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4.95 from 37 votes

Lemon Lava Cake Recipe

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 Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: easy, lemon, sweet
Servings: 6 cakes
Calories: 565kcal
Author: Jennifer Debth


  • 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


  • 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!



*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.


Serving: 1cake | Calories: 565kcal | Carbohydrates: 61g | Protein: 8g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 179mg | Potassium: 172mg | Fiber: 1g | Sugar: 52g | Vitamin A: 285IU | Vitamin C: 2.1mg | Calcium: 102mg | Iron: 1.3mg