In a small ramekin, add all dry ingredients and make a well in the middle
In another small bowl, whisk egg with a fork and add vanilla essence, lemon juice and 20mls of cream (Around a large Tablespoon)
Pour wet ingredients into the dry and mix thoroughly
Place ramekin in a microwave on high for 60 seconds. Watch to make sure the mix doesn't flow over. If the cake is still wet in the middle, cook for another 10 seconds each time till it is still soft but not gooey.
Remove from ramekin and plate with 20mls of fresh cream poured over.