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.
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!