Lemon Cake in a Mug

Name: Lemon Cake in a Mug
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 1 cake
Ingredients: 6 tablespoons all-purpose flour; ¼ cup white sugar; ⅛ teaspoon baking powder; 1 egg; 3 tablespoons vegetable oil; 2 tablespoons water; 1 tablespoon lemon juice; 3 tablespoons white sugar; 1 tablespoon lemon juice

Rating: 3.39 stars

49 Ratings
45 Reviews
14 Photos

The web abounds with recipes for chocolate cake in a mug. What about those of us who can't or don't eat chocolate but love quick cake? This tasty concoction can be made in minutes in your microwave and takes almost no prep time!

By Nutmeg

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Recipe Summary

prep:

10 mins

cook:

3 mins

total:

13 mins

Servings:

Yield:

1 cake

Nutrition Info

Ingredients

Original recipe yields 1 servings

The ingredient list now reflects the servings specified

Cake:

6 tablespoons all-purpose flour
¼ cup white sugar (Optional)
⅛ teaspoon baking powder
1 egg
3 tablespoons vegetable oil
2 tablespoons water
1 tablespoon lemon juice (Optional)

Sauce:

3 tablespoons white sugar (Optional)
1 tablespoon lemon juice (Optional)

Directions

Step 1

Combine flour, 1/4 cup white sugar, and baking powder together in a mug. Add egg, vegetable oil, water, and 1 tablespoon lemon juice; stir until well mixed.

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Step 2

Cook in the microwave on high until cake is cooked through, 2 1/2 to 3 minutes. Remove from microwave and cool.
Step 3

Mix 3 tablespoons white sugar and 1 tablespoon lemon juice together in a microwave-safe bowl until smooth; cook in microwave until sauce is bubbling, about 30 seconds. Pour sauce over cake.

Nutrition Facts

Per Serving:

950 calories; protein 11.2g 23% DV; carbohydrates 126.4g 41% DV; fat 46.3g 71% DV; cholesterol 186mg 62% DV; sodium 133.1mg 5% DV. Full Nutrition

Reviews (45)

Most helpful positive review

LazyB Rocker Mom

02/01/2017

I thought it was very good. I read the recipe and didn't have any disillusion on what the end result would be. I would never say a homemade recipe is disgusting because this is a site for sharing. Chicago has a wonderful cooking school my son attended - feel free to attend then trash this site. show some respect and I've looked at what you people like - Not all for my taste, but I didn't troll-trash you. I enjoyed this recipe. I will make it again. Thank you for sharing. Read More

Helpful

(16)

Most helpful critical review

dying

05/28/2015

I would suggest the following tips based on my experience: Replace oil with butter for more softness. Alternatively, if you're out of butter, you can replace 1T of oil with heavy cream. I haven't tried it with a 100% sub, but you could try it. Increase Juice to 2T and reduce water. You can even increase it to 3T and add no water if you want it really lemony. If you have less lemons, you could add a 1/4 -1/2 t of zest of the lemon you are using. Limes can be subbed for Lemons.Even oranges can be subbed but fresh juice doesn't seem to work-you'll have to use a tetra pack. If you're using a flax seed or chia seed egg to replace the egg you can taste the batter and add more juice and zest as you see fit. Add 1/8 tsp. of baking soda. it reacts with lemon to give a rise. You can split it among two cups for more even 'baking'. You can add 2T banana for 2T oil to reduce fat and reduce sugar to 3T. This does depend upon your own taste or lack thereof for bananas. You can make a 3T sub as well but banana does make it denser so you might want to keep that in mind.Maybe increase the soda or baking powder by 1/4t ? Read More

Helpful

(20)

49 Ratings

5 star values: 19
4 star values: 11
3 star values: 2
2 star values: 4
1 star values: 13

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

dying

05/28/2015

Helpful

(20)

LazyB Rocker Mom

02/01/2017

Helpful

(16)

Happyschmoopies

09/09/2014

This was heavy and not a great texture. The flavor was not particularly very lemony either. I will not be making this again. Read More

Helpful

(8)

charm

02/22/2017

This is a microwave cake. It makes no pretense to be anything else, so if you make this expecting to eat something with the texture of an oven baked cake, you'll be disappointed. If, however, you are looking for an individual, easy-to-make, from-the-microwave cake, this is an excellent recipe. I topped mine with some lemon yogurt instead of the suggested topping, but it was good without any topping at all. Read More

Helpful

(4)

Claudia

09/11/2015

This cake had no lemon flavor and had a really eggy texture. Read More

Helpful

(4)

peaceful

12/15/2014

this didn't taste good at all it smelled ransed had a bad texure and the toping wasn't good Read More

Helpful

(2)

choppedchamp

01/31/2018

I replaced oil with butter and added 1/8 tsp baking soda and this was great!!! I have made lots of mug cakes and I have had most of hem fail but this one was a success!!! I will most DEFINITELY be making this again!!! Read More

Helpful

(2)

Shortii93

01/09/2015

I did not care for this recipe. Read More

Helpful

(1)

Lola B

08/18/2015

Absolutely disgusting! Read More

Helpful

(1)

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Nutritional Information

Lemon Cake in a Mug

Servings Per Recipe: 1
Calories: 949.9

% Daily Value *

protein: 23 %

carbohydrates: 41 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 71 %

saturated fat: 40 %

cholesterol: 62 %

vitamin a iu: 5 %

niacin equivalents: 40 %

vitamin b6: 7 %

vitamin c: 23 %

folate: 28 %

calcium: 7 %

iron: 18 %

magnesium: 7 %

potassium: 4 %

sodium: 5 %

thiamin: 41 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.