These lovely Little Lemon Lava Cakes are a lemon lovers dream, with warm lemon curd spilling from a light cake. Made with an easy homemade lemon curd.
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. The warm lemon curd spilling out of the light cake shell was the perfect after-dinner dessert.
Unlike some other lava cakes, that magically create their molten centres, these require a more direct approach to achieving the lava affect. Although not magical, it is not difficult to achieve. A piping bag and a plain tip makes short work of it. if you don't have a piping bag, I've included an alternate method of getting the curd in the middle.
When using the piping bag, be sure not to squeeze until the tip is in to the batter and then squeeze very gently to avoid the curd bubbling up through the top or sides. The goal is to keep the curd encased in the middle of the batter to enjoy the full lava effect.
Cook's Notes
I used round-bottomed ramekins, but regular ramekins will work just as well.
Do be sure to remove the cakes from the ramekins shortly after baking. The sugar that is used to dust the ramekins bakes up to a crispy finish, but only if they are taken out of the ramekins quickly. Otherwise, the crispy bits will be lost.
Little Lemon Lava Cakes
Ingredients
For the lemon curd:
- 1/2 cup freshly squeeze lemon juice, from about 3 lemons
- 1 cup white sugar
- 2 large eggs
- A pinch of sea salt
- 3 1/2 Tbsp unsalted butte, cold, cubed
For the cakes:
- 7 Tbsp unsalted butter, soft
- 5 Tbsp white sugar , plus 1 tbsp for dusting
- 2 large eggs
- 2 Tbsp whole milk
- 1 tsp lemon zest
- 3/4 cup all-purpose flour, (3/4 cup + 1 Tbsp.)
Instructions
- Make the lemon curd: Place all the ingredients for the lemon curd except the butter in a medium saucepan on a medium-low heat. Heat, whisking continuously for 5-8 minutes, or until the mixture thickens. You don't want the mixture to boil.
- Once the mixture has thickened, reduce heat to low and whisk in the butter, cube by cube. Take off the heat once all the butter has completely melted. Pour into a bowl, cover and refrigerate for at least a couple of hours.
- Make the cakes: Preheat the oven to 400° Butter six ramekins and dust them generously with some white sugar. Set on a baking sheet and set aside.
- In a large bowl or the bowl of your stand mixer, beat the butter and sugar until fluffy. Lightly beat the eggs, then gradually add them to the bowl, beating all the time. Add the milk and lemon zest. Add the flour into the mix and incorporate well.
- (*Alternate filling method if you don't have a piping bag - fill each ramekin about 1/3 full. Using a spoon, make a well in the middle by pushing the batter away from the middle to the sides. Place 1 Tbsp. or so of the chilled lemon curd in the well that you made, then gently cover the curd with more batter, until ramekin is 3/4 full.)
- Divide the cake batter between the ramekins until each is just over half full.
- Take your refrigerated lemon curd and place in to a piping bag, fitted with a plain tip. Insert the tip into the centre of each batter-filled ramekin. Gently pipe the curd into each one until the ramekins are two-thirds full. (*Make sure you don't leave a hole in the batter after removing the piping tip. If so, use a spoon to gently cover it in.) Place filled ramekins on a baking tray.
- Bake in pre-heated oven for 15-20 minutes, or until the tops are golden and the cakes spring back when touched.
- Immediately run a knife around the edges of the cakes before turning out from the ramekins on to plates. Serve straight away.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Recipe adapted from Rachel Khoo’s Kitchen Notebook
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Cindy Rodriguez says
Looking at this makes me say to myself - why don't I bake with lemon more?!? Plus it's a lava cake?!? Soooo perfect for spring.
Jennifer says
Thanks so much, Cindy :) Lemon is one of my favourite flavours, all year round!
Jenny | The Baking Skillet says
Jennifer, these look so amazing! Just tagged it in my latest blog post.
Jennifer says
Thanks so much, Jenny! :)
Karen says
I will definitely make these again. First time making these, need to work on the curd. The egg white curdled a bit, but still came out thick. Love the taste.
Jennifer says
Glad you enjoyed them, Karen. You can always strain the curd if you need to, as well.
Tess Pappas says
Do you think you could freeze these??
Jennifer says
Hi Tess, I've never frozen them, so I can't say for sure. I'd be a little worried about how the curd would hold up.
Thao @ In Good Flavor says
I never seen lava cake like this before! I love the color: the lemon curd is such a vibrant shade of yellow.
Jennifer says
Thanks Thao. The lemon version of lava cakes was a nice change!
Laura (Tutti Dolci) says
Oh I wish I could trade you sandwich cookies for one of these darling cakes! :)
Jennifer says
Thanks Laura. Wouldn't that be great! :)
Katrina @ Warm Vanilla Sugar says
This is the best thing I've seen all day. I love the flowing lemon! Perfect for Spring.
Jennifer says
Thanks Katrina. At least the food around here is Spring-like :)
sue|theviewfromgreatisland says
I can't think of a better spring dessert than these little cakes, just the thought of lemon lava gets me excited :)
Jennifer says
Thanks Sue. There is maybe nothing better than warm lemon curd :)
Amy | Club Narwhal says
Oh my, these little beauties are making me weak in the knees! Lava cakes do that to me and I love that you used lemon here. Because I could eat lemon curd with a spoon :) What a beautiful combination!
Jennifer says
Thanks so much, Amy :)
Jessie @ Straight to the Hips, Baby says
I love almost any lemon dessert and these look amazing! I would never had thought of doing a lemon lava cake before... genius! The colors are gorgeous too.
Jennifer says
Thanks Jessie. I'm a lemon addict myself!
Jessica | A Happy Food Dance says
This is so beautiful Jennifer! My favorite desserts are lemon ones. I could eat lemon curd with a spoon (and have!). I have never seen a lemon lava cake before, so unique!
Jennifer says
Thanks Jessica and I have definitely eaten lemon curd with a spoon before, too :)
Kate says
Oh wow, I love the idea of a lemon lava cake. It's normally all about chocolate but these look SO GOOD.
Jennifer says
Thanks. I thought the same thing, Kate! Loved these :)