Easy-to-Make Lemon Cake
Experience a burst of sunshine with our Easy-to-Make Lemon Cake! Each cake features a soft, fluffy exterior and a gooey lemon curd center, perfect for a delightful and zesty treat. These cakes are simple to make and sure to impress.
Ingredients:
- 1 ¼ cup GOOD GOOD Choco White (or 1 cup White Chocolate Chips + ½ cup butter)
- ⅔ cup all-purpose flour
- ½ cup +1 tbsp granulated sugar of choice
- ⅔ cup GOOD GOOD Lemon Curd
- 2 tbsp lemon zest
- 1 tsp pure vanilla extract
- 4 large eggs
- 4 large egg yolks
Directions:
- Preheat the oven to 425°F. Spray ramekins and set them on a baking sheet.
- In a medium-sized heat-safe bowl, microwave Choco White until smooth. If using white chocolate chips and butter: microwave the white baking chips and cubed butter in 30 second increments at 50% power until smooth.
- In the same bowl as white chocolate mixture, stir in the flour, sugar, GOOD GOOD Lemon Curd, lemon zest and vanilla extract. Stir just until combined, do not over mix.
- Add the eggs and egg yolks, stir until well combined.
- Divide the batter between the ramekins and fill the ramekins ⅔ full.
- Bake for 20-25 minutes. The tops should be browned and spring back when touched.
- Allow the cakes to rest for 5 minutes.
- Carefully run a knife tip around the ramekins’ sides. Place a plate on top of the ramekin and flip the ramekin over. Allow the dish to rest for just a minute and slowly remove the ramekin.
- Dust with powdered sugar if desired.
