Lemon Lava 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 BLUEBERRY LAVA CAKE

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.

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.