Molten Lemon Cake Recipe

Love something sour and tangy? Here’s a great recipe for lemon cakes that will keep you addicted and craving for more!


Lemon Molten Cakes

makes 8 cakes


  • 8 Tablespoons (4-ounces) unsalted butter

  • 1 (4-ounce) white chocolate baking bar, broken into pieces

  • 2/3 cup unbleached all-purpose flour

  • 1/2 cup confectioners’ sugar

  • Pinch of kosher salt

  • 4 extra large eggs, lightly beaten

  • 4 extra large egg yolks, lightly beaten

  • 3/4 cup lemon curd

  • 2 teaspoons freshly grated Meyer lemon zest

  • 1/2 teaspoon pure vanilla extract



  • Confectioners’ sugar for dusting

  • Sweetened whipped cream

  • Fresh raspberries



  1. Preheat the oven to 425º F.  Grease 8 (4-ounce) custard cups with softened butter or non-stick baking spray.  Place them onto a rimmed baking sheet; set aside.

  2. In a large microwave-safe bowl, melt the butter and white chocolate, stirring every 15 seconds until melted and smooth, about 60-90 seconds.  Remove from the microwave and whisk until smooth.  Add the flour, sugar and salt; mix well.  Add the eggs, yolks, lemon curd, zest, and vanilla and whisk until blended.  Divide the batter evenly into the prepared custard cups.

  3. Bake for 13-15 minutes or until the edges are just starting to to turn golden brown and the center is puffy and just beginning to set.  Transfer the custard cups to a wire rack and let cool for 5 minutes.  Run the tip of a paring knife around the edges of the cakes to loosen.  Invert the cakes onto small dessert plates or dishes.  Dust the top with confectioners’ sugar.  Garnish with fresh raspberries and serve with whipped cream


Lemon Curd Recipe


  • 3 large eggs

  • 3/4 cup (150 grams) granulated white sugar

  • 1/3 cup (80 ml) fresh lemon juice(2-3 lemons) (do not use the bottled lemon juice)

  • 4 tablespoons (56 grams) unsalted butter, at room temperature

  • 1 tablespoon (4 grams) finely shredded lemon zest


  1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately10 minutes.

  2. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

  3. Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

Want to find out more about the benefits of lemons? Check them out here!

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