Lemon Lava Cake

5 from 5 votes

These little Lemon Lava Cakes are zesty desserts, full of light lemon flavor. The tender mini cakes are filled with a white chocolate and lemon curd molten lava gooey center and ready in under 30 minutes!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 590kcal

Author: Jennifer Fishkind

Ingredients

1 cup white chocolate baking chips
½ cup unsalted butter cubed
⅔ cup all-purpose flour
½ cup +1 tbsp granulated sugar
⅔ cup lemon curd
2 tbsp lemon zest (2 lemons)
1 tsp pure vanilla extract
4 large eggs
4 large egg yolks
2 tbsp 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 and stirring until the mixture is smooth.
1 cup white chocolate baking chips, ½ cup unsalted butter
Stir in the flour, sugar, lemon curd, lemon zest and vanilla extract. Stir just until combined.
⅔ cup all-purpose flour, ½ cup +1 tbsp granulated sugar, ⅔ cup lemon curd, 2 tbsp lemon zest, 1 tsp pure vanilla extract
Add the eggs and egg yolks, stir until well incorporated.
4 large eggs, 4 large egg yolks
Evenly divide the cake batter between the ramekins, and fill the ramekins ⅔ full.
Bake for 20-25 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.
2 tbsp powdered sugar for dusting

Video

Notes

TIPS:

Good quality white chocolate like Ghirardelli white chocolate chips work best.
You can use unsalted butter and flour to dust the ramekins if you prefer. Otherwise, any type of non-stick spray would work just fine.
The high oven temperature cooks the outside but leaves the centers gooey.

Storage:

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.

Nutrition