A soft, buttery, and zesty Lemon Pound Mug Cake that’s ready in under 2 minutes! This single-serve dessert is bursting with fresh lemon juice, lemon zest, and a sweet glaze. Perfect for late-night cravings or when you want a quick citrusy treat without baking an entire cake.
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Ingredients
Dry Ingredients
all-purpose flour4tbsp
sugar2 1/2tbsp
baking powder1/4tsp
salt1pinch
Wet Ingredients
unsalted butter (melted)1tbsp
neutral oil (sunflower/canola)1/2tbsp
thick yogurt (or cream for richness)2tbsp
fresh lemon juice2tbsp
lemon zest1tsp
vanilla extract1/4tsp
Optional Add-in
custard powder or cornstarch1/2tsp
Glaze
powdered sugar2tbsp- lemon juice1/2tsp
extra lemon zest (for garnish)1pinch
Nutrition (per serving)
Calories
292.5kcal (14.63%)
Protein
4.8g (9.6%)
Carbs
37.6g (13.67%)
Sugars
23.4g (46.8%)
Healthy Fat
6.6g
Unhealthy Fat
6.1g
% Daily Value based on a 2000 calorie diet
How to make Lemon Pound Mug Cake
- Step 1
In a large microwave-safe mug, whisk together flour, sugar, baking powder, and a tiny pinch of salt.
- Step 2
Add melted butter, oil, yogurt, lemon juice, vanilla, and lemon zest. Stir well until the batter is silky smooth and lump-free.
- Step 3
Microwave for 75–90 seconds, depending on microwave wattage. The cake should rise and set on top but remain soft inside.
- Step 4
Let it rest for 1 minute before adding glaze.
- Step 5
Mix powdered sugar with lemon juice to make a glaze. Drizzle over the warm cake and finish with extra zest.
Nutrition (per serving)
Nutrition (per serving)
Calories
292.5kcal (14.63%)
Protein
4.8g (9.6%)
Carbs
37.6g (13.67%)
Sugars
23.4g (46.8%)
Healthy Fat
6.6g
Unhealthy Fat
6.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Add white chocolate chips for extra sweetness.
For a vegan version, use plant-based yogurt and vegan butter.
Gluten-free? Swap flour for a gluten-free all-purpose blend.
Want it richer? Replace yogurt with cream or add a spoon of condensed milk.
Too tangy? Replace half the lemon juice with milk.
FAQS
Can I make this without a microwave?
Yes, bake in a preheated oven at 350°F (175°C) for 12–15 minutes.
Can I use self-rising flour?
Yes, just skip the baking powder.
Can I skip the glaze?
Absolutely, but it adds extra lemony sweetness.
How do I know when it’s done?
The top should look set and spring back lightly when touched.
Can I use bottled lemon juice?
Fresh juice is best, but bottled works in a pinch.
Why add custard powder/cornstarch?
It gives a denser, pound-cake-like crumb.
Why add oil and butter?
Butter gives flavor, while oil keeps it moist.
What if my cake sinks in the middle?
It may be undercooked — add 10 more seconds.
Can I make this vegan?
Yes, use vegan yogurt and dairy-free butter.
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Rajani
(@thegourmetschoice)
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories. I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching...
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