Lemon Lava Cake

Lemon cakes filled with bright citrus and white chocolate molten lava spilling out from the middle, these lemon lava cakes are irresistible.

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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.

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Lemon is such a fresh and delightful flavor. We have lots of recipes for lemon desserts for you to try, including lemon cheesecake bars, lemon brownies, and lemon lush. We also have a recipe for a traditional chocolate lava cake: check out our Carnival Cruise Line lava cake.

Lemon Lava Cake Ingredients 

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.

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 1 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, stir until well incorporated.

STEP FOUR: Spray 6 – 6-ounce ramekins with non-stick spray and set on a baking tray. Evenly divide the cake batter between the ramekins and fill each ramekin 2/3 full. 

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. 

STEP SIX: Remove the cakes from the oven and allow them to rest on the baking sheet for 5 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

Serve this tantalizing lemon lava cake dessert with fresh berries and whipped cream on top of the cake and vanilla ice cream on the side.

Add fresh cool iced tea, raspberry iced tea, sweet peach iced tea, or southern strawberry sweet tea to drink.

MORE CAKE RECIPES

Dump Cakes

Lemon Dump Cake

Poke Cakes

Lemon Poke Cake

Storage

IN THE FRIDGE: Any leftovers of the lemon cake can be stored covered in the refrigerator for up to 2 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.

This lemon molten 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. 

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Lemon Lava Cake

5 from 2 votes

Lemon cakes filled with bright citrus and white chocolate molten lava spilling out from the middle, these lemon lava cakes are irresistible.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

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Ingredients

  

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• 1 cup white chocolate baking chips, 5.5 ounces
• ½ cup unsalted butter, cubed (8 tablespoons, 113 grams)
• 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

Instructions

 

• Preheat the oven to 425°F. Spray 6 – 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 2/3 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.

Video

Notes

• 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.

Nutrition

Calories: 594kcal | Carbohydrates: 64g | Protein: 10g | Fat: 34g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 158mg | Potassium: 168mg | Fiber: 1g | Sugar: 52g | Vitamin A: 826IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg

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