If you have a bunch of lemons and you are in the mood for some dessert, then this citrusy and tangy Lemon Mug Cake is your answer. The best part of these mug cake recipes is that they are portion-controlled dessert recipes that are perfect as sweet snacks.
I have been waiting to try lemon cake in a mug recipe format for quite some time now. I have already tried several delicious mug cake recipes and shared them here on my blog. But this ‘lemonade’ mug cake has been the best one to date.
Ingredients for Lemon Mug Cake (Serves 2)
- ⅓ cup All Purpose Flour
- 1 tbsp Cornflour
- 3 tbsp Sugar
- 2 tsp Lemon Juice
- 2 tbsp Refined Oil
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 Egg
- 2 tbsp Drinking Soda Water
Recipe instructions to make Lemon Mug Cake
- Preheat the oven to 180°C. Prepare the cups for baking by brushing them lightly with oil.
- Mix the dry ingredients and sieve them to get rid of any lumps.
- In a separate mixing bowl, whisk the egg with a pinch of salt to loosen it.
- Add the sugar and whisk till dissolved. Add the oil and whisk again.
- Now, add the dry ingredients in two parts, alternating with the soda water and lemon juice. Whisk everything quickly, pour the batter into the cups, and bake.
- For the topping, whisk some chilled whipping cream with a tablespoon of granulated sugar or honey, a couple of drops of lemon juice, and lemon zest. Wait for the cakes to cool down completely before pouring the cream on top.
Secret to the moist lemonade cake
Yes, you heard it right. I call this recipe “my lemonade cake” because it has everything that goes into the making of a nice glass of lemonade. Freshly squeezed lemon or lime juice, sugar, a pinch of salt, and SODA!
Yes, soda is amazing for this recipe. It gives moisture and helps the cake rise while baking after reacting with the leavening agents. So, bring out those leftover soda bottles from your refrigerator and start whipping this super simple yet bursting with lemony zing, lemon mug cake.
Looking for a more lemony summer dessert recipe?
Summer isn’t that far off. Right? And once the temperature soars, all we are going to crave would be those huge jugs of lemonade, chilled with ice cubes. Somehow, everything with lemons sounds so perfect for the summer. Here are a few lemon dessert recipes to try:
- Easy & Tasty Lemon Tart Recipe
- Lemon Blueberry Cake Recipe
- Lemon Blueberry Streusel Muffin Recipe
- 4-Ingredient Simple Lemon Curd Recipe
- Strawberry Lemonade Recipe
Serving suggestions
I kept these lemon mug cakes pretty simple and topped them with kafir lime-flavored whipped cream sweetened with honey. Since we love the tang flavor of the kafir limes, I grated some lime zest over the top before serving.
You can use any other variety of lemon or limes here for the topping. If you do not have whipping cream handy, then you can also make some lemon-flavored glaze by combining 1/4th cup of Icing sugar with a tablespoon of lime juice till you get a pouring consistency. I love adding an extra depth of flavor to my drizzle for lemon cake, so I often add some thyme or rosemary to it. Do not forget to add a pinch of salt to balance the sweetness.
More Mug Cake recipes
- Chocolate-Walnut Mug Cake Recipe
- Chocolate Mocha Mug Cake with Dalgona Frosting
- Christmas Special Plum cake Mug Cake Recipe
- Classic Vanilla Mug Cake Recipe
- Classic Carrot Mug Cake Recipe
- Tiramisu Mug Cake Recipe
- Thandai Powder Mug Cake Recipe
Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!
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If you have a bunch of lemons and you are in the mood for some dessert, then this citrusy and tangy Lemon Mug Cake is your answer. The best part of these mug cake recipes is that they are portion-controlled dessert recipes that are perfect as sweet snacks.
- ⅓ cup All Purpose Flour
- 1 tbsp Cornflour
- 3 tbsp Sugar
- 2 tsp Lemon Juice
- 2 tbsp Refined Oil
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 Egg
- 2 tbsp Drinking Soda Water
Pre-heat the oven at 180°C. Prepare the cups for baking by brushing them lightly with oil.
Mix the dry ingredients and sieve them to get rid of any lumps.
In another mixing bowl, whisk the egg with a pinch of salt to loosen it.
Add the sugar and whisk till dissolved. Add the oil and whisk again.
Now, add the dry ingredients in two parts, alternating with the soda water and lemon juice. whisk everything quickly and pour the batter in the cups and bake.
For topping, whisk some chilled whipping cream with a tablespoon of granulated sugar or honey, a couple of drops of lemon juice and lemon zest.
Wait for the cakes to cool down completely before pouring the cream on top.
This post was first published on February 2, 2020, and later republished on August 25, 2024, with a more elaborate description of the recipe.
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