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Lemon Lava Cake Dessert

Lemon Lava Cake Dessert

This rich and gooey lemon lava cake features a soft, fluffy base with a zesty lemon filling, perfect for lemon lovers and a decadent dessert treat.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course cake, Dessert
Cuisine American
Servings 6 people
Calories 320 kcal

Equipment

  • 6 ramekins 175 ml each
  • 1 microwave-safe bowl
  • 1 baking sheet

Ingredients
  

  • 6 oz white chocolate baking chips
  • 1/2 cup unsalted butter cubed
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 4 large egg yolks
  • 2/3 cup lemon curd
  • 2 tbsp lemon zest from 2 lemons
  • 1 tsp pure vanilla extract
  • 2 tbsp powdered sugar for dusting optional

Instructions
 

  • Preheat the oven to 220°C (428°F). Grease six 175 ml ramekins with nonstick spray and place them on a baking sheet.
  • Combine white chocolate baking chips and cubed unsalted butter in a microwave-safe bowl. Microwave for 1 minute, stir, then continue in 15-second intervals, stirring after each, until smooth.
  • Stir in all-purpose flour, granulated sugar, lemon curd, lemon zest, and vanilla extract until just combined.
  • Gently mix in the whole eggs and egg yolks, ensuring the batter is smooth and fully incorporated without overmixing.
  • Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.
  • Bake on the middle oven rack for 20 to 25 minutes, until surfaces are golden and spring back when touched.
  • Allow cakes to stand for 5 minutes. Run a knife tip around inside edges, invert onto plates, and let rest for 1 minute before slowly lifting ramekins off.
  • Dust tops with powdered sugar if desired and serve warm for a gooey lemon center.

Notes

  • Serve immediately after baking for best gooey texture.
  • Do not overbake; the center should be soft.
  • Prepare ahead and refrigerate, baking just before serving.