Lemon Lava Cake
Lemon cakes filled with bright citrus and white chocolate molten lava spilling out from the middle, this lemon lava cake is irresistible.
Servings: 6
Calories: 594kcal
Ingredients
- 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
Instructions
- 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.
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