Lemon Lava Cake



Flip it!

An ultra tender cake with slightly crisp edges and a perfectly white chocolate lemon-y molten lava gooey center.

PLEASE SCROLL TO THE BOTTOM FOR LEMON LAVA CAKE RECIPE

VARIATIONS, OPTIONS & ADD-INS

-POWDERED SUGAR: A dusting of powdered sugar is the perfect way to finish off these little lava cakes. It adds just a touch of sweetness. This is an optional garnish!

-WHIPPED TOPPING: For even more sweetness, you can add whipped topping to your lava cake. It adds a nice creaminess that complements the lemon filling.

-BERRIES: I have seen many people top off their lemon lava cake with a berry compote or mixed fresh berries. Sweet berries like raspberries, strawberries, or blueberries would be a really nice contrast to the tart lemon flavors. They also add a pretty colorful finish!

-CHOCOLATE SYRUP: Personally, I love to top this off with some chocolate drizzle! Lemon and chocolate go so well together (well, let’s be honest…. everything goes well with chocolate!)

-ICE CREAM: If you really want to turn this into a decadent dessert, add a scoop of ice cream on the side!

CAN I USE OTHER CAKE MIX AND PUDDING FLAVORS?

This cake could not be any easier or any tastier to make and eat. And the bonus? It can be done with just about any flavor cake mix/pudding combination you can think of. Lemon is my personal favorite but we’ve also made it with chocolate and a chocolate/vanilla combination and both were amazing!

HOW TO STORE LEMON LAVA CAKES?

Any leftover lemon lava cakes can be stored covered in the refrigerator for up to 2 days. If you like them warm, you could pop them in the microwave for 30 seconds to warm them up a bit before eating. It’s especially delicious served warm when there’s ice cream!

You may also like these lemon recipes

Ingredients

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.

Adapted from spaceshipsandlaserbeams.com





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