Summer Jasmine Lemon Lava Cake Fresh, Light & Irresistible!

Summer Jasmine Lemon Lava Cake

When summer comes around, I always crave desserts that feel light, refreshing, and full of flavor. This Jasmine Lemon Lava Cake is one of those creations that instantly makes you feel like you’re tasting summer in every bite. 

The tangy brightness of lemon pairs perfectly with the soft, fluffy matcha sponge, while the jasmine-infused cream brings an elegant floral touch. 

To top it all off, the gooey lemon curd center melts in your mouth, giving you that lava effect that’s both indulgent and refreshing. This dessert may look fancy, but don’t worry—it’s totally doable at home. Let’s get started!

Summer Jasmine Lemon Lava Cake – A Refreshing Treat You’ll Love

This Summer Jasmine Lemon Lava Cake combines fluffy matcha sponge, silky jasmine-infused cream, and a tangy lemon curd lava center. Light, refreshing, and elegant — it’s the perfect dessert for summer gatherings!

Ingredients

Lemon Curd Filling

• 1 whole egg
• 2 egg yolks
• Zest of 2 lemons
• 70 g lemon juice
• 80 g sugar
• 40 g butter

Matcha Sponge Cake

• 50 g corn oil
• 8 g matcha powder
• 60 g milk
• 58 g cake flour (low-gluten flour)
• 5 egg yolks
• 5 egg whites
• 60 g sugar
• 5 g lemon juice

Jasmine Lemon Cream

• 300 g jasmine whipped cream
• Lemon curd (to taste)
• 30 g sugar

Directions

Step 1 – Make the Lemon Curd

1. In a small saucepan, whisk together the whole egg, yolks, sugar, lemon zest, and lemon juice.
2. Cook over low heat, stirring constantly until the mixture thickens.
3. Remove from heat, add butter, and stir until smooth.
4. Set aside to cool.

Step 2 – Prepare the Matcha Sponge

1. Mix corn oil, matcha powder, and milk until smooth.
2. Add in egg yolks and cake flour, whisk until combined.
3. In another bowl, beat egg whites with sugar and lemon juice until soft peaks form.
4. Gently fold the meringue into the yolk mixture to create a fluffy batter.
5. Pour into a lined mold and bake at 170°C (340°F) for 25–30 minutes. Let it cool completely.

Step 3 – Jasmine Lemon Cream

1. Whip the jasmine cream with sugar until light and fluffy.
2. Gently fold in some lemon curd for a zesty twist.

Step 4 – Assemble the Cake

1. Slice the matcha sponge into layers.
2. Spread jasmine lemon cream and add a spoonful of lemon curd in the middle for the lava effect.
3. Cover with more cream and finish with the top sponge layer.
4. Chill in the fridge before serving.

🍋 FAQ – Summer Jasmine Lemon Lava Cake

1. Can I prepare the lemon curd in advance?

Yes! You can make the lemon curd 2–3 days ahead and store it in an airtight container in the fridge until ready to use.

2. What if I don’t have jasmine whipped cream?

You can infuse regular whipping cream with jasmine tea by gently heating and steeping the tea, then chilling before whipping.

3. How do I keep the sponge cake fluffy?

Be careful not to deflate the egg whites when folding into the yolk mixture, and avoid overbaking the sponge to retain its airy texture.

4. Can I make this as mini cakes instead of one large cake?

Absolutely! Bake the sponge in cupcake molds, then fill each with jasmine cream and lemon curd for beautiful individual portions.

5. How long can I store the assembled cake?

The cake tastes best fresh but can be refrigerated for up to 2 days. Keep it covered to prevent the sponge from drying out.

This Jasmine Lemon Lava Cake is the ultimate summer dessert—it’s refreshing, floral, tangy, and sweet all at once. The combination of soft matcha cake, creamy jasmine, and gooey lemon curd is pure bliss. Whether you’re making it for a special occasion or just to treat yourself, one bite will instantly make you feel like summer is here. Trust me—you’ll want to make this again and again.