Lemon Molten Cake

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Lemon Molten Cake
Prep Time
15 min
Cook Time
25 min
8 servings
Recipe by: Eggland's Best

A refreshing spring recipe that your family will love for dessert!



  • 1/2 cup Land O Lakes® Butter
  • 1 (4-ounce) white chocolate baking bars, broken into chunks
  • 2/3 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 4 Eggland's Best Eggs (large)
  • 4 to 5 Eggland's Best Eggs (large), yolks only
  • 3/4 cup purchased lemon curd
  • 2 teaspoons freshly grated lemon zest


  • 1 tablespoon powdered sugar  
  • 1 cup fresh raspberries
  • Mint sprigs, if desired


Serving Size
1 cake
21 g
  Saturated Fat
11 g
206 mg
180 mg
27 g
Dietary Fiber
2 g
8 g

Heat oven to 425°F. Grease 8 (6-ounce) custard cups. Place onto ungreased 15x10x1-inch baking pan; set aside.

Place butter and baking bar in bowl. Microwave 1 minute; stir.

Continue microwaving, stirring every 15 seconds, 60-90 seconds or until melted and smooth.

Stir in flour and powdered sugar; mix well.

Add eggs, egg yolks, lemon curd and lemon zest; beat with wooden spoon or whisk until blended. Pour evenly into prepared custard cups.

Bake 14-16 minutes or until edges are golden brown and center is puffy and just beginning to set. Let stand 10 minutes.

Run tip of knife around edge of custard cup to loosen. Invert onto individual dessert plates. Shake to loosen. Sprinkle tops with powdered sugar. Serve with whipped cream.

Garnish with fresh raspberries and mint sprigs, if desired.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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