15-Min Lemon Ricotta Cake with Candied Lemon
Fluffy, no-bake lemon ricotta cake that comes together in a microwave mug. Topped with candied lemon slices for that viral rustic-Italian vibe.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 cup ricotta cheese
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 2 whole lemon (zested + juiced)
- 2 whole eggs
- ½ cup lemon slices (for candying)
- 2 tbsp honey
Instructions
- 1
Whisk ricotta, sugar, lemon zest, and juice in a bowl until smooth and pale, about 2 minutes.
- 2
Add eggs one at a time, whisking between each, until fully incorporated.
- 3
Fold in flour with a spatula until just combined — do not overmix.
- 4
Divide batter evenly among four microwave-safe mugs or one 8-inch round microwave-safe dish.
- 5
Microwave on high for 3 minutes per mug (or 4 minutes for the larger dish) until set but still moist.
- 6
While cakes cool, heat honey and lemon slices in a small skillet over medium until syrupy and edges curl, 2–3 minutes.
- 7
Top each warm cake with candied lemon slices and a drizzle of honey syrup. Serve immediately.
Tools you’ll need
- microwave
- microwave-safe mugs or 8-inch round dish
- mixing bowl
- whisk
- spatula
- small skillet
- microplane or zester
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