By now, you’ve probably heard of chocolate lava cake. But did you know that you can also make a lemon version?
With the fall here in full force, the mornings are getting darker. I wake up, still tired, and just want to see some sunlight. Despite it officially being pumpkin season, I longed for something else. I wanted something summery to brighten up these gloomy mornings.
One weekend, we had nonstop rain. It was too gross to go outside, so we spent most of the day indoors. Thank goodness for this lemon lava cake, which completely brightened up our otherwise blah day.
I’d obviously heard of molten chocolate lava cake (and have a fabulous one here), but a lemon one was new to me. My friend Jessica created this, so I knew that it would be a tried and true recipe.
I made the lemon curd two days ahead and kept it in the refrigerator. When it came time to flipping the cake over, a bit of mine stuck to the bottom of the ramekin, so I’d recommend dusting it with powdered sugar. To cover up the ugliness of my cakes, I dolloped some extra lemon curd on top.
Addie loved this lava cake, and she liked how the centers oozed out. She said that the curd was a bit tart, but she still gave it a 9.75 out of 10 (she claims that “the other quarter went to buy ice cream”).
If you need a little sunshine in your day, consider making this lemon lava cake. Its bright, lemony flavors will certain perk you up in these cooler and darker fall days.
Lemon lava cake
- 2 and ¼ ounces white chocolate
- ¼ cup (½ stick) unsalted butter
- ⅓ cup all-purpose flour
- ¼ cup powdered sugar
- ¼ cup lemon curd see recipe note below
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- Preheat your oven to 425 degrees F. Generously grease 4 ramekins, dust the insides with powdered sugar and set aside.
- In a large microwave safe bowl, heat the white chocolate and the butter for about 1 minute or until melted. Stir until smooth.
- Add in the flour, powdered sugar, lemon curd, lemon zest, and vanilla and mix well. Then add the eggs and egg yolks and stir until smooth.
- Evenly distribute the batter among the 4 ramekins. Bake in your preheated oven for 15-20 minutes or until the edges are done. Allow the ramekins to rest for about 5 minutes.
- Using a knife, trace around the cake to loosen it. Immediately flip it over onto a plate and garnish with additional powdered sugar if desired. Serve immediately.