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    Home / Desserts / Cakes & Cupcakes

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    Lemon-Lavender Pound Cakelets, and Goats!

    By Alanna Taylor-Tobin on Mar 22, 2010 (updated Jan 20, 2020) / 2 Comments

    Jump to Recipe Print Recipe

    close up of a cakelet
    Happy spring! It has been a long, dark, wet winter and, much as I love hearing the pitter-pat of raindrops outside while curled up on the couch, a batch of chocolate-chip oatmeal cookies in the oven, I am not sorry to see winter go. Here in SF, the weather has been cooperating beautifully, gifting us with day after day of sunny, warm weather. I look at the clock every evening at 7:30 and hollar ecstatically, 'It's not dark yet!"

    lavender in a jar
    The time change benefits me (and you!) in another way: there is more daylight during which to take food photos! Before I started this blog, I never gave that much thought, but I don't know how bloggers who have day jobs/live in Sweden do it. Luckily, I don't have either of those problems (though if it came down to it, I'd rather be trapped in the land of vodka, potatoes and ABBA than a nine-to-fiver), but I'm enjoying that extra hour or two of flexibility all the same.

    Speaking of challenging photography sessions, have you ever attempted a photo shoot of goats? A 'goato-shoot,' if you will? My hunch is probably not. But if you had, you might know that getting a shot of a goat not eating something (grass/clothing/my hair) proves a formidable task.

    wide shot of a goatThe lovely Loretta, mid-munch

    Jay and I had the pleasure of meeting a quartet of goats last weekend when my voice teacher's fabulous human quartet played a house concert in Montclair. The hosts, Frankie and Jeannie, are the happy keepers of four goats, a flock of chickens, two hives of bees, a mama turkey and her 8 chicks. The goats, Yo-yo, Riley, Loretta and Luna, were not only pretty as could be (for goats), but also very sweet and personable (goatable?). During rare periods of respite from nibbling on grass/clothes/my hair, they gave us many a loving nuzzle, head-butt, and even a few bashful kisses.

    close up of a goatRiley, a La Mancha goat

    Frankie and Jeannie make the most delicious cheese from the milk. We had the gustatory pleasure of sampling a fresh cheese, with the delicate flavor and texture of a sheep's milk ricotta, that had been blended with dill, and a creamy, tender feta, packed in fragrant olive oil.

    goat looking at cameraYo-yo enjoying some good lovin'

    Cheese made from fresh, unpasturized goat's milk doesn't have the funky, 'goaty' flavor of commercial goat cheese. Sadly, in most states in the U.S. including this here one, it is illegal to sell unpasturized goat's milk products, so unless you personally know a cheesemaker, you may not get the pleasure of experiencing this first hand. All the more reason to participate in one of Frank and Jean's cheesemaking workshops! See below for their contact info.

    turkeys by a fenceTurkey chicks! Cuter than the grown-ups...

    turkey in a pen...like their mama (sorry, mom)

    Anyway, the houseconcert included a potluck, so I whipped up some springy cakelets, really a vehicle for the mascarpone cream I had leftover from the wedding cake. I used a buttermilk poundcake recipe from an old Fine Cooking magazine, and whipped the butter with some ground lavender buds and lemon zest. I piped lemon-lavender curd into the centers, and topped the cakes with the mascarpone cream, and added a few buds and strands of zest for garnish.

    bowl of curd
    These cakes make a pretty, sweet way to usher in spring, with the flavors of flowers and sunny Meyer lemons. They make a nice addition to an outdoor potluck or brunch, or perhaps a Mother's day bash. You could also bake this batter in a 9x5" loaf pan or an 8" round cake pan, and serve slices with dollops of the cream and some macerated strawberries, with or without the curd.

    filling for cupcake
    If you're interested in backyard chicken workshops or cheesemaking workshops, you can contact Frankie at [email protected] They also offer design and layout consultation for those interested in building their own goat homes, and advice on various breeds of milk goats.

    cakelet cut in half
    I am personally looking forward to getting more goat time this spring, learning the ins and outs of cheesemaking, and delving further into the wonderful world of goat's milk. In any case, I hope you're enjoying the beginning of spring, with or without goat kisses.

    goat eating grass

    For more lavender recipes:

    • Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits
    • Lavender Kumquat Shrub
    • Chia Pudding Breakfast Bowls with Kumquats, Berries & Lavender Honey {gluten-free, dairy-free}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this lemon-lavender pound cakelet recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Lemon-Lavender Pound Cakelets, with Lemon-Lavender Curd and Mascarpone Cream

    Print Recipe Pin Recipe
    These cupcakes are perfect for Spring!
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Total: 1 hour hour 15 minutes minutes
    Servings: 12 cupcakes.

    Ingredients

    For the cakes:

    • 1 cup sugar
    • 1 1/2 teaspoons dried lavender buds
    • 4 ounces unsalted butter, softened (1 stick)
    • zest of two lemons (preferably Meyers)
    • 2 eggs, at room temperature
    • 1 1/2 cups all purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup buttermilk

    Lemon-Lavender Curd:

    • zest of one lemon
    • 1/3 cup lemon juice (preferably Meyer)
    • 1 1/2 teaspoons lavender buds
    • 1/3 cup sugar
    • 1 egg
    • 2 egg yolks
    • 2 ounces unsalted butter, in 1" pieces (1/2 a stick)
    • 1 tablespoon heavy cream or half and half
    • pinch salt

    Mascarpone Cream:

    • 1/2 cup mascarpone (4 ounces)
    • 3/4 cup heavy cream (6 ounces)
    • 1 tablespoon sugar, or to taste
    • 1/2 teaspoon vanilla extract

    Instructions

    For the cakes:

    • Position a rack in the center of the oven and preheat to 350º. Line 12 standard muffin cups with paper liners.
    • Grind the lavender buds with a tablespoon of the sugar in a coffee grinder. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, ground lavender, butter and lemon zest. Beat on medium speed until fluffy and lightened in color, 3-4 minutes, scraping down the bowl occasionally. Add the eggs one at a time, beating until combined, scraping as needed.
    • In a medium bowl, sift together the dry ingredients. With the mixer on low, add half the dries, mix until combined. Add the buttermilk, mix to combine, and then add the rest of the dries. Give the batter a final fold with a rubber spatula to make sure it is thoroughly mixed, then divide the batter among the 12 muffin cups. (A spring-loaded ice cream scoop works well for this.)
    • Bake the cupcakes, rotating once halfway through the baking time, for 20 - 25 minutes. The tops should spring back when pressed lightly with a finger, and a tester should come out clean. Let the cakes cool for 10 minutes, then remove to a rack to cool completely.

    Lemon-Lavender Curd:

    • In a small saucepan, heat the zest, juice and buds to just below a simmer. Cover and let steep for 10 or 20 minutes.
    • In a medium bowl, whisk together the sugar, egg and yolks to combine. Bring the lemon juice mixture back to a bare simmer, and, whisking constantly, slowly pour into the egg mixture to temper. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a heatproof rubber spatula, scraping the sides, bottom, and corners of the pot. Cook until thickened to the consistency of gravy, or 170º F, about 5 minutes. Remove from the heat, and immediately whisk in the cold butter, cream and salt until combined. Strain through a fine mesh seive and into a small bowl, lay a piece of plastic wrap on the surface of the curd, and chill in the refrigerator until needed. The curd will keep in the fridge for up to two weeks.

    Mascarpone Cream:

    • Whip the mascarpone and cream together until they hold soft peaks. Sprinkle in the sugar and vanilla, and continue whipping until they hold firm peaks. Store in the fridge until needed, up to three days.

    To assemble the cakes:

    • Use a chopstick to poke a hole in the center of the cakes, moving the end of the stick around to create a space for the curd. Spoon half of the curd into a piping bag fitted with a small, plain tip (or use the corner of a plastic baggie, snipping the corner when the bag is filled). Plunge the tip into the hole, and squeeze to fill. It's ok if some curd oozes up and out the top of the cake. Fill the rest of the cakes. (Alternatively, you can cut a cone-shaped section out of the top of the cake, then slice off the pointy end of the cone to make a disc. Eat the pointy scrap. Spoon some curd into the slot in the cake, then top with the cake coin to close the hole.)
    • Dollop the mascarpone cream on top of the cakes, and use a butter knife or offset spatula to smooth. Top with a few lavender buds and a bit of lemon zest.

    Notes

    Lemon-Lavender Pound Cakelets
    Be sure to use organic, culinary lavendar for these cakes, rather than the pesticide-laden stuff used for potpourri and cosmetics. The cakes are best assembled just before serving, so that the cake part can be room temperature and soft, but the curd and cream cold. Extra cakes can be stored in the fridge for up to a day or two.
    Lemon-Lavender Curd
    This recipe makes about 1 cup of curd, which is twice what you will need to fill the cakes. Extra curd can be enjoyed on toast, with scones or muffins, or stirred into plain yogurt, possibly topped with strawberries.
    Mascarpone Cream
    Since I made these cakes with cream leftover from another cake, I'm not positive about the amounts. This should work just fine, though. You can use a stand mixer, or a large bowl and a whisk if you're feeling butch. If you overwhip and the cream begins to clump up and seize in the direction of butter, not all is lost: gently fold in a few tablespoons of unwhipped heavy cream with a rubber spatula to loosen the mixture.
    Nutritional values are based on one serving.

    Nutrition

    Calories: 380kcalCarbohydrates: 37gProtein: 4gFat: 24gSaturated Fat: 14gCholesterol: 139mgSodium: 136mgPotassium: 95mgSugar: 24gVitamin A: 845IUVitamin C: 4.8mgCalcium: 68mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Lemon-Lavender Pound Cakelets, with Lemon-Lavender Curd and Mascarpone Cream

    Makes 1 dozen cupcakes

    Be sure to use organic, culinary lavendar for these cakes, rather than the pesticide-laden stuff used for potpourri and cosmetics. The cakes are best assembled just before serving, so that the cake part can be room temperature and soft, but the curd and cream cold. Extra cakes can be stored in the fridge for up to a day or two.

    For the cakes:

    1 cup sugar
    1 1/2 teaspoons dried lavender buds
    4 ounces (1 stick) unsalted butter, softened
    zest of two lemons (preferably Meyers)
    2 eggs, at room temperature
    1 1/2 cups all purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 cup buttermilk

    Position a rack in the center of the oven and preheat to 350º. Line 12 standard muffin cups with paper liners.

    Grind the lavender buds with a tablespoon of the sugar in a coffee grinder. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, ground lavender, butter and lemon zest. Beat on medium speed until fluffy and lightened in color, 3-4 minutes, scraping down the bowl occasionally. Add the eggs one at a time, beating until combined, scraping as needed.

    In a medium bowl, sift together the dry ingredients. With the mixer on low, add half the dries, mix until combined. Add the buttermilk, mix to combine, and then add the rest of the dries. Give the batter a final fold with a rubber spatula to make sure it is thoroughly mixed, then divide the batter among the 12 muffin cups. (A spring-loaded ice cream scoop works well for this.)

    Bake the cupcakes, rotating once halfway through the baking time, for 20 - 25 minutes. The tops should spring back when pressed lightly with a finger, and a tester should come out clean. Let the cakes cool for 10 minutes, then remove to a rack to cool completely.

    Lemon-Lavender Curd

    This recipe makes about 1 cup of curd, which is twice what you will need to fill the cakes. Extra curd can be enjoyed on toast, with scones or muffins, or stirred into plain yogurt, possibly topped with strawberries.

    zest of one lemon
    1/3 cup lemon juice (preferably Meyer)
    1 1/2 teaspoons lavender buds
    1/3 cup sugar
    1 egg
    2 egg yolks
    2 ounces (1/2 a stick) unsalted butter, in 1" pieces
    1 tablespoon heavy cream or half and half
    pinch salt

    In a small saucepan, heat the zest, juice and buds to just below a simmer. Cover and let steep for 10 or 20 minutes.

    In a medium bowl, whisk together the sugar, egg and yolks to combine. Bring the lemon juice mixture back to a bare simmer, and, whisking constantly, slowly pour into the egg mixture to temper. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a heatproof rubber spatula, scraping the sides, bottom, and corners of the pot. Cook until thickened to the consistency of gravy, or 170º F, about 5 minutes. Remove from the heat, and immediately whisk in the cold butter, cream and salt until combined. Strain through a fine mesh seive and into a small bowl, lay a piece of plastic wrap on the surface of the curd, and chill in the refrigerator until needed. The curd will keep in the fridge for up to two weeks.

    Mascarpone Cream

    Since I made these cakes with cream leftover from another cake, I'm not positive about the amounts. This should work just fine, though. You can use a stand mixer, or a large bowl and a whisk if you're feeling butch. If you overwhip and the cream begins to clump up and seize in the direction of butter, not all is lost: gently fold in a few tablespoons of unwhipped heavy cream with a rubber spatula to loosen the mixture.

    Mascarpone cream will keep its shape for 2 or 3 days in the fridge.

    1/2 cup (4 ounces) mascarpone
    3/4 cup (6 ounces) heavy cream
    1 tablespoon sugar, or to taste
    1/2 teaspoon vanilla extract

    Whip the mascarpone and cream together until they hold soft peaks. Sprinkle in the sugar and vanilla, and continue whipping until they hold firm peaks. Store in the fridge until needed, up to three days.

    To assemble the cakes:

    Use a chopstick to poke a hole in the center of the cakes, moving the end of the stick around to create a space for the curd. Spoon half of the curd into a piping bag fitted with a small, plain tip (or use the corner of a plastic baggie, snipping the corner when the bag is filled). Plunge the tip into the hole, and squeeze to fill. It's ok if some curd oozes up and out the top of the cake. Fill the rest of the cakes. (Alternatively, you can cut a cone-shaped section out of the top of the cake, then slice off the pointy end of the cone to make a disc. Eat the pointy scrap. Spoon some curd into the slot in the cake, then top with the cake coin to close the hole.)

    Dollop the mascarpone cream on top of the cakes, and use a butter knife or offset spatula to smooth. Top with a few lavender buds and a bit of lemon zest.

    cuocake with bite taken pout

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Rosmarina says

      March 29, 2010 at 10:01 pm

      I love these wonderful flower treats. I have some new organic lemon from the sicilian garden of my uncle. :) ...and I love lavender flowers: http://rosmarina90.blogspot.com/2009/05/biscotti-olio-doliva-miele-darancio-e.html
      http://rosmarina90.blogspot.com/2009/05/le-mie-paste-di-mandorla-fiori-darancio.html

      Reply
    2. alanna says

      April 01, 2010 at 12:50 am

      Mm, those both sound amazing! You go, girl.

      Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    Gluten-Free #treslechescake (DF option) Last week Gluten-Free #treslechescake (DF option)

Last week I shared my favorite gluten-free sponge cake recipe, and here's another fun way to use it. Add an extra egg white to the batter and soak the cake with sweet milks (or coconut milks) for a gluten-free (and optionally dairy-free) riff on the beloved Latin-American sweet. 

I developed the gluteny version of this recipe during my years as a pastry chef at a Latin-American restaurant here in SF. I would bake the cake in a large hotel pan, cut out rounds to make individual cakes for plating, and promptly devour all the cake scraps. 

While I don't recommend having cake for lunch, I do recommend whipping up a tres leches cake for your next gathering. They're brilliant for parties because they can be made a day or two ahead and refrigerated until ready to serve. 

Top slices with whipped cream (or whipped coconut cream) and fresh berries or, more traditionally, a layer of cinnamon sifted over the top. Creamy, comforting deliciousness. 

The last shot is the coconut flour tres leches cake from #alternativebakerbook topped with lime-kissed mango. So fresh!

https://bojongourmet.com/gluten-free-tres-leches-cake-dairy-free/

#glutenfreebaking #glutenfreecake #glutenfreetresleches
    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    If you liked the gluten-free scones that I shared If you liked the gluten-free scones that I shared recently, you're going to love these gluten-free strawberry #shortcakes! 🍓

Tender almond flour biscuits (adapted from the scone recipe) are smothered with billows of whipped cream (shown here with culinayogurt for an easy DF option) and juicy strawberries. They're buttery, creamy, bright-tasting, and not too sweet.

Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe

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