White Chocolate Lemon Lava Cake

These White Chocolate Lemon Lava Cakes take less than 30 minutes to make and only a handful of ingredients!














I apologize for my lack of new recipes.

I have made so many delicious things these past few days, but I lack the proper lighting to share my great-ness.

But this one I felt like I had a duty to share.

Trust me, this is so worth it!

(Disclaimer: If you’re not a fan of white chocolate, it’s simple to turn this into a chocolate lava cake) {But really…who doesn’t just love white chocolate?}














You’ll need 4 ounces of White Chocolate (four of these cute little blocks will do)














And a whole stick of butter {you’re worth it}.














In a microwave bowl add the butter and white chocolate.

Microwave for 1 minute and 20 seconds.














Just long enough to melt the butter.

The use a whisk to blend the butter and chocolate together.














Next add 1 cup of powdered sugar














Whisk together, until smooth. {don’t be like me…whisk it better}














Add 3 whole eggs and 1 egg yolk. Again…whisk away!

You should be getting a good forearm workout!

You’ll need it after you eat this little beauty.














Add 6 tbsp of flour, and your lemon zest. {if you’re not into lemon, just skip this part}














Also, if you’re planning on just regular chocolate cake, you can omit the lemon too.














You’ll need these cute little Pyrex custard cups, or something similar. Something that can be put into the oven.














Have at these guys with Pam, or your preferred non-stick spray.


Have at it! {íf you don’t get them good, you’ll regret it when the cake is done baking}














Pour the batter in evenly to the cups.














Preheat your oven to 400 degrees.

Bake for 13-15 minutes.

They’ll be slightly browned on top, firm on the sides, and still soft in the center.

Not liquid, but just soft.














Let them sit for just a minute or two.

Then grab one with a towel.














Place an upside down plate on top…














Hold onto the plate and the cup and invert the cake.














This is where you’ll be cursing yourself for not using enough spray… {can’t say I didn’t warn you}














If you did use enough spray, the cake will just slide right out…

Ain’t she a beauty?














Add a little ice cream…or a lot…














Take a bite…and never look back.

These are so simple and irresistible to make.

Like I said…I made these 4 nights in a row! {and now I am working out 4 days in a row}

Print Recipe Pin Recipe Rate this Recipe
0 from 0 votes

White Chocolate Lemon Lava Cake

These White Chocolate Lemon Lava Cakes are an elegant and easy dessert that's ready in a flash!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 576 kcal
Author: Shawn


  • 4 ounces White Chocolate
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 3 whole eggs
  • 1 egg yolk
  • 6 tbsp flour
  • 1/2 tsp lemon zest


  • Preheat oven to 400 degrees F.
  • Melt butter and chocolate in a microwave bowl for 1 min. 20 seconds. Whisk together till completely melted. Add powdered sugar, whisk till combined. Add eggs and yolk, whisk till combined. Add flour and lemon zest, whisk till combined.
  • Spray 4 custard cups liberally with non stick spray. Pour evenly into cups.
  • Bake for 13-15 minutes until sides are firm and center is soft.
  • Invert onto a plate, and serve with ice cream and enjoy!


Calories: 576kcal | Carbohydrates: 56g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 239mg | Sodium: 278mg | Potassium: 139mg | Fiber: 1g | Sugar: 46g | Vitamin A: 952IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
Keywords: Lemon Lava Cake, White Chocolate Lava Cake
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
17 Responses
  1. Samantha @ Baked from a Box

    OMG. White chocolate molten lava cakes? Seriously? I MUST EAT. I loooooove white chocolate. Why do I not have any in my pantry right now?

    I might just have to go out tonight to get some tonight. It’s kind of an emergency, right?

  2. Anonymous

    My boyfriend's birthday is next week and he keeps talking about how much he loved Chili's white chocolate lava cakes so I wanted to surprise him. I've searched all over for the right recipe and I think this is it! I'm gonna try them out tonight to make sure I get it right but I really like this one because it's the easiest and you make it look so much fun, thanks a bunch!

  3. Anonymous

    I think you are my inspiration to life! What is life without food for it is the window to our soul! 🙂 I have a hidden crafty spirit in me and you have been just the inspiration I need to let her out! Cant wait to try these and those pumpkin and peanut butter chocolate rice krispie treats!

  4. Anonymous

    I have searched the internet for a recipe for these and I think you are the only one that has one!!! I must make these tonight–they look perfect and just what I was looking for! Teri

  5. Anonymous

    Just whipped these up in my Magic Bullet in a few minutes. Super easy that way, very smooth batter. Baking them right now.

  6. shanita

    Just found your blog,I love it and I can't wait to try this. I am going to try today for the better halfs bday. He loves lemon and chocolate, its a win win. I will let you know how it goes.

  7. Shawn

    Erin, I'm sorry it didn't work for you, it comes out perfectly for me everytime! The cake is suppose to be liquid in the center (hence the lava) but soft on the top of the cake when you pull it out. If it is too liquid at first I would cook for an additional minute or two. Then carefully invert onto a plate. Hope that helps! Thanks for your comments!

  8. Erin

    I tried making this recipe today and found that the recommended 13-15 minute baking time leaves the middle of the cake completely liquid, not soft as you had mentioned. Cooking it a few minutes longer turns it into a dense, eggy mass with the texture of a kitchen sponge. I followed the recipe exactly as written, so I'm not sure what went wrong. Thankfully, I only made one this way as a "tester".

    I discovered that cooking the cakes at 400 degrees F for 23 minutes, removing the custard cups from the water bath, and placing them on a cookie sheet for 5 minutes yielded a much more manageable cake.

    I really wanted these to have turned out, as I was making them for my husband's birthday dinner. Next time I try to make white chocolate lava cakes, I will stick to my tried and true recipe for milk/dark chocolate cakes and substitute in white. Sorry to be so blunt, but I wasn't impressed by this recipe.

  9. youmadethatblog

    Me again I just wanted to let you know I nominated you for a blog award since your blog is great. Check my blog for more.


  10. MaryMoh

    Love this….yum. I love lemon desserts. I would love to try this. Thanks very much for sharing. MaryMoh at http://www.keeplearningkeepsmiling.com

  11. Ava

    awesome! I don't have little custard cups like that. I will look next time i go to thrift store. any ideas on anything else to use…because I might not wait long enough to buy those cups lol


Leave a Reply

Recipe Rating

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories