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Italian lemon ricotta mug cakes
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
15-minute lemon cakes, microwaveable and irresistibly delicious.
Ingredients:
  • 190g (2/3 cup) lemon curd, plus extra to serve
  • 80g butter, chopped
  • 170g (2/3 cup) fresh ricotta
  • 100g (1/2 cup) caster sugar
  • 2 tsp finely grated lemon rind
  • 2 eggs
  • 150g (1 cup) self-raising flour
Instructions:
  • Spoon 1 teaspoon of lemon curd into the bottom of each of the four 300ml microwave-safe mugs.
  • In a large microwave-safe bowl, melt the butter in the microwave on 70% power for about 30 seconds or until just melted.
  • Combine ricotta, sugar, lemon rind, eggs, and remaining lemon curd with melted butter until fully mixed. Mix in the flour thoroughly. Divide mixture into the mugs. Microwave on high for 4 minutes, rotating halfway, until cake springs back when touched. Allow to cool for 5 minutes before serving with a dollop of double cream and additional lemon curd on top.

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