¼cupmilk(I used almond milk for dairy-free version)
In a very large mug, mix together flour, sugar, baking powder and salt.
In a small bowl, combine lemon juice, milk, vegetable oil, extract, lemon zest and lemon curd. Stir well.
Combine wet and dry ingredients in mug and whisk together until smooth.
Bake in microwave, on high, for 2 minutes 15 seconds.
While cake is baking, whisk together powdered sugar and lemon juice for glaze.
Carefully take mug out of oven and drizzle with glaze.
Gobble it up yourself or share it with someone you love.
Tips for Making the Best Mug Cakes
PRO-TIP: Make sure to use a large enough mug so there is no overflow to mess up your microwave. The mug should only be half full prior to baking.To check for doneness, just touch the top, It should be firm and bounce back slightly. If it appears doughy put back in microwave for another 5-10 seconds.Know that your mug cake will sink after it is taken out of the oven. It is supposed to do that!Your mug cake will not be brown on top like a regular oven-baked cake. The brown on a traditional cake is caused by the caramelization of sugar which occurs at 320 degrees. A microwave reaches a nigh temperature of only 212 degrees.