Can I make this lemon mug cake without lemon zest using bottled juice?

Absolutely! Bottled lemon juice works perfectly. It provides the same tang and brightness as fresh juice, especially when paired with vanilla extract for warmth.

What can I use instead of oil?

You can replace oil with melted butter for a richer flavor or use Greek yogurt for a lighter, more protein-packed version of this lemon mug cake without lemon zest .

Can I double the recipe?

You can, but it’s best to microwave each portion separately for even cooking. Doubling in one mug can cause overflow or uneven texture.

How do I make this recipe vegan?

Use a plant-based milk like almond or oat milk, and make sure your sugar is vegan-friendly. The rest of the ingredients are naturally dairy-free and egg-free.

5-Minute Lemon Mug Cake Without Lemon Zest

Ingredients

Scale

4 tbsp all-purpose flour

2 tbsp granulated sugar

¼ tsp baking powder

Pinch of salt

2 tbsp milk (any type)

1 tbsp vegetable oil or melted butter

1 tbsp lemon juice (fresh or bottled)

¼ tsp vanilla extract

2 drops lemon extract (optional)

For Lemon Glaze:

2 tbsp powdered sugar

½ tsp lemon juice

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Instructions

1. In a microwave-safe mug, whisk flour, sugar, baking powder, and salt until combined.

2. Add milk, oil, lemon juice, and vanilla extract. Stir gently until smooth and lump-free.

3. Microwave for 1 minute 15 seconds or until the center looks set.

4. Let cool for 30 seconds before glazing.

5. Mix powdered sugar and lemon juice for glaze, then drizzle over the cake.

6. Enjoy warm with whipped cream or fresh berries.

Notes

Add a spoonful of lemon curd before microwaving for a gooey center.

For stronger lemon flavor, add a few drops of lemon extract.

Make it dairy-free with almond or oat milk.

Best served immediately for soft texture.

Author: Rita
Prep Time: 3 mins
Cook Time: 1 min 15 secs
Category: Fruit-Filled Mug Cakes
Method: Microwave
Cuisine: American
Diet: Vegetarian