Lemon Lava Cake

ingredients

  • Eggs (large) – 4
  • Granulated Sugar – 100g
  • Butter (unsalted) – 60mL (1/4 cup)
  • Lemons – 2
  • Flour – 30g
  • Salt – 1 pinch
  • Powdered Sugar (optional) – for dusting

    • method

    1. Prepare and preheat: Preheat oven to 425°F. Grease and flour four 6-ounce ramekins or oven-safe mugs. Separate eggs. Melt butter and allow to cool slightly. Zest and juice lemons.
    2. In a large bowl, whisk together egg yolks, sugar, melted butter, lemon juice, and lemon zest until well combined.
    3. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
    4. Gently fold the egg whites into the yolk mixture in two additions, being careful not to deflate the egg whites.
    5. Gradually whisk in the flour until just combined. Do not overmix.
    6. Divide the batter evenly among the prepared ramekins.
    7. Bake for 12-15 minutes, or until the edges are set and the center is still slightly jiggly.
    8. Let the cakes cool in the ramekins for a few minutes before inverting them onto plates.
    9. Dust with powdered sugar, if desired. Serve immediately.

    notes

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