Name: Lemon Lava Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 2
Ingredients: 4 fl oz from 4 lemons lemon juice; ½ tsp salt; 7 oz granulated sugar; 2 eggs; 2 oz cubed & chilled unsalted butter; 3½ oz softened, plus additional for greasing unsalted butter; 3 oz plus additional for dusting granulated sugar; 2 at room temperature eggs; 2 tbsp milk; from 4 lemons lemon zests; 3½ oz sifted all-purpose flour; powdered sugar

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:

3½ 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
3½ oz all-purpose flour, sifted

To serve:

powdered sugar

Instructions

For the lemon curd:

Preheat the oven to 390 degrees F and grease the ramekins with butter and dust with sugar.
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.
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.
Pour into a wide bowl and cool for 20 to 30 minutes, or until it reaches room temperature.

For the lemon sponge:

In a bowl, cream the butter and sugar until fluffy.
Add milk, zests, & eggs. Continue beating until evenly incorporated.
Fold in the flour until evenly incorporated.
Divide the batter between the ramekins until half full.
Take a disposable piping or food bag, snip off a corner (as necessary) and pour the curd inside.
Insert the pastry tip into the center of the batter in each ramekin and pipe in the curd until ⅔ full. Cover as necessary.
Place on a baking tray and bake for 15 to 20 minutes, or until the tops are golden and spring back when touched.
Immediately run a knife around the edges of the cakes before turning them out onto plates.
Dust with powdered sugar, if preferred & serve immediately.