Lemon Lava Cake Recipe

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Recipes.net Team Published: April 14, 2020 Modified: August 5, 2021
Lemon Lava Cake Recipe

Lava cake isn’t reserved just for chocolate.

Lemon Lava Cake Recipe Video

How To Make Lemon Lava Cake

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Prep: 20 mins
Rest: 30 mins
Cook: 45 mins
Total: 1 hr 35 mins
Serves:
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Ingredients

Lemon Curd:

  • 4 fl oz lemon juice, from 4 lemons
  • ½ tsp salt
  • 7 oz granulated sugar 
  • 2 eggs
  • 2 oz unsalted butter, cubed & chilled

Lemon Sponge:

  • oz unsalted butter, softened, plus additional for greasing
  • 3 oz granulated sugar, plus additional for dusting
  • 2 eggs, at room temperature
  • 2 tbsp milk
  • lemon zests, from 4 lemons
  • oz all-purpose flour, sifted

To serve:

  • powdered sugar

Instructions

For the lemon curd:

  1. Preheat the oven to 390 degrees F and grease the ramekins with butter and dust with sugar.

  2. Place all the ingredients for the lemon curd, apart from the butter, in a saucepot on a gentle heat and whisk continuously for 5 to 8 minutes, or until the mixture thickens. Avoid boiling.

  3. Take off the heat & whisk in the butter, cube by cube until all the butter has melted & emulsified into the sauce. A neat trick is to plunge the bottom of the saucepot into iced water for a few seconds before adding the butter, avoiding it to split & bring down the hot temperature enough to emulsify.

  4. Pour into a wide bowl and cool for 20 to 30 minutes, or until it reaches room temperature.

For the lemon sponge:

  1. In a bowl, cream the butter and sugar until fluffy.

  2. Add milk, zests, & eggs. Continue beating until evenly incorporated.

  3. Fold in the flour until evenly incorporated.

  4. Divide the batter between the ramekins until half full.

  5. Take a disposable piping or food bag, snip off a corner (as necessary) and pour the curd inside.

  6. Insert the pastry tip into the center of the batter in each ramekin and pipe in the curd until ⅔ full. Cover as necessary.

  7. Place on a baking tray and bake for 15 to 20 minutes, or until the tops are golden and spring back when touched.

  8. Immediately run a knife around the edges of the cakes before turning them out onto plates.

  9. Dust with powdered sugar, if preferred & serve immediately.

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