Lemon Lava Cake Recipe
This lemon lava cake recipe creates soft, individual cakes with a rich, gooey lemon center. Made with white chocolate, fresh lemon zest, and lemon curd, these easy desserts are ready in about 35 minutes and perfect for any occasion.
Servings 6 servings
Calories 639kcal
Ingredients
Supplies Needed
Ingredients For Lemon Lava Cake
- 1 cup white chocolate baking chips 5.5 ounces
- ½ cup unsalted butter cubed 8 tablespoons, 113 grams
- 2 tablespoons lemon zest 2 lemons
- 1 teaspoon pure vanilla extract
- ⅔ cup all-purpose flour
- ½ cup granulated sugar plus 1 tablespoon
- ⅔ cup lemon curd
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons powdered sugar for dusting optional
Instructions
- Preheat the oven to 425° F. Spray 6 – 6-ounce ramekins with nonstick spray. Set them on a baking sheet.
- Next, you will grab a microwave safe bowl and add your white chocolate chips, and cubed butter.
- Then you will heat for 20 second intervals, stirring between each heat cycle.
- Once the chocoate is fully melted and smooth, add in the flour, sugar, lemon curd, lemon zest, and vanilla extract.
- Then you will add in the eggs and the egg yolks, and stir till combined.
- Now you will fill your ramekins 2/3rds of the way full.
- Bake your lemon lava cakes for 20-25 minutes or until the tops of the lemon cakes are lightly browned and when you touch it springs back.
- Place the lava cakes on a cooling rack when done and let it cool for 5 mintues. Then take a knife and cut around the edge of the ramekins to make sure it won't stick.
- Place your plate on top of the ramekin and flip it over. Gently lift up the ramekin dish and the cake should come right out. Dust with powdered sugar.
- Then serve up these easy lemon lava cakes. Feel free to add on extra lemon curd.
Notes
Instant Pot Lemon Lava Cake Directions: Mix up the same way, and add 1 cup of water into Instant Pot. Stack your ramekins on a trivet. Pressure cook for 9 minutes on manual high pressure. Do a quick release of pressure. Then carefully remove, dust with powdered sugar, and serve.
Use quality white chocolate, as it will be a stand out flavor.
Make sure to not overbake the lava cakes, or it will cook the center and you will not have lava.
Top with extra lemon curd for added flavor.
Store the leftover cakes in the fridge.
To reheat a lava cake simply place in the oven at 350 degrees for 5 minutes, or microwave. If you overcook the center will bake.
Top with a scoop of ice cream, whipped cream, or a simple powdered sugar.
Nutrition
Serving: 1g | Calories: 639kcal | Carbohydrates: 64g | Protein: 14g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Cholesterol: 362mg | Sodium: 199mg | Fiber: 2g | Sugar: 48g