September 26, 2023Review Recipe
Table of Contents
This lemon lava cake has a warm white chocolate and lemon curd center that spills out when you cut into it. These decadent mini cakes of sunshine are easy to make and taste absolutely divine.
Lemon Lava Cake Ingredients
This lemon lava cake is a delightful dessert that combines zesty lemon curd and fresh lemon zest for a tangy, vibrant flavor.
It balances the tartness with sweet and creamy white chocolate chips and vanilla extract.
The cake’s texture is tender, and its molten center, created by a mixture of eggs and egg yolks, provides a rich, gooey contrast.
- 1 cup (5.5 ounces) of white chocolate baking chips
- ½ cup (8 tablespoons) of unsalted butter, cubed
- ⅔ cup of all-purpose flour
- ½ cup plus 1 tablespoon of granulated sugar
- ⅔ cup of lemon curd
- 2 tablespoons of lemon zest, 2 lemons
- 1 teaspoon of pure vanilla extract
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons of powdered sugar for dusting, optional
Substitutions And Additions
TOPPING: Drizzling fruit sauce over top of the lava cakes would be a lovely complement to the lemon flavor. Try raspberry, blueberry, or strawberry.
CITRUS: You could make these individual little lava cakes in either lime or orange as well.
Just replace all of the lemon components with the appropriate equivalent in your flavor of choice.
You could also add a couple of drops of lemon extract to make your lemon lava cakes even more lemony.
WHITE CHOCOLATE BAKING CHIPS: While white chocolate chips are the classic choice, you can get creative by using other flavored chips like butterscotch or even dark chocolate if you prefer a more intense chocolatey contrast to the lemony center.
Chopped nuts such as macadamias, almonds, or pecans can also add a delightful crunch and earthy flavor to your lava cake.
VANILLA EXTRACT: Feel free to experiment with various extracts like almond, orange, or coconut for a twist on the cake’s base flavor.
How To Make This Lemon Lava Cake Recipe
STEP ONE: In a medium-sized heat-safe bowl, microwave the white baking chips and cubed butter for one minute.
Stir well, and continue microwaving in 15-second intervals and stirring until the mixture is smooth.
STEP TWO: Stir in the flour, sugar, lemon curd, lemon zest, and vanilla extract. Stir just until combined.
STEP THREE: Add the eggs and egg yolks, and stir until well incorporated.
STEP FOUR: Spray six 6-ounce ramekins with non-stick spray and set them on a baking tray.
Evenly divide the cake batter between the ramekins and fill each ramekin two thirds full.
OUR RECIPE DEVELOPER SAYS
You can use unsalted butter and flour to dust the ramekins if you prefer.
STEP FIVE: Bake for 20 to 25 minutes in an oven preheated to 425°F.
The tops should be browned and spring back when touched.
The high oven temperature cooks the outside but leaves a gooey center.
STEP SIX: Remove the cakes from the oven and allow them to rest on the baking sheet for five minutes.
STEP SEVEN: Carefully run a knife tip around the edges of the cakes in the ramekins to ensure the cake is not sticking.
Place a saucer on top of the ramekin and flip the ramekin over. Allow the baking dish to rest for just a minute, and slowly remove the ramekin.
STEP EIGHT: Dust your little lemon lava cakes with powdered sugar if desired.
How To Serve
We also have a recipe for a traditional chocolate lava cake: check out our Carnival Cruise Line lava cake.
Storing This Lemon Molten Lava Cake Recipe
Let’s dive into some handy storage tips to ensure your lemony masterpiece remains as delicious as the day you baked it.
IN THE FRIDGE: Any leftovers of the lemon cake can be stored covered in the refrigerator for up to two days.
REHEAT: You can reheat the lemon curd lava cake in the microwave for 30 seconds on high.
Be aware though, that the more these cakes are reheated, the less lava-like they will become.
IN THE FREEZER: We do not recommend freezing this recipe.
Why We Love This Recipe
These irresistible lava cakes are one of our favorites. Here’s why:
IRRESISTIBLE LEMONY ZEST: This dessert offers a vibrant burst of lemon flavor that’s both zesty and refreshing, making it the perfect treat for citrus lovers.
DECADENT AND GOOEY CENTER: The molten, lava-like center of this cake is pure indulgence. With every bite, you’ll experience a delightful contrast between the soft cake and the gooey, oozing lemon curd.
CUSTOMIZABLE FLAVOR: Whether you’re craving a different citrus twist or want to experiment with alternative chips and extracts, this recipe is versatile and open to customization to suit your taste preferences.
This lemon lava cake recipe creates a treat that is so bright and cheery and oozes creamy lemon curd filling from the middle of the cake. They are such a vibrant yellow and taste heavenly — a dream for lemon lovers.
Frequently Asked Questions
This easy recipe can be stored in the fridge for up to two days. We do not recommend freezing lava cakes.
Lava cakes feature a tender cake on the outside with molten centers on the inside that flow out when you cut into it.
Inside a lava cake is the batter, which has warmed during baking but hasn’t fully set. The key is to bake just until the sides are set, but the inside is still molten.
It is safe to eat lava cakes. While the cake isn’t cooked all the way through, it isn’t the same as eating raw batter. The temperature cooks the eggs enough to make the molten center safe to eat.
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Lemon Lava Cake
- 1 cup white chocolate baking chips, 5.5 ounces
- ½ cup unsalted butter, cubed (8 tablespoons)
- ⅔ cup all-purpose flour
- ½ cup granulated sugar, plus 1 tablespoon
- ⅔ cup lemon curd
- 2 tablespoons lemon zest, 2 lemons
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons powdered sugar, for dusting, optional
- Preheat the oven to 425°F. Spray six 6-ounce ramekins with nonstick spray. Set them on a baking sheet.
- In a medium-sized heat-safe bowl, microwave the white baking chips and cubed butter for 1 minute. Stir well and continue microwaving in 15-second intervals, stirring until the mixture is smooth.
- Stir in the flour, sugar, lemon curd, lemon zest, and vanilla extract. Stir just until combined.
- Add the eggs and egg yolks, stir until well incorporated,
- Evenly divide the cake batter between the ramekins and fill the ramekins ⅔ full.
- Bake for 20 to 25 minutes. The tops should be browned and spring back when touched. In my oven, it took the full 25 minutes.
- Allow the cakes to rest for 5 minutes.
- Carefully run a knife tip around the ramekins’ sides to ensure the cake is not sticking. Place a saucer on top of the ramekin and flip the ramekin over. Allow the dish to rest for just a minute and slowly remove the ramekin.
- Dust with powdered sugar if desired.
- You can use unsalted butter and flour to dust the ramekins if you prefer.
- The high oven temperature cooks the outside but leaves a gooey center.