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.