White Chocolate Lemon Lava Cakes (Printable Version)
Soft lemon sponge with molten white chocolate centers—luxurious, tangy, and perfect for special occasions.
# The Ingredients You'll Need:
→ For the White Chocolate Lemon Centers
01 - 100 g white chocolate, finely chopped
02 - 40 g unsalted butter
03 - Zest of 1 lemon
04 - 1 tbsp heavy cream
→ For the Lemon Sponge Cake
05 - 80 g unsalted butter, softened
06 - 100 g granulated sugar
07 - 2 large eggs, room temperature
08 - 1 tsp vanilla extract
09 - Zest of 1 lemon
10 - 2 tbsp fresh lemon juice
11 - 100 g all-purpose flour
12 - 1/2 tsp baking powder
13 - 1/4 tsp salt
→ For Garnish (Optional)
14 - Lemon zest curls
15 - Edible flowers
16 - Powdered sugar, for dusting
# Step-by-Step Instructions:
01 - In a heatproof bowl, combine the white chocolate, butter, lemon zest, and heavy cream. Melt gently over a pot of simmering water (double boiler) or in the microwave in 20-second bursts, stirring until smooth. Spoon the mixture into 6 small silicone molds or an ice cube tray. Freeze for at least 1 hour, until solid.
02 - Preheat the oven to 190°C (375°F). Grease 6 mini ramekins or muffin tin wells and line the bottoms with rounds of parchment paper.
03 - In a medium bowl, cream the softened butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Add vanilla extract, lemon zest, and lemon juice, and mix to combine.
04 - In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
05 - Spoon about 1 tablespoon of batter into the bottom of each prepared ramekin. Place a frozen white chocolate center in the middle of each, then cover with the remaining batter, ensuring the centers are fully enclosed.
06 - Bake for 11–13 minutes, until the edges are set but the centers remain slightly soft. The tops should spring back lightly when pressed.
07 - Let the cakes cool in the ramekins for 2 minutes, then carefully run a knife around the edges and invert onto serving plates. Garnish with lemon zest curls, edible flowers, and a dusting of powdered sugar if desired. Serve immediately for the best molten center.
# Additional Tips::
01 -
- Uses everyday kitchen staples and fresh lemon for natural flavor
- Impresses guests with that gorgeous lava center but is actually simple to pull off
- Perfectly portioned for individual desserts or parties
- Can be made ahead for stress-free entertaining
02 -
- Freeze the white chocolate centers completely before baking to keep the lava effect strong
- Do not overbake or the centers will lose their molten quality; check at the minimum baking time
- Use real lemon for both the juice and zest; artificial extracts just cannot match the freshness