Skip to main content

Molten Lemon Lava Cakes

If you love the bright tang of lemon and the pudding-like consistency of a molten lava cake, this is the recipe for you. Instead of your typical chocolate lava cake, this recipe is for a lemon lava cake. It’s a wonderful twist on a classic dessert favorite. 

I highly recommend making your own curd for this recipe. You can buy a prepared one, but they tend to have a lot of preservatives and stabilizers to make them shelf stable. If you make your own, the pure lemon flavor shines through with nothing to dilute it. Your homemade lemon curd will pump up the flavor of your cakes much more than a store bought one would.

This is a really fun recipe for a dinner party or date night. You can make the curd days in advance, and the cakes themselves come together in about 15 minutes. You can set them aside to bake when you are ready to serve your guests. They are easy to make yet impressive to serve; the best of both worlds. Enjoy!

Recipe adapted from Land o Lakes

1/2 cup butter, softened at room temperature
4 ounces of white chocolate
2/3 cup of cake flour
1/2 cup of powdered sugar
4 eggs, room temperature
5 egg yolks, room temperature
3/4 cup lemon curd, room temperature (recipe follows)
Zest of one lemon


Preheat your oven to 425 degrees F. Grease 6 ramekins  (8 ounces). Set them onto a baking sheet and se aside.

Melt your white chocolate either in the microwave or in a double boiler. Add in your softened butter and mix until the butter melts into the chocolate. Allow it to cool down.

Meanwhile, whisk your flour and powdered sugar together in a bowl. In another bowl, beat your eggs, egg yolks, lemon curd, lemon zest and chocolate butter mixture together well. Mix your dry ingredients into your wet. Divide your batter evenly between your ramekins.

Bake them in the oven for 12 to 14 minutes or until the edges are slightly golden brown and the center is puffed up but still jiggly. Remove from the oven and allow to cool for 5 minutes. Run a thin offset spatula around the ramekin to loosen your cake and invert it onto  a plate. Garnish with powdered sugar, whipped cream, berries and mint if you like. 

Lemon Curd

Recipe adapted from Laura Vitale

3 egg yolks and 2 whole eggs, room temperature
1 cup of granulated sugar
zest of three lemons
3/4 cup of lemon juice (about  large lemons)
1/2 cup butter, room temperature
pinch of salt

In a large bowl, combine your butter and sugar. Cream together well. Add your eggs, one at a time, beating well between each addition. Drizzle in your lemon juice, zest and pinch of salt. If your mixture breaks, do not panic. It will cook together again.

Pour your mixture into a medium saucepan and cook it over low heat, stirring continuously, until the mixture thickens. It will take about ten to fifteen minutes. Pour the curd into a sealable container and refrigerate until it sets, 4 hours or overnight. Enjoy!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al