Place the mug into your microwave and cook on high for 1 minute. If additional time is needed, use 15-second increments until the center is just set. Tip: the top may appear shiny, but should not be actually wet, and should spring back when lightly pushed
Allow your cake to cook for a minute while you mix the powdered sugar and lemon juice in a small bowl
2 Tbsp powdered confectioner's sugar, ½ Tsp lemon juice
Drizzle the glaze over the cake, and enjoy!
Notes
You can substitute non-dairy milk, such as almond milk, instead of the regular milk
The sugar may be swapped for brown sugar if preferred (you can also use as little as 2 Tbsp if you prefer a more tart cake)
If you don’t have fresh lemon juice available, ½ tsp of lemon extract may be used instead (and add an extra tsp of milk to compensate for the moisture)
If you have extra lemon zest, feel free to add some to the icing as well for extra lemon flavor and visual appeal
My mug cake was cooked in a 1000W microwave and took 1 minute 30 seconds total. Other wattages may vary slightly, so adjust as needed
This lemon mug cake comes out incredibly moist, nearing a cake pop consistency if you smash it hard enough. Thankfully, it has no egg, so enjoy! However, you can always overcook it a little if you prefer a drier cake
While mug cakes are best enjoyed fresh, you can store leftovers covered in the refrigerator for 1-2 days
If you want to reheat your lemon cake, microwave for 15-20 seconds until warmed (not too long, though, or it will dry out)
Exact nutritional values will vary based on brand and flavor of ingredients, any sauces or sides added, and quantity consumed, so please consider this a guideline only