Name: Lemon Lava Cake Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 3 large egg yolks; ½ cup granulated sugar; ¼ cup freshly squeezed lemon juice (about 2 lemons); 1 tablespoon lemon zest; 4 tablespoons unsalted butter, cubed; ½ cup (1 stick) unsalted butter; ⅔ cup white chocolate chips; 2 large eggs; 2 large egg yolks; ⅓ cup granulated sugar; ¼ teaspoon salt; ½ teaspoon vanilla extract; ¼ cup all-purpose flour; Powdered sugar, for dusting

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Why You’ll Love This Recipe

These Lemon Lava Cakes are perfect for anyone who loves citrusy desserts. The bright lemon curd contrasts beautifully with the soft, melt-in-your-mouth white chocolate cake. The best part? You can make the lemon curd ahead of time, freeze it, and have the cakes assembled and baked in under an hour. Whether you’re entertaining guests or simply treating yourself, this indulgent yet light dessert will impress with its perfect balance of sweetness and tang.

Ingredients

For the Lemon Curd:

3 large egg yolks
½ cup granulated sugar
¼ cup freshly squeezed lemon juice (about 2 lemons)
1 tablespoon lemon zest
4 tablespoons unsalted butter, cubed

For the Cake:

½ cup (1 stick) unsalted butter
⅔ cup white chocolate chips
2 large eggs
2 large egg yolks
⅓ cup granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
¼ cup all-purpose flour
Powdered sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Lemon Curd: In a small saucepan over medium heat, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest until smooth and combined.
Cook the Curd: Stir constantly for 5-7 minutes until the mixture thickens and coats the back of a spoon.
Finish the Curd: Remove from heat and stir in the cubed butter until fully melted and the curd is silky.
Chill the Curd: Pour the lemon curd into a shallow dish, cover, and refrigerate until firm, at least 2 hours or overnight.
Freeze the Curd: Once chilled, scoop the curd into 4–6 small balls, about 1 tablespoon each, and freeze until solid.
Prepare the Oven and Ramekins: Preheat the oven to 425°F (220°C). Butter and lightly flour 4 ramekins, tapping out any excess flour.
Make the Batter: Melt the butter and white chocolate chips together in a double boiler or microwave in 30-second intervals, stirring until smooth.
Whisk the Eggs: In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, salt, and vanilla extract until slightly thickened and pale in color.
Combine Wet Ingredients: Slowly whisk the melted chocolate mixture into the egg mixture until fully incorporated.
Add the Flour: Sift the all-purpose flour into the batter and gently fold it in until just combined, being careful not to overmix.
Assemble the Cakes: Spoon a heaping tablespoon of batter into each prepared ramekin, place a frozen lemon curd ball in the center, and cover with more batter until the ramekin is about three-quarters full.
Bake: Bake the cakes for 12–14 minutes until the edges are set but the centers still jiggle slightly when the ramekins are gently shaken.
Unmold and Serve: Let the cakes cool for 1 minute, then carefully invert onto serving plates. Dust with powdered sugar and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes

Variations

Substitute white chocolate with milk or dark chocolate for a different flavor profile.
Add berries such as raspberries or blueberries to the center for a fruity twist.
Make it gluten-free by using a gluten-free all-purpose flour blend.
Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Infuse the curd with herbs like basil or thyme for a more complex taste.

Storage/Reheating

Storage: You can store the lemon curd in the refrigerator for up to 3 days. If you have leftover cakes, wrap them tightly and store them in the fridge for up to 2 days.
Reheating: Reheat the lava cakes in the oven at 350°F for about 5-7 minutes or until warmed through. Avoid microwaving as it may affect the texture.

FAQs

How can I make the lemon curd ahead of time?

You can prepare the lemon curd up to 3 days in advance. Just store it in an airtight container in the refrigerator until you’re ready to freeze it into small balls.

Can I use store-bought lemon curd?

While homemade curd adds a richer flavor, store-bought lemon curd can be used in a pinch. Just make sure it’s cold and firm before freezing.

How do I know when the lava cakes are done?

The cakes should have set edges but still jiggle slightly in the center. They continue cooking a bit once removed from the oven due to residual heat.

Can I freeze the lemon lava cakes?

Yes, you can freeze the assembled cakes before baking. Simply cover them with plastic wrap and store them in the freezer for up to 1 month. Bake directly from frozen, adding a couple of extra minutes to the bake time.

Can I make these in advance for a party?

Yes! Prepare the curd and the cake batter ahead of time, and store the assembled cakes in the fridge. Bake them just before serving.

What should I serve with lemon lava cakes?

These cakes pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries also complement the citrusy flavor perfectly.

Why is my lemon curd runny?

If your lemon curd is too runny, it may not have cooked long enough. Make sure to stir it until it thickens enough to coat the back of a spoon before removing it from the heat.

Can I use a different citrus fruit?

Yes, you can substitute lemon with lime or orange for a different twist. Keep in mind that the flavor and texture may vary slightly.

How long do I need to bake the lava cakes?

Bake the cakes for 12–14 minutes, checking to make sure the edges are set but the center still wobbles when the ramekin is gently shaken.

Can I make this recipe in a muffin tin instead of ramekins?

Yes, you can use a muffin tin, but make sure to adjust the cooking time since muffin cups are typically larger. Keep an eye on the cakes to ensure they bake properly.

Conclusion

These Lemon Lava Cakes are a fantastic dessert that balances lightness and indulgence. With a tangy, molten lemon curd center and a soft, white chocolate cake exterior, this recipe is perfect for impressing guests or treating yourself to something special. Whether you’re preparing for a dinner party or simply want to enjoy a citrusy indulgence, these lava cakes are sure to become a favorite!

Lemon Lava Cake Recipe

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A refreshing twist on classic molten lava cakes, featuring a golden, fluffy white chocolate cake with a tangy, molten lemon curd center.

Author: Amy
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Yield: 4 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Make the Lemon Curd: In a small saucepan over medium heat, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest until smooth and combined.
Cook the Curd: Stir constantly for 5-7 minutes until the mixture thickens and coats the back of a spoon.
Finish the Curd: Remove from heat and stir in the cubed butter until fully melted and the curd is silky.
Chill the Curd: Pour the lemon curd into a shallow dish, cover, and refrigerate until firm, at least 2 hours or overnight.
Freeze the Curd: Once chilled, scoop the curd into 4–6 small balls, about 1 tablespoon each, and freeze until solid.
Prepare the Oven and Ramekins: Preheat the oven to 425°F (220°C). Butter and lightly flour 4 ramekins, tapping out any excess flour.
Make the Batter: Melt the butter and white chocolate chips together in a double boiler or microwave in 30-second intervals, stirring until smooth.
Whisk the Eggs: In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, salt, and vanilla extract until slightly thickened and pale in color.
Combine Wet Ingredients: Slowly whisk the melted chocolate mixture into the egg mixture until fully incorporated.
Add the Flour: Sift the all-purpose flour into the batter and gently fold it in until just combined, being careful not to overmix.
Assemble the Cakes: Spoon a heaping tablespoon of batter into each prepared ramekin, place a frozen lemon curd ball in the center, and cover with more batter until the ramekin is about three-quarters full.
Bake: Bake the cakes for 12–14 minutes until the edges are set but the centers still jiggle slightly when the ramekins are gently shaken.
Unmold and Serve: Let the cakes cool for 1 minute, then carefully invert onto serving plates. Dust with powdered sugar and serve immediately.