Description

This Delicious Lemon Lava Cake Dessert features a perfectly gooey center balanced with bright lemon curd and zesty lemon flavor. Smooth white chocolate and butter create a rich batter that bakes into individual molten cakes with a golden crust. Ideal for elegant dinners or special occasions, these cakes offer a luscious citrus twist on the classic chocolate lava cake, served warm with an optional dusting of powdered sugar.

Ingredients

Scale

Cake Batter

170 g white chocolate baking chips
113 g unsalted butter, cubed
85 g all-purpose flour
110 g granulated sugar
4 large eggs
4 large egg yolks
150 g lemon curd
2 tbsp lemon zest (from 2 lemons)
1 tsp pure vanilla extract

For Serving (Optional)

2 tbsp powdered sugar for dusting

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Instructions

Preheat and Prepare Ramekins: Preheat your oven to 220°C (428°F). Generously coat six ramekins with nonstick spray to ensure easy cake release after baking. Arrange ramekins on a baking sheet to facilitate transfer in and out of the oven and to catch any batter overflow.
Melt Chocolate and Butter: In a heatproof bowl, combine the white chocolate chips and cubed unsalted butter. Microwave for 1 minute, then stir. Continue heating in 15-second intervals, stirring between each, until the mixture is completely smooth and melted without burning.
Mix Dry and Wet Ingredients: To the melted chocolate and butter, add the all-purpose flour and granulated sugar. Gently mix to combine, careful not to overwork the batter. Incorporate the lemon curd, lemon zest, and vanilla extract, stirring until just combined.
Fold in Eggs: Gently fold in the 4 large eggs and 4 egg yolks, taking care not to overmix so the batter remains airy and light.
Fill Ramekins and Bake: Divide the batter evenly among the prepared ramekins, filling each about two-thirds full. Place the baking sheet on the middle rack of the preheated oven. Bake for 20 to 25 minutes, until the tops are golden and spring back lightly when touched.
Rest and Unmold: Remove cakes from the oven and allow them to rest for 5 minutes to let the centers set slightly. Then, run a knife tip around the edges to loosen the cakes. Invert each ramekin onto a serving plate and gently lift off the ramekin, letting the cake retain its shape.
Serve: Optionally dust the cakes with powdered sugar and serve warm to enjoy the molten, gooey lemon lava center.

Notes

Ensure not to overbake for the perfect gooey center; the cake should spring back lightly but still be soft in the middle.
Gently folding in eggs helps keep batter airy, resulting in a tender cake.
If you don’t have lemon curd, you can make your own or substitute with a good quality store-bought version.
Use ramekins of similar size (about 6 oz capacity) to ensure even baking.
For an extra touch, serve with a small scoop of vanilla ice cream or freshly whipped cream.