Description
This 2-Minute Lemon Ricotta Cottage Cheese Mug Cake is the perfect high-protein dessert or snack when you’re short on time but craving something sweet and satisfying. Made with simple ingredients like ricotta, cottage cheese, lemon juice, and a touch of honey, this microwave mug cake delivers a rich, creamy texture with bright lemon flavor—like cheesecake in a cup! It’s naturally high in protein, gluten-free adaptable, and ideal for a quick breakfast, late-night treat, or healthy snack. No oven needed—just mix, microwave, and enjoy!
Ingredients
2 tablespoons ricotta cheese (preferably full-fat)
2 tablespoons cottage cheese (small curd)
1 large egg
2 tablespoons all-purpose flour (or almond flour for gluten-free)
1 tablespoon honey or maple syrup (adjust to taste)
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
Pinch of salt
Optional: 1 teaspoon poppy seeds for a lemon poppy seed version
Instructions
Lightly grease a 12-ounce microwave-safe mug with butter or nonstick spray.
Add ricotta and cottage cheese to the mug. Mash with a fork until mostly smooth.
Add the egg and whisk until fully incorporated and pale yellow.
Stir in flour, sweetener, lemon juice, zest, vanilla, baking powder, and salt. Don’t overmix.
If using poppy seeds, fold them in gently now.
Tap the mug gently on the counter to release air bubbles.
Microwave on high for 90 seconds to 2 minutes, checking at the 90-second mark. The top should be set but slightly moist.
Let cool for 1 minute before enjoying. The cake will continue to set as it rests.
Notes
Use room temperature ingredients for best results.
Microwave power varies — always start at 90 seconds.
For a dairy-free option, use coconut cream and silken tofu.
Add toppings like Greek yogurt, fruit, or syrup for extra flavor.
Batter can be made ahead and stored up to 24 hours in the fridge.