15-Minute Lemon Ricotta Cake
A microwave lemon ricotta cake that's tender, tangy, and ready in under 15 minutes. Serve warm with fresh lemon slices and tea for an instant Italian moment.
- Total time
- 15 min
- Servings
- 6
- Calories
- 245
- Protein
- 8g
Ingredients
- 1 cup ricotta cheese
- 2 whole eggs
- 1 whole lemon (zested and juiced)
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 6 slices lemon slices (for serving)
Instructions
- 1
Add ricotta, eggs, lemon zest, lemon juice, and sugar to a microwave-safe bowl. Whisk until smooth and no lumps remain.
- 2
Fold in flour and baking powder until just combined. Don't overmix; a few streaks of dry flour are fine.
- 3
Pour batter into a greased 8-inch round microwave-safe dish. Microwave on high for 6–7 minutes until a toothpick inserted in the center comes out clean.
- 4
Let cool in the dish for 3 minutes, then turn out onto a plate. Serve warm with fresh lemon slices and hot tea.
Tools you’ll need
- microwave-safe bowl
- 8-inch round microwave-safe dish
- whisk
- microwave
- toothpick
- plate
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