Lemon Mug Cake: A Delightful and Easy Dessert
This Lemon Mug Cake is a quick and delightful dessert, perfect for satisfying your sweet tooth in minutes.
Equipment
- bundt pan
- mixing bowl
- whisk
- wire rack
Ingredients
- 15.25 ounces lemon cake mix
- 5.3 ounces lemon Greek yogurt
- 1 cup water
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
- 2 tablespoons lemon juice for glaze
- ¼ teaspoon vanilla extract for glaze
Instructions
- Preheat the oven to 350°F and grease a bundt pan.
- Combine the lemon cake mix, lemon Greek yogurt, and water in a bowl until smooth.
- Pour the batter into the bundt pan.
- Bake for 30 minutes or until a toothpick comes out clean.
- Cool the cake on a wire rack before inverting onto a plate and slicing.
- For the glaze, whisk powdered sugar, milk, lemon juice, and vanilla, then drizzle over the cooled cake.
Notes
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Individual slices can be frozen for up to 2 months; ensure the cake is completely cooled before wrapping.