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Lemon Lava Cake Recipe

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4.95 from 35 votes
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An ultra tender cake with slightly crisp edges and a perfectly white chocolate lemon-y molten lava gooey center, this Lemon Lava Cake is surprisingly simple to make and is in other words: heaven. 😉

Lemon lava cakes in muffin tinO.M.G. Omg. Omg. Omg. If you’re ever going to make a recipe from this here food blog, it should most definitely be this Lemon Lava Cake Recipe. . .

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Or these Thai Peanut Noodles or Healthy Egg Muffin Cups or. . .

Ok. There are a lot of recipes that I think you should make, but I’m seriously, seriously, SERIOUSLY loving this Lemon Lava Cake right now.

Watch the video below and you’ll see why.

It’s ooey. It’s gooey. It’s decadent without being too heavy. It’s lemony, chocolatey, sweet, melty perfection and I can’t stop drooling about it.

And guess what else? It’s actually easy to make! 😱 😍

Lemon Lava Cake Recipe

4.95 from 35 votes
An ultra tender cake with slightly crisp edges and a perfectly white chocolate lemon-y molten lava gooey center, this Lemon Lava Cake is surprisingly easy and so decadent!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 cakes
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Ingredients

US Customary - Metric
  • 8 ounces white chocolate
  • 8 tablespoons unsalted butter
  • 1 1/2 cups powdered sugar sifted
  • 3 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • zest of 2 lemons
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt
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Instructions

  • Preheat oven to 425 degrees F and butter the cavities of a 6 cavity jumbo muffin tin.*
  • In a large microwave safe bowl, melt white chocolate and butter together. It should only take 60 seconds in the microwave.
  • Once melted, whisk in sugar, eggs, yolks, vanilla, lemon, and lemon zest until the ingredients are fully combined.
  • Using a spatula, gently stir in flour and salt. Don't overmix.
  • Pour the batter into the prepared muffin tin.
  • Bake for 15-17 minutes (mine were perfect at 15).
  • Let cool in pan for 5 minutes.
  • Run a knife along the sides of the cakes.
  • Place a baking sheet on top of the muffin pan and flip them. The cakes should pop out.
  • Top with more powdered sugar, whipped cream, fruit, ice cream, etc and serve immediately!
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STORING
Room Temp:1-2 Days
Refrigerator:2-3 Days
Freezer:3-4 Months
Reheat:Microwave to reheat
*Storage times may vary based on temperature and conditions

Notes

*I found that using butter instead of cooking spray helped prevent sticking, but you need to reeeeally butter the cavities to keep the cakes from sticking.

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Nutrition Information

Nutrition Facts
Lemon Lava Cake Recipe
Amount Per Serving (1 cake)
Calories 565 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 247mg82%
Sodium 179mg8%
Potassium 172mg5%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 52g58%
Protein 8g16%
Vitamin A 285IU6%
Vitamin C 2.1mg3%
Calcium 102mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: easy, lemon, sweet
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dessert
Cuisine: American
Author: Jennifer Debth

Reader Interactions

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  5. Carol

    Australia

    5 stars I have just found your site, love the look of these little desserts, love the button for keeping device on, love the timer and love that you give the option for metric💗. I am now going to explore the rest of your recipes.
    Reply

  10. P

    Pickering, Ontario

    5 stars Delicious! I made them for friends last weekend, I’m making them again this weekend and no ones getting any, all for me! Thanks
    Reply

    • Jennifer @ Show Me the Yummy

      Haha!!! Glad you get to enjoy some for yourself this time! 😉

  12. Donna

    United States

    5 stars My granddaughter is gluten free. Could the lemon lava cakes be made with a cup for cup gluten free flour? ps….I have just found your site and I love it! The instructions are easy to follow and the button to keep the recipe showing while cooking is the bomb!!
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much Donna!! Glad you’re enjoying the site 🙂 I think a cup-for-cup like Bob’s Red Mill would work! I haven’t tested it, so I can’t guarantee, but it should be fine 🙂 Would love to hear how it works for you!

  14. Elle

    Lakeland, Florida

    5 stars I just cut parchment paper the size of bottom of ramekin. Cakes come out easyafter running a knife around out side edge.
    Reply

    • Lys

      Lafayette, Indiana

      Would these still melt in the center if you microwave them? Im making some for a school project and i need to reheat them.

    • Jennifer @ Show Me the Yummy

      They *should* reheat just fine in the microwave! Although they are best served immediately 🙂

  17. Vibha

    Mumbai, Maharashtra

    Hey Jennifer I would love to try this but can it be made without eggs? What can be used in place of eggs? I usually bake my cakes with milkmaid .
    Reply

  18. Athena

    United States

    5 stars I dont know how old this recipe is, but i just made and it was in the oven and baking when i suddenly rememberd that i forgot to put in the flour! Well it was too late to fix, so i let them finish. THEY TURNED OUT AMAZING ANYWAY! Husband couldnt stop exclaiming about how great they were.
    Reply

    • Jennifer @ Show Me the Yummy

      Not for this recipe, no. That being said, you really can’t taste the white chocolate.

  20. Dawn

    Milton, Florida

    5 stars I made this last night and my family absolutely loved it! I made a raspberry sauce that complimented the lemon. So yummy!
    Reply

  22. Louise

    Adelaide, South Australia

    Made this. Flavour was great; however there was no ‘lava’ Ideas for why please would assist in making next time. thanks Louise
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Louise! If there’s no “lava” it’s overbaked or you over measured the dry ingredients. 🙂 Bake for less time next time!

  24. sue

    I’m having a dinner party this Wednesday and these sound like the perfect ending to the dinner I have planned. Is it okay to blend everything in advance then pop it in the oven about 20 minutes before it’s desert time?? They look beautiful
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sue! I think I’d let the mixture come to room temperature and then bake as normal 🙂 I can’t guarantee the results, however, because I haven’t personally tested it. That being said, I think it’ll be just fine! I hope everyone enjoys!

    • Jennifer @ Show Me the Yummy

      Hi Diana! You could TRY using 1/2 cup honey instead of the sugar. I can’t guarantee the results, however, because I haven’t tested it. I’d love to hear how it turns out! 🙂

  27. Elayna

    One more quick question (you think I could have thought to ask this with other question…) In your video, it looks like you are using white chocolate bars. If so, where do you find that? Brand? Usually in the grocery store it’s white ‘choc’ morsels. Thanks again 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      It’s Baker’s White Chocolate! You’ll find it in the baking aisle 🙂

  28. Elayna

    Hi…these sound so good. I’m going to make these in a day or so. Quick question. You mention eggs and egg yolks separately. Can I just put in 3 eggs with their yolks and whites together, as a normal cracked egg would be. Or am I not reading recipe right and you separate them. I just want to be absolutely clear so I don’t mess it up. Thanks.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Elayna! You add in THREE whole eggs PLUS THREE egg yolks (without the egg whites). Does that make sense? You can also watch the video above (or here: https://youtu.be/bFbaMtHN7Mo) for clarification. Does that make sense? 🙂

    • Elayna

      Thank you! Yep, I get it now from what you said. I also watched the video. Hard to believe that all those eggs get used for the amount that goes into just 6 jumbo muffin tins. Can’t wait to make.

  29. Lyn

    I’ve made these several times to rave reviews!! They are simple to make. They turn out fantastic!. Do you think you could use fresh limes? Thank you for this recipe, I’m always looking for something that appears that I slaved away all day in the kitchen!! Hahaha! Love it!!
    Reply

  30. Linda

    How do you get the indentation all the way thru the center, as in the picture? Looks more like cooking them in a baked apple dish would produce the hollow center.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Linda! Not sure I understand your question? These are cooked in a jumbo muffin baking dish and there isn’t a hole (like a bundt cake), they just sink a bit when cooling, because of the molten center 🙂 I hope that helps!

  31. Mary

    Just made these……and help. I got the recipe from my friend making them but they did not turn out like hers. The tops were nice and brown but when I inverted them…..they all collapsed and fell flat……..more like a pudding……..they taste wonderful but are too runny to serve. What am I doing wrong?????
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Mary 🙂 Your oven may not run as hot as ours, it sounds like you just needed to cook them a little longer 🙂

    • Jennifer @ Show Me the Yummy

      Sure! I’d try maybe 2 teaspoons! Would LOVE to know how it turns out!

    • Jennifer @ Show Me the Yummy

      Thank you so much! I’m sure that would be just fine! Will probably need a longer cook time. I’ve never tried it though, so I can’t guarantee the results. 🙂

  34. Alexsandra

    5 stars I used milk chocolate chips instead of white chocolate, and I added a tsp of lemon extract because I love strong lemon flavor. It was delicious perfection! Thanks!
    Reply

  35. Fay

    5 stars Hi Jennifer, this is an amazing dessert. I have made these several times and everyone raves over them – in fact I’m making them for guests tomorrow evening! Many thanks.
    Reply

  36. Kimberley

    This looks really good. Does the cooking time change if I make it in ramekins. I only have cast iron muffin tins. And, can you half the recipe safely? Thanks
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Kimberley! I’d check the ramekins at the halfway time and go from there 🙂 Yes, you can pretty easily halve the recipe!

  37. Pat

    Can you please give me the butter quantity in ounces? Being English I do not understand tablespoons! Very many thanks really looking forward to making these they look so yummy. Pat
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Pat! You can always Google “how many tablespoons = how many oz” for any recipe that you’re trying to convert! In this case, it’s 4 oz. 🙂 I hope that helps and I hope you love the recipe!

  38. Dani

    I don’t like chocolate (I know, weird) but I LOVE all things lemon. You’ve just given me a chance to finally eat a lava cake – thank you!!!! I might use the leftover egg whites to whip up some meringue for the tops. I can’t wait to make these.
    Reply

  39. Sandy

    5 stars I made these for our Easter dessert. They were terrific! I made the recipe as written and used a regular muffin tin. I had batter for 12 cakes and baked them for 8 minutes. They were perfect. Thank you for this recipe! 🙂
    Reply

  40. Jeannie

    5 stars This is the most DELICIOUS dessert I have EVER eaten!! My family fell in love with it. Thank you, thank you, thank you for this heavenly creation.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Lauren! I’d check them 5 minutes early. The tops will look done and golden brown, but the inside should still be liquid-y. 🙂

  42. Amy

    5 stars I made these tonight. They were awesome! They are not too sweet and have that tartness I like. My oven runs hot, so I only baked them for 13 minutes and they turned out perfect. I served them with a scoop of vanilla bean ice cream and fresh raspberries. Will definitely be making these again!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Shawna! Your oven might be hotter than mine, so you’ll just need to reduce the baking time 🙂

  45. Cindy

    Are you familiar with Demarle? It is a French bakeware company. They make Silpats and molds made from silicone and woven glass. I want to make this recipe in one of there 12 cup molds. If you are familiar with Demarle, let me know if you think it will work.
    Reply

  46. Judy

    5 stars I just took these out of the oven and they smell delicious! I baked them for 15 min and that seems about right. May try 14 min next time. The worst part was sifting the powdered sugar in a sifter not used since the dinosaurs and ultimately did not work. So improvising, I used a large sieve and a whisk to push it through.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Judy! Thank you! Ha! If you watch the video, you use a sieve for sifting, too! 🙂 Enjoy!

  47. Pat

    This is such a yummy recipe.I have 8 guests coming for dinner next week and would like to serve this.Is there anyway to divide the recipe in half. Pat
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Pat! I would keep the recipe as is. It makes 6 cakes, so you could 1. Double the recipe (and have leftovers – never a bad idea) or 2. Make these in a regular sized muffin tin and make 12 smaller cakes (you’ll just need to reduce the baking time). I hope that helps! 🙂

  49. Katie

    I am definitely going to be making these! I don’t have jumbo muffin tins but I do have the ramikins. I read all the previous comments and do know that I need to adjust the baking time. My question is…you say to start with a certain time (which totally makes sense and I get how to adjust the time) but how do you check these of the inside is liquid. I’ve never made molten cake before and I am not sure! Thanks in advance.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Katie! You’ll know it’s done, because the top looks cooked/lightly browned (it shouldn’t be shiny) and the outer edges of the cake are cooked! I hope that helps 🙂

  50. Jennifer

    The only jumbo muffin pans I have (which I just received as a gift) are silicone. Do you think they would brown just as well for the crispy exterior?
    Reply

    • Jennifer @ Show Me the Yummy

      They probably won’t be quite as crispy, but they’ll still be delicious. 🙂 If you’re worried about it, you could make smaller lava cakes in a standard muffin tin, you’ll just need to reduce the baking time (check at 8 minutes and go from there if using the standard muffin tin). I hope that helps!!

  51. Jeannie

    Newberry, Florida

    5 stars Made this last night and they came out fabulous! So easy and delicious….Thank you for a wonderful recipe. 🙂
    Reply

    • Christa

      Seattle, Washington

      I work for a fancy restaurant and would love to make these as a special one day. Would it be possible to make them and have the servers nook them before serving?

    • Jennifer @ Show Me the Yummy

      Hi Christa! I wouldn’t recommend that as this is definitely best served right away. I can’t vouch for the results, but I think making the batter a few hours ahead of time would be fine. Cover them in saran wrap and place them in the refrigerator. Just be sure to take them out of the fridge about 30 minutes before baking so they come to room temperature. I know I’ve had lava cake at a restaurant before and they just tell you to order it when you order everything else so the kitchen can prep for that. 🙂 I hope that helps!

    • Andi

      Hi there! Can the white chocolate be eliminated from the recipe? I’m not a fan of white chocolate and wonder if I could just leave it out? TIA!

    • Jennifer @ Show Me the Yummy

      Hi Andi! It doesn’t taste like white chocolate if that helps, but you can’t eliminate it and there isn’t really a substitute. I hope that helps! 🙂

  55. Mary

    Minneapolis, Minnesota

    5 stars Hi – Can’t wait to make these Lemon Cakes for my party. How much in advance can I bake them or should they be done closer to when guests arrive?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Mary! I’d make these closer to when the guests are arrive. They’ll cool in pan for 5 minutes and then they’re really best served in the next 15 minutes or so. 🙂

  56. Toni

    Forrestfield, Western Australia

    Looks yummy, will definitely give these a go but hubby is going through an orange faze at the moment so will try it with oranges instead of lemon. ☺
    Reply

    • Jennifer @ Show Me the Yummy

      Oh I LOVE that idea, Toni! I’d love to hear how the orange version turns out. 🙂

  57. Traci

    Raymore, Missouri

    Hi Jennifer, I ran a test run this past weekend on my husband and he Loved them ! I want to make this for a work party so I want them Smaller. Should I follow the same recipe ?? Any changes I should make? Traci
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Traci! That’s awesome! Yes, still follow the same recipe, but I’d recommend making them in a standard 12 cup muffin pan instead of the jumbo for smaller cakes. Start with half the bake time and go from there. I’d love to know how they turn out in a smaller pan! 🙂

  58. Craig

    Stroudsburg, Pennsylvania

    If I mix all the ingredients can I take them and bake at a latter time this looks like something that is better right out the oven then for me to make and take where I’m going
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Craig! Yes. This is definitely best served right away. I can’t vouch for the results, but I think making the batter a few hours ahead of time would be fine. Cover them in saran wrap and place them in the refrigerator. Just be sure to take them out of the fridge about 30 minutes before baking so they come to room temperature. I hope you love them! 🙂

  59. Shirley

    Fresno, California

    I made this and loved the flavor but it wasn’t gooey inside. I baked it 15 min. Any suggestions ??
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Shirley! Thank you so much! I’m guessing your oven runs hotter than mine, so just bake it less next time! Check it around 8 minutes and go from there 🙂 Did you use a jumbo muffin tin? The size of the dish will change the baking time as well.

    • Jennifer @ Show Me the Yummy

      Hi Leigh! Do you have individual ramekins? Not sure this would bake up well in an 8×8 in pan!

    • Jennifer @ Show Me the Yummy

      Hi Jennifer! I’d store them in covered, airtight tupperware in the fridge! They should re-heat just fine in the microwave… probably not quite as gooey and wonderful, but still good!

  62. April

    Manassas, Virginia

    5 stars I’ve never eaten any type of lava cake. I always felt some sort of way eating melty chocolate oozing out of cake but lemon ooze, I can so do! These look so pretty! Lemony, fruity and cakey! Yum! I know it must’ve been good. They look too pretty to even eat!
    Reply

  63. Amanda

    Clearwater, Minnesota

    OK, you have my attention! This looks great. I’ve had little chocolate lava cakes before, but never lemon. Wow. This looks like lemon heaven!
    Reply

  65. Lisa

    Rockford, Illinois

    This looks too good! Do you think I could make this in a regular bundt pan? Otherwise I only have a regular (not jumbo) muffin tin. Can’t wait to try it!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Lisa! I don’t think this would work in a bundt pan. I’d suggest using a regular muffin tin, but keep an eye on them, as you’ll have to reduce the baking time. The tops should be nicely browned, but the cakes will still be a little jiggly 🙂 Let me know!!

  67. Marina

    East Amherst, New York

    5 stars What a genius idea, I’ve never thought about a lava cake with lemon filling! Chocolate lava cake has always been a favorite of mine but I can’t really eat it anymore because it’s SO rich. But you know, Mexican Hot Chocolate Lava Cake would be terrific to try next because Mexican…;)
    Reply

    • Jennifer @ Show Me the Yummy

      OMG. You’re a genius. Mexican Hot Chocolate Lava Cake coming up! 🙂
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