
The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
Raspberry and lemon microwave cake
2 | eggs egg | ||
110 g g | sugar sugar | ||
110 g g | flour flour | ||
110 g g | butter
butter (softened) | ||
0.5 tsp tsp | baking powder baking powder | ||
0.5 | lemons
lemon (zest and juice) | ||
4 tbsp tbsp | raspberry jam raspberry jam |
To serve
1 handfuls handful | raspberries raspberry | ||
0.5 | lemons
lemon (zest only) | ||
crème fraîche crème fraîche |
Add ingredients to existing shopping list or create new one
Create new shopping listRaspberry and lemon microwave cake
This recipe was liked
This recipe was disliked
An error occurred, please try again
Method
This microwave cake makes a super speedy dessert using mainly store cupboard ingredients - perfect when you get a sweet craving. Change it up by swapping the raspberry jam for your favourite flavour, or try lemon curd for a zesty kick.
- Grease a microwavable bowl with a little butter and set aside until required.
- In a separate bowl, whisk the eggs and add the softened butter, flour, sugar, baking powder, lemon zest and juice. Beat until smooth, then pour into the microwavable bowl.
- Cook in the microwave for 3-4 minutes, until the cake has risen and is cooked through. Set aside and leave to stand for 2 minutes.
- Spoon the jam into a small dish and microwave for 30 seconds.
- Loosen the cake around the edges with a knife and turn out onto a serving plate. Pour over the raspberry sauce and sprinkle with the lemon zest.
- Serve warm with fresh raspberries and crème fraîche.