Craving a Sweet Dessert that bursts with sunshine? These Lemon Lava Cakes are your ticket to citrus heaven! With a tender cake shell and a molten lemon curd center, they’re a refreshing twist on classic lava cakes. I discovered this recipe during a weekend baking spree, and the bright, gooey centers stole my heart. Perfect for dinner parties, date nights, or a cozy treat, this Lemon Lava Cake is easier than you think and guaranteed to impress. Let’s bake some magic!
Why You’ll Love This Lemon Lava Cake
- Molten Magic: A flowing lemon curd center makes every bite a dreamy Sweet Dessert.
- Easier Than Chocolate: Frozen curd ensures a perfect gooey core without tricky underbaking.
- Bright & Light: Fresh lemon flavors keep this Lemon Lava Cake refreshing, not heavy.
- Impressive Yet Simple: Looks fancy but comes together with straightforward steps.
- Customizable: Pair with berries or cream for your ideal Sweet Dessert experience.
Ingredients for Lemon Lava Cake
This recipe makes 4 Lemon Lava Cakes, perfect for a small gathering.
For the Lemon Curd
- Fresh Lemon Juice (¼ cup, from 2-3 lemons): For vibrant tartness.
- Lemon Zest (1 tsp): Boosts citrus flavor.
- Granulated Sugar (⅓ cup): Sweetens the curd.
- Large Egg Yolks (2): Creates a silky texture.
- Unsalted Butter (2 tbsp, cold, cubed): Adds gloss and stability.
- Pinch of Salt: Enhances flavors.
For the Cake Batter
- Unsalted Butter (½ cup): For richness.
- White Chocolate Chips (½ cup): Adds sweetness without overpowering lemon.
- Large Eggs (2) + Large Egg Yolks (2): For structure and tenderness.
- Granulated Sugar (½ cup): Sweetens the batter.
- Vanilla Extract (1 tsp): Rounds out flavors.
- All-Purpose Flour (½ cup, sifted): Keeps the cake light.
- Salt (¼ tsp): Balances sweetness.
Optional Toppings
- Fresh Berries: For a colorful contrast.
- Whipped Cream or Powdered Sugar: For a classic Sweet Dessert touch.
Equipment Needed
- Small saucepan (for curd)
- Microwave-safe bowl (for melting)
- Mixing bowls
- Whisk
- 4 (6-oz) ramekins
- Baking sheet
- Measuring cups and spoons
- Zester and juicer
Instructions
This Lemon Lava Cake is a breeze to master, delivering a Sweet Dessert that’s both stunning and delicious. Here’s how to do it!
Make the Lemon Curd
- In a small saucepan, whisk lemon juice, lemon zest, sugar, egg yolks, and salt over medium heat.
- Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Avoid boiling to prevent scrambling.
- Remove from heat and stir in cold butter cubes one at a time until glossy.
- Strain through a fine mesh sieve to remove zest and any cooked egg bits.
- Scoop into 4 tablespoon-sized balls, place on a parchment-lined tray, and freeze for at least 1 hour until solid.
Prepare the Cake Batter
- Preheat oven to 425°F (220°C). Butter and flour 4 (6-oz) ramekins, tapping out excess flour.
- In a microwave-safe bowl, melt butter and white chocolate chips in 20-second bursts, stirring between each, until smooth. Set aside to cool slightly.
- In a large bowl, whisk eggs, egg yolks, sugar, vanilla, and salt until pale and thickened (about 2 minutes).
- Slowly whisk in the cooled white chocolate mixture to avoid scrambling eggs.
- Fold in sifted flour until just combined, keeping the batter smooth.
Assemble and Bake
- Fill each ramekin one-third full with batter. Place a frozen lemon curd ball in the center.
- Cover with more batter, filling ramekins about three-quarters full to allow for rising.
- Place ramekins on a baking sheet and bake for 12-14 minutes, until edges are set but centers jiggle slightly.
- Let cool for 1 minute, then run a knife around the edges and invert onto plates.
Servings and Timing Lemon Lava Cake
- Prep Time: 20 minutes
- Chilling Time: 1 hour (for curd)
- Cooking Time: 12-14 minutes
- Total Time: 1 hour 35 minutes
- Servings: 4
- Calories: Approximately 450 kcal per cake
Tips for Perfect Lemon Lava Cake
- Use Fresh Lemons: Fresh juice and zest are key for a bright Lemon Lava Cake flavor; bottled juice falls flat.
- Freeze Curd Solid: Ensures a molten center without underbaking this Sweet Dessert.
- Butter Ramekins Well: Prevents sticking for easy unmolding.
- Don’t Overbake: A slight jiggle in the center preserves the gooey core.
- Work Quickly: Serve immediately for the ultimate Lemon Lava Cake experience.
Serving Suggestions
Make this Lemon Lava Cake the star of your table:
- Classic Elegance: Serve warm with fresh raspberries and a dusting of powdered sugar for a stunning Sweet Dessert.
- Creamy Pairing: Add a dollop of whipped cream or vanilla ice cream to complement the citrus.
- Brunch Finale: Offer after a savory brunch for a light, zesty Sweet Dessert touch.
- Beverage Match: Pair with chamomile tea or sparkling wine to enhance the lemony vibes.
- Photo-Worthy: Garnish with a lemon twist for a Pinterest-perfect presentation.
Storing Your Lemon Lava Cake
Keep this Sweet Dessert fresh, though it’s best enjoyed immediately:
- Store: Refrigerate leftovers in ramekins, covered, for up to 1 day. The molten center will firm up.
- Reheat: Warm in a 300°F oven for 5-7 minutes to soften, though the center won’t be as gooey.
- Freeze: Freeze unbaked, filled ramekins for up to 1 month. Bake from frozen, adding 1-2 minutes to the time.
- Pro Tip: Bake only what you’ll serve fresh for the best Lemon Lava Cake texture.
Variations to Try
Switch up this Lemon Lava Cake for fun twists:
- Berry Bliss: Swap lemon curd for raspberry or blueberry curd for a colorful Sweet Dessert.
- Lime Zest: Use lime juice and zest for a tropical Lemon Lava Cake variation.
- Nutty Crunch: Add 1 tbsp finely chopped almonds to the batter for texture.
- Spiced Up: Mix ¼ tsp ginger into the curd for a warm, spicy kick.
- Mini Cakes: Use smaller ramekins (4-oz) and reduce baking time by 2-3 minutes.
FAQs About Lemon Lava Cake
Why use fresh lemon juice?
Fresh juice gives a vibrant, clean tartness to this Lemon Lava Cake; bottled juice tastes dull and flat.
Can I make the curd ahead?
Yes, prepare and freeze curd balls up to a week in advance for quick Sweet Dessert prep.
Why did my cakes stick to the ramekins?
Ensure ramekins are well-buttered and floured to unmold this Lemon Lava Cake easily.
Can I use dark chocolate instead of white?
Dark chocolate overpowers the lemon; stick with white for a balanced Sweet Dessert.
How do I know when they’re done?
The edges should be set with a slightly jiggly center for a perfect molten Lemon Lava Cake.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Lemon Lava Cake is a citrusy, molten masterpiece that elevates any occasion with its bright flavors and gooey center. Easy to make yet undeniably impressive, it’s the ultimate Sweet Dessert for lemon lovers. Pin this recipe to your Dessert board and share your sunny creations in the comments! Visit LaylaCooks.com for more delicious ideas!
Happy baking!
Lemon Lava Cake
This Lemon Lava Cake is a citrusy, molten masterpiece that elevates any occasion with its bright flavors and gooey center. Easy to make yet undeniably impressive, it’s the ultimate Sweet Dessert for lemon lovers.
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
- MAKE THE LEMON CURD: In a small saucepan over medium heat, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest until combined and smooth.
- COOK THE CURD: Stir constantly until the mixture thickens enough to coat the back of a spoon, about 5–7 minutes.
- 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 lemon 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, taking care 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.
Notes
- You can prepare the lemon curd up to 3 days in advance and keep it refrigerated until ready to freeze into balls. Make sure the curd is fully frozen before baking to ensure a liquid center.
Did you Like This Recipe? Please Rate and Comment Below!