Lemon Lava Cake Dessert

By Tyla | Last modified on Jan 7, 2026

Featured in: Desserts

Experience the perfect balance of tart and sweet with this Lemon Lava Cake Dessert. Each cake boasts a soft, fluffy exterior that yields a flowing, warm lemon curd center, offering an irresistible burst of citrusy indulgence in every bite.

Ideal for lemon lovers seeking an elegant yet comforting dessert, these cakes impress with their delicate texture and a rich lemon essence that lingers delightfully on the palate. Perfect for special occasions or a luxurious treat at home.

Why You’ll Love This Recipe

Offers a luscious molten lemon center that oozes with every bite.
Combines white chocolate and fresh lemon zest for a unique and vibrant flavor.
Simple baking steps that produce an impressive, restaurant-quality dessert.
Vegetarian-friendly and perfect for citrus dessert enthusiasts.

Ingredients

White Chocolate Baking Chips: Smooth melting chips that provide a creamy, sweet base to balance the citrus notes.
Unsalted Butter, Cubed: Adds richness and moisture to the cake, ensuring a tender crumb.
All-Purpose Flour: Forms the cake’s soft structure while allowing the lava center to remain gooey.
Granulated Sugar: Sweetens the batter, enhancing both the cake’s flavor and texture.
Large Eggs: Provide structure and help create the cake’s lightness and fluffiness.
Large Egg Yolks: Add extra richness for a velvety texture and deeper color.
Lemon Curd: The star ingredient for the molten center with bright, tangy citrus flavor and creamy texture.
Lemon Zest (from 2 lemons): Amplifies fresh lemon aroma and adds a subtle punch of citrus throughout the batter.
Pure Vanilla Extract: Rounds out the flavors with a gentle, sweet floral note.
Powdered Sugar (Optional): Lightly dusted on top for a delicate finish and extra sweetness.

Instructions

Preheat and Prepare Ramekins: Preheat your oven to 220°C and generously grease six 175 ml ramekins with nonstick spray. This ensures the cakes release easily after baking, preserving their delicate shape.
Melt White Chocolate and Butter: Combine the white chocolate chips and cubed butter in a medium heatproof bowl. Microwave for 1 minute, stir, then continue melting in 15-second bursts, stirring thoroughly to achieve a smooth, glossy mixture without lumps.
Mix Dry and Wet Ingredients: Stir in the all-purpose flour, granulated sugar, lemon curd, lemon zest, and vanilla extract until just combined. This blend delivers a well-balanced flavor and texture essential for the lava cake’s characteristic gooey center.
Incorporate Eggs Gently: Carefully fold in the eggs and egg yolks one at a time, mixing gently to avoid overworking the batter. This technique helps maintain a tender crumb and prevents a dense cake.
Fill Ramekins Evenly: Divide the batter evenly among the prepared ramekins, filling each about two-thirds full to allow room for rising while maintaining a molten center inside.
Bake Until Golden and Springy: Place the ramekins on a baking sheet and bake in the middle rack for 20 to 25 minutes. The tops should be golden and firm to the touch but still spring back slightly, indicating a soft, gooey interior.
Rest and Release Cakes: Let the cakes rest for 5 minutes. Run a knife around the edges to loosen, invert each ramekin onto a plate, and wait 1 minute before gently lifting the ramekin away. This step ensures a clean release without tearing.
Serve Warm with Optional Dusting: Dust the tops with powdered sugar if desired. Serve immediately to enjoy the signature molten lemon center at its gooey and warm best.

You Must Know

Always serve these cakes warm for the signature gooey lava center.
Avoid overbaking to maintain the soft texture inside; watch closely in the last 5 minutes of baking.
You can prep batter ahead and store in the fridge; just bring to room temperature before baking.

Storage Tips

Unbaked batter can be refrigerated in ramekins one day ahead. Baked cakes are best served fresh but can be stored covered in the refrigerator for up to 2 days and warmed gently before serving.

Serving Suggestions

Pair this dessert with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tangy lemon lava. Fresh berries or a light dusting of mint enhance the presentation and flavor.

Professional Tips

Use fresh lemon zest for the brightest citrus aroma and flavor.
Microwave chocolate carefully to prevent scorching; stir frequently for smooth melting.
For even cooking, position ramekins spaced evenly on the baking sheet with room for air circulation.

FAQs

Can I use store-bought lemon curd?: Yes, high-quality store-bought lemon curd works well but homemade curd can provide a fresher, more vibrant flavor.
How do I know when the cakes are done?: The tops should be golden and spring back slightly when touched, but the centers remain soft and molten.
Can I prepare these cakes ahead of time?: You can prepare the batter ahead and refrigerate, then bake fresh when ready to serve for the best lava texture.
What can I substitute white chocolate with?: You can try using milk or semi-sweet chocolate, but this will alter the sweetness and lemon balance.
How do I prevent the cakes from sticking?: Greasing ramekins thoroughly with nonstick spray ensures easy removal without damage to the cakes.
Is this recipe gluten-free?: This version uses all-purpose flour but can be adapted with gluten-free flour blends suitable for baking.
Can I freeze the baked cakes?: Freezing is not recommended as it may change texture; it’s best to serve freshly baked.