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It’s Sweet, Zesty And Full Of Bright Lemon Flavor! – Lemon Lava Cakes Recipe

I never tire of lemon desserts and when I spied this recipe for lemon lava cakes, I couldn’t wait to try them. They were everything I imagined and more. This epically delicious Lemon Lava Cake is sweet, zesty and full of bright lemon flavor! The warm lemon curd spilling out of the light cake shell was the perfect after-dinner dessert.

These Lemon Lava Cakes have just the right amount of sweet and tart, the center is rich and custardy, the cake is soft and melt-in-your-mouth delicious, they’re perfectly lemony, and when topped with fresh berries and cream they become an over-the-top dessert that no one will be able to resist!

I think it was the molten centers, it made me think it must be tricky to make. However, I was pleasantly surprised to find out it’s actually pretty easy to make a lava cake!

PREP TIME: 20 mins

COOK TIME: 20 mins

TOTAL TIME: 40 mins


For the lemon curd:

3 1/2 Tbsp unsalted butter

1/2 cup freshly squeeze lemon juice

2 large eggs

A pinch of sea salt

1 cup white sugar

For the cakes:

3/4 cup all-purpose flour, (+ 1 Tbsp.)

7 Tbsp unsalted butter, soft

5 Tbsp wḧïẗe sugar , plus 1 tbsp for dusting

2 Tbsp whole milk

2 large eggs

1 tsp lemon zest


For the lemon curd:

In a medium saucepan, combine the freshly squeezed lemon juice, large eggs, salt and wḧïẗe sugar. Heat on a medium-low heat, whisking continuously for 5-8 minutes, or until the mixture thickens.

Add the butter, cube by cube, heat on low heat until all the butter has completely melted. Take off the heat and pour into a bowl, cover, and place in the refrigerator for at least two hours.

For the cakes:

Preheat the oven to 400F. Brush 6 ramekins with butter and liberally sprinkle with wḧïẗe sugar. Place them on a baking sheet and set aside.

In the bowl of stand mixer, beat together the butter and sugar until fluffy.

Add eggs to the mixture, one at a time, beating all the time. Beat in milk and lemon zest. Scraping the bowl to make sure all ingreďïệnts are incorporated.

Add the flour and whisk well to combine.

Divide the cake batter evenly among the ramekins, filling them just over halfway.

Place the chilled lemon curd in a piping bag with a plain tip.

Insert the tip into the centre of each batter-filled ramekin. Place the tip of the ramekin in the center of each batter-filled ramekin. Pipe the curd into each ramekin gently until they are two-thirds full. When removing the piping tip, be careful not to leave a hole in the batter. If that’s the case, carefully cover it with a spoon.

Bake in preheated oven for 15-20 minutes, or until edges are golden brown and the cakes spring back when touched.

Run a butter knife around the edge of the cake to loosen the cake and turn out from the ramekins onto plates. Pipe whipped cream over cakes, top with berries and garnish with mint.

Serve straight away.

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