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Lemon Lava Cakes

These 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!

Who doesn’t love a good lava cake? They are such a fun dessert to eat. It’s so satisfying to take that first bite and see the gooey custard molten center burst out. I love to make my classic chocolate molten cake, but sometimes I am not in a chocolate mood. So, when I feel like something lighter, these lemon lava cakes are my go-to.

The lemon flavor is light and refreshing, but you still get that gooey lava center that we all love! They are so easy to make and are ready to eat in under 30 minutes. And even though it would be tempting to over-indulge, the single serving size makes portion control easy.

SERVING SUGGESTIONS

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!)

Ingredients

Cake:

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Unsalted butter, plus extra for greasing: 1/2 cup (120 ml)
Sugar: 1/2 cup (120 ml)
Eggs: 3 large
Vanilla extract: 1 tsp (5 ml)
All-purpose flour: 1/2 cup (120 ml)
Lemon zest: 1 tbsp (15 ml)
Powdered sugar for dusting

Lemon Filling:

Lemon curd: 1 cup (240 ml)
Fresh lemon slices for garnish
Mint leaves for garnish

Directions

Preheat Oven and Prepare Molds:
Preheat your oven to 350°F (175°C). Generously butter six ramekins.

Make Cake Batter:
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gently fold in the flour and lemon zest until just combined.

Assemble Cakes:
Spoon a layer of cake batter into each prepared ramekin.
Add a generous dollop of lemon curd to the center of each.
Cover with more cake batter, ensuring the curd is completely enclosed.

Bake:
Place the ramekins on a baking tray and bake for 20-22 minutes, or until the cakes are set on the outside but still soft in the middle.

Serve:
Let the cakes cool for a few minutes, then invert onto plates.
Dust with powdered sugar, garnish with a lemon slice and a mint leaf.

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