Lemon Lava Cake Food

LEMON LAVA CAKE

Steps:

• Preheat the oven to 425°F. Spray 6 - 6-ounce ramekins with nonstick spray. Set them on a baking sheet.
• In a medium-sized heat-safe bowl, microwave the white baking chips and cubed butter for 1 minute. Stir well, and continue microwaving in 15-second intervals and stirring until the mixture is smooth.
• Stir in the flour, sugar, lemon curd, lemon zest and vanilla extract. Stir just until combined.
• Add the eggs and egg yolks, stir until well incorporated.
• Evenly divide the cake batter between the ramekins, and fill the ramekins ⅔ full.
• Bake for 20-25 minutes. The tops should be browned and spring back when touched. (In my oven, it took the full 25 minutes)
• Allow the cakes to rest for 5 minutes.
• Carefully run a knife tip around the ramekins' sides to ensure the cake is not sticking. Place a saucer on top of the ramekin and flip the ramekin over. Allow the dish to rest for just a minute and slowly remove the ramekin.
• Dust with powdered sugar if desired.

LEMON LAVA CAKE

Steps:

• Preheat oven to 425°F. Butter 8 six-ounce ramekins. Place on baking sheet. Set aside.
• In a large microwave safe bowl, microwave white chocolate and butter for 1 minute. Stir and continue microwaving in 15 second intervals until melted and smooth.
• Once melted, whisk in flour, powdered sugar, lemon curd, lemon zest and vanilla extract. Add eggs and egg yolks, whisking until well combined.
• Divide evenly among prepared ramekins. Bake for 15-20 minutes, or until the edges are set. Remove from oven and let stand for 5 minutes.
• Run a butter knife around the edge of the cake to loosen the cake. Invert onto serving plate and top with powdered sugar. 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.