ISO Lemon Lava Cake Recipe
Similar to chocolate lava or molten cake; but lemon flavored instead of chocolate. Does anyone have a good recipe? TIA
I am not sure the idea holds although there may be variations out there. The chocolate version usually either has a ball of ganache or more commonly flourless i.e. high chocolate/fat unbaked cake batter. Underbaking wouldn't give you the same intensity of flavor with lemon.
I think the better solution may be to look for an old fashioned lemon pudding cake or bake a cake that has a filling like lemon curd.
The reason I call it what I did; was the restaurant chain, Sweet Tomatos, featured lemon lava cake for their dessert this month. It truly was like a chocolate molten cake; except intensely lemon flavored. It definitely wasn't lemon curd; but perhaps it was more akin to a lemon pudding cake. It was served warm, had a cake like exterior, with a gooey very tart lemon center. I can't recall ever eating a lemon pudding cake; so I can't rule it out as being what I had the other night; but whatever it was, it sure was delicious and I"d like to replicate it at home. Upon your suggestion, I'll look up some lemon pudding cake recipes and see if they fill the bill.
I love the "Lemon Pudding Cake" recipe (Apr 2003) on epicurious, which has an intense lemony flavor. (It gets mixed reviews on that site, but from what I can tell, the failures are most likely due to mediocre lemons or inadvertent overbaking.) The top is more like a sponge cake, though, and there's no cake layer beneath the pudding--i.e., the cake floats on top of the pudding layer, it doesn't surround it like a lava cake.
OMG I just tried had the hot lemon lava cake at Souplantation (same as Sweet Tomatoes) last night and it is soooo good! I was online searching for the recipe and came across your post from last year. Were you ever able to duplicate the recipe? I would love for you to share if you have. Did you try the recipes posted here?
I recently went to lunch with my Daughters at our local Sweet Tomatoes and they had the Lemon Lava Cake and fell in love with this desert.. I have been trying to find the recipe as well, have you had any luck finding this recipe. My oldest of the two I took to lunch is pregnanct and MUST HAVE MORE OF THIS CAKE! lol.. She would like it at her Baby Shower...
It was and I will. I emailed the company; but they won't part with the recipe; however, they said I can find all the ingredients posted the next time I go back there. Hopefully, I'll get back there before the month is over (they rotate the featured recipes each month so it will be gone by May) and then maybe some of the great bakers on this board can help recreate it. So far, nothing I've found on the web matches what I had.
Well, here’s a recipe for a molten chocolate cake with a Truffle Center. I know, not what you’re looking for. But it gives an interesting technique. It would have to be adapted using a lemon cake and some sort of lemon ganache as JudiAU mentioned earlier.
Did it look like this?? You can order them from Omaha Steaks...
Or, you could try this:
Lemon Lava Cake:
1 cup yogurt
1/2 cup butter
1 cup caster sugar
2 eggs, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated fresh lemon rind
1 1/2 cups self-raising flour, sifted
1/2 teaspoon bicarbonate of soda
1/3 cup sugar
1/2 cup water
3 tablespoons lemon juice
1 lemon, rind of, cut into strips
Pre-heat oven to 180C degrees (375F degrees).
Place butter and sugar in a bowl and beat until light and creamy.
Add eggs and beat well.
In a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb.
Add to egg mixture and mix until well combined.
Spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer or fork.
Place sugar, water, lemon juice and rind into a saucepan.
Cook, stirring over a low heat until sugar has dissolved.
Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.
Allow cake to stand for 5 minutes and serve with a dollop of whip cream or ice cream.
I think it would have looked like those pictured if they were made individually instead of in an industrial sized pan. The yogurt and lemon syrup in your recipe sound much closer to the mark than the lemon pudding cake recipe above. I will definitely try this recipe. Thank you so much!!!!!!!!!!!!!!!!!!!!
I remembered this thread when I was sent a recipe for upside-down lemon pudding cake today from ATK. Looks like it might be vaguely similar, but at the very least looks super yummy.
2 large eggs , separated, at room temperature
2 tablespoons unsalted butter , softened
2/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon zest
1/8 teaspoon salt
1/4 cup fresh lemon juice from 2 lemons
1 cup milk
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 2-quart baking dish or six 6-ounce ramekins.
2. With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared dish or ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the dish or ramekins.
3. Bake until the top is golden and the center springs back when gently pressed, 35 to 45 minutes for a large baking dish and 25 to 35 minutes for the individual ramekins. Transfer the dishes to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.
Made this tonight, using a 9 1/2" by 13" pyrex dish. I was a bit worried when "folding" in the egg whites, because by the time I was done doing everything else the egg whites were sort of a light chunk, so it didn't really fold more like chunk up into smaller.. chunks? :) Maybe that's the idea though, as the part that floats to the top has a different consistency than the soft layer beneath.
It was good, very lemony, I just had some after cooldown though so I guess it will be a bit different tomorrow after being refridgerated. It was a very thin layer on the bottom of the pan, so maybe I used a pan that was much too big. I'll try with ramekins next time and make them deeper. Thanks for the recipe, 4 years later. :)