Molten Lemon Cake

How to Make Molten Lemon Cake

1. 1

   Step 1: Make and chill the lemon curd centers

   Combine 3 egg yolks plus 1 whole egg (from the total counted), 1/2 cup granulated sugar, 1/2 cup fresh lemon juice and 1 tablespoon lemon zest in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 6–8 minutes) — do not boil. Remove from heat, stir in 4 tablespoons of the butter until smooth, strain into a bowl, cool briefly, then spoon into a shallow tray and freeze or refrigerate until firm; portion into six small discs and keep cold or frozen while you make the batter.

   For this step

   • 10 tbspUnsalted butter, total (for curd, batter & greasing)
   • 6 largeLarge eggs, total
   • 1 cupGranulated sugar, total
   • 1/2 cupFresh lemon juice (about 3–4 lemons)
   
2. 2

   Step 2: Preheat and prepare ramekins

   Preheat the oven to 425°F (220°C). Butter six 6-ounce ramekins (reserve some of the softened butter from the ingredient total) and dust each with a light coating of flour or granulated sugar, tapping out the excess. Arrange ramekins on a baking sheet for easy transfer.
3. 3

   Step 3: Whisk the lemon cake batter

   Melt the remaining butter and let it cool slightly. In a bowl, whisk together the remaining whole eggs (and any reserved yolks from the total as required by your setup) with the rest of the granulated sugar until pale and slightly thickened. Add the cooled melted butter, 1 teaspoon vanilla extract, the remaining 1 tablespoon lemon zest, a pinch of kosher salt and fold in the 1/2 cup all-purpose flour until just combined — you want a silky, pourable batter.

   For this step

   • 1/2 cupAll-purpose flour
   • 1 tspVanilla extract
   • 1/4 tspKosher salt
   
4. 4

   Step 4: Assemble cakes with frozen curd centers

   Divide enough batter to fill each ramekin about halfway. Nestle one chilled/frozen lemon curd disc into the center of each, then cover with the remaining batter so the curd is fully enclosed but not overflowing. Smooth the tops and wipe any drips from the rims for a clean unmold later.
   
5. 5

   Step 5: Bake briefly and rest

   Bake on the middle rack 10–12 minutes, or until the edges are set and spring back slightly while the centers remain soft and jiggly. Remove from oven and let cakes rest 1–2 minutes — this short rest helps the exterior set while keeping the center molten.
   
6. 6

   Step 6: Unmold and finish for serving

   Carefully run a knife around each ramekin, invert onto plates and dust lightly with powdered sugar. Serve immediately so the lemon curd spills when cut; garnish with extra lemon zest or mint if desired for a photogenic finish.

   For this step

   • 2 tbspPowdered sugar (for dusting)
   

1. Combine 3 egg yolks plus 1 whole egg (from the total counted), 1/2 cup granulated sugar, 1/2 cup fresh lemon juice and 1 tablespoon lemon zest in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 6–8 minutes) — do not boil. Remove from heat, stir in 4 tablespoons of the butter until smooth, strain into a bowl, cool briefly, then spoon into a shallow tray and freeze or refrigerate until firm; portion into six small discs and keep cold or frozen while you make the batter.
2. Preheat the oven to 425°F (220°C). Butter six 6-ounce ramekins (reserve some of the softened butter from the ingredient total) and dust each with a light coating of flour or granulated sugar, tapping out the excess. Arrange ramekins on a baking sheet for easy transfer.
3. Melt the remaining butter and let it cool slightly. In a bowl, whisk together the remaining whole eggs (and any reserved yolks from the total as required by your setup) with the rest of the granulated sugar until pale and slightly thickened. Add the cooled melted butter, 1 teaspoon vanilla extract, the remaining 1 tablespoon lemon zest, a pinch of kosher salt and fold in the 1/2 cup all-purpose flour until just combined — you want a silky, pourable batter.
4. Divide enough batter to fill each ramekin about halfway. Nestle one chilled/frozen lemon curd disc into the center of each, then cover with the remaining batter so the curd is fully enclosed but not overflowing. Smooth the tops and wipe any drips from the rims for a clean unmold later.
5. Bake on the middle rack 10–12 minutes, or until the edges are set and spring back slightly while the centers remain soft and jiggly. Remove from oven and let cakes rest 1–2 minutes — this short rest helps the exterior set while keeping the center molten.
6. Carefully run a knife around each ramekin, invert onto plates and dust lightly with powdered sugar. Serve immediately so the lemon curd spills when cut; garnish with extra lemon zest or mint if desired for a photogenic finish.