Print

Lemon Lava Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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

Instructions

  1. 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.
  2. Cook the Curd: Stir constantly for 5-7 minutes until the mixture thickens and coats the back of a spoon.
  3. Finish the Curd: Remove from heat and stir in the cubed butter until fully melted and the curd is silky.
  4. Chill the Curd: Pour the lemon curd into a shallow dish, cover, and refrigerate until firm, at least 2 hours or overnight.
  5. Freeze the Curd: Once chilled, scoop the curd into 4–6 small balls, about 1 tablespoon each, and freeze until solid.
  6. Prepare the Oven and Ramekins: Preheat the oven to 425°F (220°C). Butter and lightly flour 4 ramekins, tapping out any excess flour.
  7. Make the Batter: Melt the butter and white chocolate chips together in a double boiler or microwave in 30-second intervals, stirring until smooth.
  8. 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.
  9. Combine Wet Ingredients: Slowly whisk the melted chocolate mixture into the egg mixture until fully incorporated.
  10. Add the Flour: Sift the all-purpose flour into the batter and gently fold it in until just combined, being careful not to overmix.
  11. 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.
  12. 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.
  13. Unmold and Serve: Let the cakes cool for 1 minute, then carefully invert onto serving plates. Dust with powdered sugar and serve immediately.

Notes

You can make the lemon curd up to 3 days ahead of time.

If using store-bought lemon curd, make sure it is cold and firm before freezing.

The lava cakes can be made ahead and stored in the fridge, then baked just before serving.

Substitute the white chocolate with milk or dark chocolate for a different flavor profile.

To store leftover cakes, wrap them tightly and refrigerate for up to 2 days.

For a gluten-free version, use gluten-free all-purpose flour blend.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-lava-cake-recipe/