Ingredients

The following ingredients have 72 Servings
  • 8 ounces white chocolate
  • 8 tablespoons unsalted butter
  • 1 1/2 cups powdered sugar (sifted)
  • 3 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • zest of 2 lemons
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt

Instruction

  • Preheat oven to 425 degrees F and butter the cavities of a 6 cavity jumbo muffin tin.*
  • In a large microwave safe bowl, melt white chocolate and butter together. It should only take 60 seconds in the microwave.
  • Once melted, whisk in sugar, eggs, yolks, vanilla, lemon, and lemon zest until the ingredients are fully combined.
  • Using a spatula, gently stir in flour and salt. Don't overmix.
  • Pour the batter into the prepared muffin tin.
  • Bake for 15-17 minutes (mine were perfect at 15).
  • Let cool in pan for 5 minutes.
  • Run a knife along the sides of the cakes.
  • Place a baking sheet on top of the muffin pan and flip them. The cakes should pop out.
  • Top with more powdered sugar, whipped cream, fruit, ice cream, etc and serve immediately!