Recipe: Lemon Lava Cake

This Hot Lemon Lava Cake at Sweet Tomatoes and Souplantation was part of their annual “Lemon Month” menu, typically served in April. If you were a fan of all their lemon dishes, also check out the recipe for Tangy Lemon Muffins and Lemon Cream Hot Pasta.

Lava cakes were only served at dinner time. The flavors rotated but favorites included chocolate, red velvet, carrot and cream cheese, and of course this lemon recipe.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2010.

Makes 12 to 16 servings.



  • 2 (3.4-ounce) boxes Jell-O brand instant lemon pudding mix
  • 4 cups whole milk


  • 11 tablespoons butter
  • 3/4 cup white 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


  • 1 1/4 cups powdered sugar
  • 3 tablespoons butter
  • 3 tablespoons fresh lemon juice
  • Powdered sugar, for dusting


  • For the filling: Combine ingredients in a large bowl and whisk to combine. Allow time to set up per package directions.
  • For the batter: In the bowl of an electric mixer, cream butter and sugar until smooth. Sift together the flour, baking powder and salt and add to mixer. Mix until combined. Whisk together the milk, eggs, lemon zest and lemon extract. Add to mixer and mix until thoroughly combined.
  • For the glaze: In another bowl, combine all ingredients with an electric mixer and mix until smooth.
  • Cake assembly and baking: Preheat oven to 325 degrees. Generously grease a 9-by-13-inch baking pan.
  • 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 30 minutes or until cake is baked and set.
  • While cake is hot, spread on the lemon glaze. Sift on a light coating of powdered sugar and serve.

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