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Lemon Cake in a Mug
May 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 ?

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