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    You are in: Home / Recipes / Lemon Molten Cakes With Raspberries Recipe
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    Lemon Molten Cakes With Raspberries

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    15 mins

    16 mins

    Pinay0618's Note:

    Recipe is from Land O Lakes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cakes

    Topping

    Directions:

    1. 1
      Heat oven to 425°F Grease 8 (6-ounce) custard cups. Place onto ungreased 15x10x1-inch jelly-roll pan; set aside.
    2. 2
      Place butter and baking bar in large microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth (60 to 90 seconds).
    3. 3
      Stir in flour and powdered sugar; mix well. Add eggs, egg yolks, lemon curd and lemon zest; beat with wooden spoon or wire whisk until blended. Pour evenly into prepared custard cups.
    4. 4
      Bake for 14 to 16 minutes or until edges are golden brown and center is puffy and just beginning to set. Let stand 10 minutes. Run tip of knife around edge of custard cup to loosen. Invert onto individual dessert plates. Shake to loosen. Sprinkle tops with powdered sugar. Serve with whipped cream. Garnish with fresh raspberries and mint sprigs, if desired.
    5. 5
      This is a great make-ahead dessert recipe. Batter can be refrigerated up to 24 hours before baking. Bake them when you are finishing dinner and they will be ready when you want to serve dessert.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Molten Cakes With Raspberries

    Serving Size: 1 (95 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 317.7
     
    Calories from Fat 185
    58%
    Total Fat 20.6 g
    31%
    Saturated Fat 11.5 g
    57%
    Cholesterol 209.4 mg
    69%
    Sodium 153.7 mg
    6%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 1.3 g
    5%
    Sugars 17.5 g
    70%
    Protein 6.5 g
    13%

    The following items or measurements are not included:

    lemon curd

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