A bright, zingy lemon sponge cooked in a mug in three minutes and soaked with a sharp lemon sugar drizzle while still warm, the full lemon drizzle experience in a single serving and under five minutes.
About This Recipe
Lemon drizzle in mug cake form delivers the defining characteristics of the classic British loaf cake in individual serving size and five-minute time frame. The sharp lemon sugar drizzle applied immediately to the warm cake soaks into the sponge and creates the concentrated lemon flavour and slightly crystallised surface that defines the original, compressed into a single mug.
The lemon flavour is maximised through fresh zest in the batter and fresh juice in the drizzle. The zest contains the essential oils that carry the intense lemon fragrance. The juice provides the sharp acidity that cuts through the sweetness. Together they produce a cake that tastes properly of lemon rather than merely of vanilla with a lemon suggestion.
The drizzle is the step that cannot be skipped. A lemon mug cake without the drizzle is pleasant. A lemon mug cake with the drizzle soaked in while still warm is genuinely excellent, the sugar providing a slightly crystalline texture on the surface and the lemon juice providing a concentrated hit of acidity with every bite.
History and Origins
Lemon drizzle cake became one of the most popular British home baking recipes in the late 20th century, combining the traditional British sponge cake format with the sharp citrus flavour that works so well with the sweetness of a butter cake. The mug cake translation captures the essential drizzle technique in a single-serving microwave format.
Why It Is Fast To Make
Microwave cooking. Single serving. The drizzle takes 30 seconds to mix and pour.
Microwave Lemon Drizzle Mug Cake
Course: Baking, Cake1
servings3
minutes2
minutes390
kcalIngredients
•t3 tbsp unsalted butter melted
•t3 tbsp white sugar
•t1 large egg
•t3 tbsp self-raising flour
•tZest of 1 lemon
•t1 tbsp milk
•tPinch of salt
•tFor drizzle: 2 tbsp icing sugar and 1 tbsp fresh lemon juice
Directions
- Melt butter in a large microwave-safe mug for 30 seconds.
- Add sugar, egg, milk and lemon zest. Beat with a fork.
- Add flour and salt. Mix until just smooth.
- Microwave on high for 60 to 80 seconds until the top looks just set.
- Mix icing sugar and lemon juice immediately. Pour over the warm cake.
- Eat while warm.
Notes
-
Apply the drizzle immediately while the cake is still hot so it soaks in rather than pooling on the surface.
Use very fresh lemon. Bottled lemon juice lacks the volatile aromatic quality that makes this cake work.
The cake rises significantly. Use a mug with at least 350ml capacity.
More lemon zest always equals more lemon flavour. Be generous.
Make Ahead Tips
This is a fresh-make recipe. The drizzle must be applied to a hot cake for the proper soaking effect.
Storage and Serving
Eat immediately. The drizzle soaking effect is best when the cake is warm. Does not store well.
Variations and Substitutions
Replace lemon with lime for a slightly more tropical version. Add a teaspoon of poppy seeds to the batter. Use orange zest and juice for a gentler, sweeter version. Add a tablespoon of cream cheese to the batter for a richer, tangier result.
