 2 Tbsp lemon juice
• - ¼ cup all-purpose flour
• - ½ tsp baking soda
• - Pinch of salt
• - 2 tsp lemon zest
• - Glaze: 2 Tbsp powdered sugar + ½–1 tsp lemon juice

Instructions

 

• Grease a 12-oz mug.
• Stir together butter, sugar, milk, lemon juice.
• Add flour, baking soda, salt, zest. Stir just until mixed.
• Microwave on high for 60–75 sec.
• Rest 1 min. Make glaze, pour over cake. Enjoy!

Notes

- Don’t overmix—leads to denseness.
- Microwaves vary—check after 60 sec.
- Add-ins: lemon curd, mini white chocolate chips.
- Use GF flour for gluten-free, almond milk for dairy-free.

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Total Time: 6 mins
Servings: 1

Ingredients:
- 1 Tbsp unsalted butter, melted
- 2 Tbsp granulated sugar
- 3 Tbsp milk
- 2 Tbsp lemon juice
- ¼ cup all-purpose flour
- ½ tsp baking soda
- Pinch of salt
- 2 tsp lemon zest
- Glaze: 2 Tbsp powdered sugar + ½–1 tsp lemon juice

Instructions:
1. Grease a 12-oz mug.
2. Stir together butter, sugar, milk, lemon juice.
3. Add flour, baking soda, salt, zest. Stir just until mixed.
4. Microwave on high for 60–75 sec.
5. Rest 1 min. Make glaze, pour over cake. Enjoy!

Notes:
- Don’t overmix—leads to denseness.
- Microwaves vary—check after 60 sec.
- Add-ins: lemon curd, mini white chocolate chips.
- Use GF flour for gluten-free, almond milk for dairy-free.

Estimated Nutrition (per serving):
Calories: ~360 kcal, Carbs: ~45g, Fat: ~17g, Protein: ~5g

Copy and paste this block into WP Recipe Maker.