Lemon Lava Cake
Indulge in the zesty decadence of Lemon Lava Cake, a delightful twist on the classic molten dessert. Each bite reveals a luscious, tangy core, made irresistibly rich with melted white chocolate and a burst of fresh lemon juice and zest. With just 15 minutes of prep time and a quick 12-minute bake, these personal-sized cakes come together effortlessly, making them perfect for dinner parties or a quick weekday treat. Their golden, pillowy exterior conceals a gooey, citrus-infused center that oozes irresistibly when cut. Serve warm, dusted with powdered sugar, and watch your guests swoon over this show-stopping dessert that’s equal parts refreshing and indulgent. Perfect for lemon lovers craving a unique spin on lava cake, this recipe promises flavor and flair in every bite!
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 120 grams White chocolate
- 100 grams Powdered sugar
- 2 large Eggs
- 2 large Egg yolks
- 50 grams All-purpose flour
- 3 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 1 pinch Salt
- as needed for greasing Butter or cooking spray
- optional, for garnish Powdered sugar
Instructions
Preheat your oven to 220°C (430°F) and grease 4 small ramekins with butter or cooking spray. Lightly dust the ramekins with a bit of flour to ensure easy removal of the cakes later.
In a microwave-safe bowl, melt the unsalted butter and white chocolate together in 20-second intervals, stirring after each interval, until smooth and fully combined. Let it cool slightly.
In a separate mixing bowl, whisk together the eggs, egg yolks, and powdered sugar until the mixture becomes pale and fluffy.
Slowly add the melted chocolate-butter mixture to the egg mixture, whisking continuously to avoid scrambling the eggs.
Sift in the all-purpose flour and gently fold it into the batter using a spatula. Add the lemon juice, lemon zest, and a pinch of salt, then mix until just combined.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Place the ramekins on a baking tray and bake in the preheated oven for 10 to 12 minutes. The edges should be set, but the center should remain soft and slightly jiggly.
Remove the ramekins from the oven and let them cool for 1 to 2 minutes. Run a knife around the edges of each ramekin to loosen the cakes.
Carefully invert each ramekin onto a serving plate. Tap gently to release the cake. Dust the top of each cake with powdered sugar if desired.
Serve immediately and enjoy the gooey lemon lava center!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 42.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
