Description
A delightful dessert that combines tangy lemon and floral jasmine for a refreshing treat perfect for summer.
Ingredients
Scale
- 4 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup jasmine syrup
Instructions
- Preheat the oven to 350°F (180°C) and grease four ramekins with butter, dusting lightly with flour.
- Cream the butter and sugar in a mixing bowl until pale and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Fold in the lemon zest and juice.
- Sift in the flour and salt, mixing just until combined.
- Fold in the jasmine syrup.
- Pour the batter into prepared ramekins, filling each 3/4 full.
- Bake for 12-14 minutes until the edges are set but centers are slightly jiggly.
- Cool for 1 minute, run a knife along the edges, invert onto plates, and serve immediately.
- Dust with powdered sugar and add fresh berries for garnish if desired.
Notes
Check baking times as ovens vary; cover with foil if tops brown too quickly. Serve warm for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: lava cake, summer dessert, lemon cake, jasmine, family recipe