Lemon Lava Cake Recipes

LEMON LAVA CAKE

Lemon Lava Cake image

This recipe is from the site Recipe4Living.com. A friend of mine was looking for someone to make it for him. And the recipe looks yummy. My mother loves anything lemon, so I will have to make it for her.

Provided by Becky in Wisconsin

Categories Dessert

Time 1h5m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 (18 1/4 ounce) box lemon cake mix, & ingredients to make it
2 regular size boxes instant lemon pudding
2 cups cold milk
1/3 cup sugar
1 1/4 cups water
3 tablespoons lemon juice
powdered sugar, for dusting

Steps:

Prepare cake mix as directed on box.
Pour cake mixture into greased 9X13 baking dish.
Combine dry pudding, milk, sugar, water, and lemon juice in bowl. Whisk together for 2 minutes until well combined and slightly thickened.
Pour pudding mixture over cake mixture in pan. DO NOT spread it.
Place baking dish onto a cookie sheet to catch any drips while baking.
Bake at 350 for 55 minutes to an hour.
Allow to cool 20 minutes while sauce thickens slightly. Dust with powdered sugar.

Nutrition Facts : Calories 234.9, Fat 6.5, SaturatedFat 1.7, Cholesterol 6.6, Sodium 304.5, Carbohydrate 41.4, Fiber 0.5, Sugar 24.4, Protein 3.2

LEMON BLUEBERRY LAVA CAKE

Lemon Blueberry Lava Cake image

This is a beautiful summer adaptation of the decadent chocolate lava cake! It takes a little work but it's well worth it in the end!

Provided by battgirl6

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 14

Ingredients

½ pound fresh blueberries
½ cup white sugar
½ cup white chocolate chips
¼ cup unsalted butter
3 tablespoons white sugar
2 eggs
1 egg yolk
½ vanilla bean, split, seeds scraped out and reserved
¼ cup lemon juice
3 tablespoons all-purpose flour
½ pound fresh blueberries
½ cup white sugar
½ cup water
2 tablespoons confectioners' sugar, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease twelve 4-ounce ramekins.
Stir 1/2 pound blueberries and 1/2 cup white sugar together in a saucepan over medium heat until hot and bubbly, 5 to 10 minutes. Remove from heat and cool until slightly thickened.
Melt the white chocolate and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; remove from heat.
Beat 3 tablespoons white sugar, eggs, egg yolk, and vanilla bean seeds together in a bowl with an electric mixer on high speed until light and fluffy, about 8 minutes. Add lemon juice and beat until combined.
Beat white chocolate mixture and flour into egg mixture on high speed until batter reaches a thick, mousse-like consistency, 4 to 6 minutes. Pour batter into prepared ramekins to fill about 3/4 full. Spoon 2 tablespoons blueberry mixture into the center of each ramekin, poking down blueberry filling into the batter. Place ramekins on a baking sheet.
Bake cakes in the preheated oven until puffed, golden, and is hot in the blueberry center, 10 to 12 minutes. Remove cakes from oven and immediately flip each onto a plate to remove cake from ramekin.
Stir 1/2 pound blueberries, 1/2 cup white sugar, and water together in a saucepan; bring to a simmer and cook, stirring occasionally, until sauce is reduced by half and has a syrupy consistency, 10 to 15 minutes. Pour sauce over warm cakes and dust each with confectioners' sugar.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 33.3 g, Cholesterol 59.8 mg, Fat 7.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 4.4 g, Sodium 21.6 mg, Sugar 29.8 g

LEMON CAKE FROM SCRATCH

Lemon Cake From Scratch image

Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.

Provided by BakersDozen

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h10m

Yield 20

Number Of Ingredients 11

Ingredients

2 ½ cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter at room temperature
1 ½ cups white sugar
2 large eggs
3 large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g

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