These lemon lava cakes deliver a burst of bright, tangy flavor with a delightfully gooey molten center. Despite their impressive taste, they’re surprisingly easy to make in under 40 minutes – perfect for a quick yet luxurious dessert. The secret lies in the combination of white chocolate, lemon curd, and just the right baking time to ensure that signature flowing interior.
Why This Recipe Works
The key to these lava cakes isn’t just the ingredients but how they interact. White chocolate creates the custardy, molten texture, while lemon curd adds a concentrated citrus flavor that cuts through the sweetness. Using both whole eggs and extra yolks ensures a tender exterior with a soft, fluid center. The short baking time is critical; it keeps the inside perfectly undercooked while setting the edges just enough.
Ingredients You’ll Need
- 4 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- 9 tbsp unsalted butter
- ¼ cup granulated sugar
- 1 cup white chocolate chips (approx. 6 oz)
- ½ cup powdered sugar
- ⅔ cup lemon curd (store-bought or homemade)
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- ⅔ cup all-purpose flour
Step-by-Step Instructions
- Prep the ramekins: Preheat your oven to 400°F (200°C). Generously butter 8 (4-oz) or 5 (6-oz) ramekins, then coat them evenly with granulated sugar, tapping out the excess. This ensures the cakes release cleanly.
- Melt the chocolate: Microwave 8 tbsp of butter and the white chocolate chips in 30-second intervals, stirring until smooth. Let cool slightly.
- Combine wet ingredients: Whisk in the eggs, yolks, lemon curd, powdered sugar, zest, juice, vanilla, and salt into the melted chocolate until well combined.
- Add flour carefully: Gently whisk in the flour until just combined. Overmixing will result in a tough cake.
- Fill and bake: Divide the batter evenly among the prepared ramekins. Bake for 18-20 minutes, or until the edges are golden but the center remains slightly soft.
- Invert and serve: Let cool for 2 minutes. Run a knife around the edges, invert onto plates, and dust with powdered sugar. Serve immediately with whipped cream or berries for the full experience.
Variations and Storage
No ramekins? A well-greased muffin tin works in a pinch (reduce baking time to 10-12 minutes). Leftovers can be refrigerated for up to 3 days, but the molten center won’t be as pronounced upon reheating.
These lemon lava cakes offer an elegant treat that doesn’t demand hours in the kitchen. With a balanced flavor profile and a stunning presentation, they’re guaranteed to impress.
