Lemon Molten Cake with Raspberries Recipe

Name: Lemon Molten Cake with Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 whole Land O Lakes Eggs; 4 Land O Lakes Eggs (yolks only); 3/4 cup purchased lemon curd; 2 teaspoons freshly grated lemon zest; 1 tablespoon powdered sugar; Land O Lakes Heavy Whipping Cream, sweetened, whipped; 1 cup fresh raspberries; Mint sprigs, if desired

Servings: persons

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 whole Land O Lakes Eggs
4 Land O Lakes Eggs (yolks only)
3/4 cup purchased lemon curd
2 teaspoons freshly grated lemon zest
1 tablespoon powdered sugar
Land O Lakes Heavy Whipping Cream, sweetened, whipped
1 cup fresh raspberries
Mint sprigs, if desired

1
Heat oven to 425F.
2
Grease 8 (6-ounce) custard cups.
3
Place onto ungreased 15x10x1-inch baking pan; set aside.
4
Place butter and baking bar in bowl.
5
Microwave 1 minute; stir.
6
Continue microwaving, stirring every 15 seconds, 60-90 seconds or until melted and smooth.
7
Stir in flour and powdered sugar; mix well.
8
Add eggs, egg yolks, lemon curd and lemon zest; beat with wooden spoon or whisk until blended.
9
Pour evenly into prepared custard cups.
10
Bake 14-16 minutes or until edges are golden brown and center is puffy and just beginning to set.
11
Let stand 10 minutes.
12
Run tip of knife around edge of custard cup to loosen.
13
Invert onto individual dessert plates.
14
Shake to loosen.
15
Sprinkle tops with powdered sugar.
16
Serve with whipped cream.
17
Garnish with fresh raspberries and mint sprigs, if desired.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Lemon Molten Cake with Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Molten Cake with Raspberries

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