Lemon Molten Lava Cake Recipes

LEMON LAVA CAKE

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.

LEMON MOLTEN LAVA CAKE RECIPE

Steps:

• Cake:
• Preheat oven to 425 degrees F. Place 7 (6 ounce) custard cups on an 18x13-inch rimmed baking sheet.
• Place white chocolate and butter in a medium-microwave safe mixing bowl. Heat in microwave in 30 second intervals on 50 percent power, stirring well between intervals until melted and smooth (the last interval you may only need 15 seconds).
• Stir in flour, powdered sugar and salt then add in eggs, egg yolks, lemon curd, lemon zest and vanilla and whisk well to combined.
• Spray custard cups well with non-stick baking spray then pour mixture into cups filling each about ⅔ full (½ cup in each).
• Bake in preheated oven until edges are golden brown and centers are puffy and just beginning to set, about 14 to 17 minutes.
• Let cool on a wire rack 10 minutes.
• Run a knife around edge to ensure they are loosened then invert cakes onto individual dessert plates.
• Cream Topping:
• In a medium mixing bowl using an electric hand mixer set on high speed whip heavy cream until soft peaks form.
• Stir in powdered sugar then whip until stiff peaks form. Transfer mixture to a piping bag fitted with a large star tip.
• Pipe whipped cream over cakes, top with berries and garnish with mint.

GLUTEN-FREE MINI LEMON LAVA CAKES

Steps:

• Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
• In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
• Add remaining baking powder and mix well. Sift flour.
• In another bowl, mix butter, remaining milk and sugars until well blended.
• Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
• Whisk in flour mixture, and beat until smooth.
• Divide the batter among the 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
• Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
• Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
• Bake cakes 30-35 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
• Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
• Spread frosting over cakes, and garnish with half a lemon slice.