Recipe(tried): Meyer Lemon Molten Cakes, Souplantation White Chocolate Lemon Lava Cake and Hot Lemon Lava Cake

You're welcome! These recipes I thought I'd toss in, in case the bundt cakes posted don't live up to the taste memory! These are made in the style of the omnipresent molten chocolate cake.

MEYER LEMON MOLTEN CAKES

8 tablespoons butter, unsalted
4 ounces white chocolate
2/3 cup flour
1/2 cup confectioners' sugar
Pinch of salt
4 extra large eggs, lightly beaten
4 extra large egg yolks, lightly beaten
3/4 cup Meyer lemon curd
2 teaspoons freshly grated Meyer lemon zest
1/2 teaspoon pure vanilla extract
optional: 1/2 teaspoon addition lemon extract, oil, or powder if desired

Preheat the oven to 425 degrees F. Very generously grease 8 (4 ounce) custard cups, ramekins or other small oven safe dishes (even teacups!), place all on a baking sheet, and set aside. Baker's joy spray is most effective.

Melt butter and white chocolate using a double boiler or microwave (if using a microwave, use 15-second increments, stirring well after each until completely smooth and homogenous).

Let chocolate mixture cool slightly, add in flour, sugar and salt, mix until just combined, then add the eggs, yolks, lemon curd, lemon zest, and vanilla and whisk until smooth. Do not overbeat. For extra tartness, add in extra lemon ingredients along with other wet ingredients. Transfer to prepared cups, fill evenly.

Bake for 13-15 minutes. Cake is finished when edges are starting to turn golden and center is puffy and just beginning to set, but not fully. Transfer cups off the baking sheet to a wire rack, cool for 5 minutes. Loosen cakes by running a thin knife around the edge of the cake, and invert cakes onto serving plates, dust with confectioners' sugar and add any additional garnishes.

These are best baked and serving immediately. If you must make these in advance, bake for only 10 minutes, and reheat for 3-5 minutes before serving.

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Additionally, I'm adding the lemon lava cake from Souplantation, which is very similar in mouthfeel and taste to the tunnel of lemon cake, but not in form.

WHITE CHOCOLATE LEMON LAVA CAKE

4 ounces white chocolate
1/2 cup (1 stick) salted butter
1 cup powdered sugar
3 whole eggs
1 egg yolk
6 tablespoons all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon powder or lemon extract

Preheat oven to 400 degrees F. Generously grease four small custard cups or ramekins.

Melt butter and chocolate over a double boiler or in the microwave, whisk together till completely melted. Add powdered sugar, followed by eggs and yolk, whisk to combine. Add flour, lemon zest, and lemon powder or extract, and whisk until smooth. Pour batter evenly into cups, and place cups onto a baking sheet.

Bake for 13-15 minutes until sides are slightly firm, no longer. Cool for five minutes, invert and serve immediately.

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HOT LEMON LAVA CAKE
Makes 12 to 16 servings

FOR THE LEMON FILLING:
2 boxes (3.4-ounces each) Jell-O brand instant lemon pudding mix
4 cups whole milk

FOR THE LEMON CAKE BATTER:
11 tablespoons butter
3/4 cup white granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup eggs
2 tablespoons finely grated lemon zest
1 tablespoon lemon extract

FOR THE LEMON GLAZE:
1 1/4 cups powdered sugar
3 tablespoons butter
3 tablespoons fresh lemon juice
Powdered sugar, for dusting

Preheat oven to 325 degrees F. Generously grease a 9-by-13-inch baking pan.

Whisk filling ingredients to combine, set aside to set.

Using a mixer, cream butter and sugar until smooth and pale; set aside. Sift together flour, baking powder and salt, set aside.

In a separate bowl, whisk together milk, eggs, lemon zest, and lemon extract. Add sifted ingredients to the mixer, beat until just combined, then slowly add whisked ingredients and mix well.

Pour lemon filling in pan and spread to cover bottom. Gently fold cake batter into the filling, leaving some pockets of filling and batter.

Bake for about 25-35 minutes, until cake is set.

While cake bakes, prepare the glaze in another bowl, combining all ingredients until smooth.

While cake is hot, spread on the lemon glaze. Let cake cool, then sift on a light coating of powdered sugar right before serving.