Ingredients
1/2 cup (1 stick) unsalted butter
4 oz white chocolate, chopped
2 large eggs
2 large egg yolks
1/2 cup granulated sugar
1/4 cup lemon juice (freshly squeezed)
1 tbsp lemon zest
1/4 cup all-purpose flour
Powdered sugar for dusting
Butter and flour for greasing ramekins
Instructions
1. Preheat oven to 425°F (218°C). Grease 4 ramekins with butter and dust with flour. Tap out the excess.
2. Melt butter and white chocolate in a heatproof bowl over simmering water, or microwave in 30-second bursts until smooth.
3. In a separate bowl, whisk together eggs, egg yolks, and sugar until thick and pale.
4. Whisk in lemon juice and zest.
5. Stir in melted chocolate mixture until smooth.
6. Fold in flour just until combined.
7. Divide batter evenly among prepared ramekins. Place on a baking sheet.
8. Bake for 11–13 minutes, until edges are set but centers still jiggle slightly.
9. Let cool for 1 minute, then invert onto plates. Dust with powdered sugar and serve warm.
Notes
Don’t overbake—centers should be molten.
You can prep batter in advance and refrigerate, then bake just before serving.
Serve with fresh berries or a dollop of whipped cream.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 420
- Sugar: 30g
- Sodium: 60mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 170mg
Keywords: lemon lava cake, molten lemon cake, citrus dessert, gooey lemon cake, zesty molten cake