Molten Lemon Cake Recipes

LEMON MOLTEN CAKE WITH RASPBERRIES

Steps:

• Heat oven to 425°F. Grease 8 (6-ounce) custard cups. Place onto ungreased 15x10x1-inch baking pan; set aside.
• Place butter and baking bar in bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, 60-90 seconds or until melted and smooth.
• Stir in flour and powdered sugar; mix well. Add eggs, egg yolks, lemon curd and lemon zest; beat with wooden spoon or whisk until blended. Pour evenly into prepared custard cups.
• Bake 14-16 minutes or until edges are golden brown and center is puffy and just beginning to set. Let stand 10 minutes. Run tip of knife around edge of custard cup to loosen. Invert onto individual dessert plates. Shake to loosen. Sprinkle tops with powdered sugar. Serve with whipped cream. Garnish with fresh raspberries and mint sprigs, if desired.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

MOLTEN LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
• Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
• Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

CHOCOLATE MOLTEN CAKES

Steps:

• Preheat oven to 350°. Grease six 6-oz. ramekins or custard cups with 2 teaspoons butter. Sprinkle sides and bottoms of each ramekin with 1 teaspoon sugar; set aside., In a double boiler or metal bowl over hot water, melt chocolate and remaining butter; stir until smooth. Remove from heat. In a large bowl, beat eggs, egg yolks and remaining sugar until thick and lemon-colored. With a spatula, fold half of the egg mixture into chocolate mixture just until blended. Fold in remaining egg mixture., Transfer to prepared ramekins. Place ramekins on a baking sheet. Bake 17-20 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Remove from oven; let stand for 1 minute. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately.

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.

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.