Lemon Lava Cakes
In the mood for a proper lemony treat? Our gooey-in-the-middle puddings have you covered! With a zesty, light sponge and an irresistibly tangy lemon curd centre, it's hard to believe they're slimming friendly. Grab a spoon and tuck in!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Taking inspiration from our irresistible Chocolate and Biscoff Lava Cakes, we’ve created a zesty version of our favourite gooey-in-the-middle sweet treat! The best part about tucking into these heavenly little puds is their satisfying citrus centre – so soft and delicious!
Ready in just 20 minutes with hardly any washing up for after, they’re ideal when you’re in the mood for a sweet yet tangy treat, for very little effort. Fluffy, oozy and delightfully tart, our melty lemon puds are the perfect way to finish off dinner time!
Add a glug of our slimming-friendly Custard or a swirl of reduced-fat aerosol cream for an extra-special dessert treat (they’ll complement the rich, lemony flavours so well!).
In a hurry? You can also make these delightful desserts in the microwave. Find the microwave method here.
What diets are these Lemon Lava Cakes suitable for?
This Lemon Lava Cakes recipe is suitable for vegetarian diets.
It can be made gluten free as long as you swap out the following ingredients for gluten-free versions;
- Self-raising flour
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Lemon Lava Cakes?
All of the ingredients needed to make these Lemon Lava Cakes should be easy to find in your usual supermarket. There are a couple of bits of equipment that will make this recipe easier:
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Preheat the oven to 160°C and grease 4 ramekin dishes (125ml) with a little extra reduced-fat spread.
Place the self-raising flour, spread, sweetener, eggs, lemon flavouring and lemon juice into a mixing bowl. Beat together for 1-2 minutes using an electric whisk or wooden spoon, until smooth and creamy.
Divide the mixture between the ramekin dishes. Drop a teaspoonful of lemon curd into the centre of each.
Set the dishes on a baking tray and place in the preheated oven for 8-10 minutes, until risen and spongy – they should still be runny in the centre.
Remove from the oven and sprinkle with the lemon zest and a little icing sugar if you like. Serve alone, or with a swirl of reduced fat aerosol cream or a little custard.
What could I serve with these Lemon Lava Cakes?
These Lemon Lava Cakes are the perfect end to any meal. Enjoy them after a slimming-friendly dinner, including any of the following dishes:
How do you know when Lemon Lava Cakes are cooked?
You should cook these Lemon Lava Cakes for 8-10 minutes until the cakes have risen but are still gooey in the middle. Take care not to overcook them and remove them from the oven while the centres are still oozy. Allow them to stand for 5 minutes before serving.
How long can you keep Lemon Lava Cakes in the fridge?
You can keep these Lemon Lava Cakes in the fridge for up to 2 days. Store them covered, in an airtight container and reheat following the instructions below before serving.
Can I freeze Lemon Lava Cakes?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Lemon Lava Cakes?
From chilled: Place in a microwave-safe container with. a loosely fitting lid and heat until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Lemon Lava Cakes
These zesty, light puddings come with a tangy lemon curd centre that's so good, it's hard to believe they're slimming friendly!
- KCals 157
- Carbs 24G
- Preheat the oven to 160°C and grease 4 ramekin dishes (125ml) with a little extra reduced-fat spread.
- Place the self-raising flour, spread, sweetener, eggs, lemon flavouring and lemon juice into a mixing bowl. Beat together for 1-2 minutes using an electric whisk or wooden spoon, until smooth and creamy.
- Divide the mixture between the ramekin dishes. Drop a teaspoonful of lemon curd into the centre of each.
- Set the dishes on a baking tray and place in the preheated oven for 8-10 minutes, until risen and spongy – they should still be runny in the centre.
- Remove from the oven and sprinkle with the lemon zest and a little icing sugar if you like. Serve alone, or with a swirl of reduced fat aerosol cream or a little custard.
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