The Perfect Dessert for Citrus Lovers
If you’re a fan of lemon desserts, this recipe is a must-try. The 1132 Recipe Perfect Lemon Lava Cake 2 is a citrusy delight that’s sure to satisfy your sweet tooth. This dessert is perfect for special occasions or when you simply want to indulge in a delicious treat. With its moist, gooey center and fluffy exterior, this lava cake is sure to impress your guests and leave them wanting more.
Here’s what you’ll need to make this delicious dessert:
- 1/2 cup unsalted butter
- 1 cup white sugar
- 2 eggs
- 2 egg yolks
- 2/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for dusting)
1. Preheat your oven to 350°F. 2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. 3. Add the eggs and egg yolks, one at a time, mixing well after each addition. 4. Mix in the lemon juice and lemon zest. 5. In a separate bowl, combine the flour and salt. 6. Gradually add the flour mixture to the butter mixture, mixing until just combined. 7. Grease six 6-ounce oven-safe ramekins and pour the batter into each one. 8. Place the ramekins on a baking sheet and bake for 14-18 minutes or until the edges are set but the center is still soft. 9. Remove from the oven and let cool for 5-10 minutes. 10. Dust the tops of the cakes with powdered sugar and serve warm.
Here’s the approximate nutritional information for one serving of this delicious dessert:
- Calories: 398
- Carbohydrates: 58g
- Protein: 5g
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 153mg
- Sodium: 87mg
- Potassium: 111mg
- Fiber: 1g
- Sugar: 44g
- Vitamin A: 590IU
- Vitamin C: 15mg
- Calcium: 25mg
- Iron: 1mg
This recipe takes about 30 minutes to prepare and 14-18 minutes to bake.
- Mixing bowl
- Hand mixer or stand mixer
- Six 6-ounce oven-safe ramekins
- Baking sheet
Serve the 1132 Recipe Perfect Lemon Lava Cake 2 warm with a dusting of powdered sugar on top. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
For a different twist on this recipe, you can try using lime juice and lime zest instead of lemon. You can also add a tablespoon of poppy seeds for a fun texture.
If you don’t have fresh lemons on hand, you can use bottled lemon juice instead. You can also substitute the all-purpose flour for gluten-free flour if you have a gluten intolerance.
These lava cakes are best served fresh out of the oven. However, you can store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply microwave for 20-30 seconds or until warm.
Make sure to grease your ramekins well to prevent the lava cakes from sticking. You can also add a tablespoon of cornstarch to the powdered sugar to prevent clumping.
This recipe yields six 6-ounce lava cakes.
Frequently Asked Questions
Can I make these ahead of time?
While these lava cakes are best served fresh out of the oven, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply pour the batter into the greased ramekins and bake as directed.
Can I freeze these lava cakes?
We don’t recommend freezing these lava cakes as they may lose their texture and flavor.
Can I double this recipe?
Yes, you can easily double or triple this recipe to make more lava cakes.
The 1132 Recipe Perfect Lemon Lava Cake 2 is a delicious dessert that’s perfect for any occasion. Its citrusy flavor and gooey center make it a crowd-pleaser that’s sure to impress your guests. Whether you’re a fan of lemon desserts or simply looking for a sweet treat, this recipe is a must-try. So, give it a go and let us know what you think!