• 8 ounces  white chocolate
  • 8 tablespoons  unsalted butter
  • 1 1/2 cups  powdered sugar sifted
  • 3 large  eggs
  • 3 large  egg yolks
  • 1 teaspoon  vanilla extract
  • 2 tablespoons  lemon juice
  •  zest of 2 lemons
  • 1/2 cup  all purpose flour
  • 1/4 teaspoon  salt


Preheat oven to 425 degrees F and butter the cavities of a 6 cavity jumbo muffin tin.*

In a large microwave safe bowl, melt white chocolate and butter together. It should only take 60 seconds in the microwave.

Once melted, whisk in sugar, eggs, yolks, vanilla, lemon, and lemon zest until the ingredients are fully combined.

Using a spatula, gently stir in flour and salt. Don’t overmix.

Pour the batter into the prepared muffin tin.

Bake for 15-17 minutes (mine were perfect at 15).

Let cool in pan for 5 minutes.

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Run a knife along the sides of the cakes.

Place a baking sheet on top of the muffin pan and flip them. The cakes should pop out.

Top with more powdered sugar, whipped cream, fruit, ice cream, etc and serve immediately!

*I found that using butter instead of cooking spray helped prevent sticking, but you need to reeeeally butter the cavities to keep the cakes from sticking.

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