• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Cakes & Cupcakes

    Lemon-Lavender Pound Cakelets, and Goats!

    Published Mar 22, 2010

    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
    Cook Time: 45 minutes
    Total: 1 hour 15 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

    You might also like...

    « Curried Quinoa with Spring Veggies and Yogurt
    Tangerine-Glazed Poppy Seed Brunch Cake »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    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 →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    Heirloom tomatoes are getting good in California r Heirloom tomatoes are getting good in California right now and I’m looking forward to making this rustic tomato tart ASAP. 🍅

Flaky gluten-free pie crust melds with a cheesy base and ripe roasted tomato slices. Bring this beauty to a potluck or enjoy slices with a glass of bubbly for an appetizer or a light meal. ✨

https://bojongourmet.com/rustic-heirloom-tomato-tart-gluten-free/
    Paleo Vegan Berry Peach Cobbler 🫐🍑 This rus Paleo Vegan Berry Peach Cobbler 🫐🍑

This rustic summer fruit dessert combines berries and peaches with floofy #glutenfree biscuits. Swapping in finely ground @go_raw organic sprouted pumpkin seeds in place of almond flour makes this nut-free as well. Pumpkin seeds give the biscuits a lovely green hue and loads of buttery flavor. Don’t forget the ice cream! 

Fruit:
1 ¼ pounds peaches or nectarines, in thick wedges (4 cups)
4 ounces (1 cup) blueberries
3 tablespoons (30 g) maple syrup
2 teaspoons tapioca flour
pinch fine sea salt

Biscuits:
½ cup (75 g) cassava or GF AP flour
½ cup (70 g) @go_raw sprouted pumpkin seeds, finely ground
3 tablespoons (30 g) maple sugar or coconut sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons (56 g) cold, unsalted butter or vegan butter in ¼-inch dice
¼ cup (60 g) coconut yogurt
¼ cup (60 g) plant milk 
1 teaspoon vanilla extract

for finishing:
2 teaspoons maple or coconut sugar
¼ teaspoon cardamom or cinnamon
1 tablespoon plant milk
plant-based vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 400ºF.

In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (7x10” oval or 9” pie plate) and bake until the fruit is warm and juicy, 15-20 minutes.

Whisk together the cassava and pumpkin seed flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingers until the butter is somewhat worked in with some pea-sized bits remaining.

In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.

Place the yogurt, milk, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined. Scoop small lumps of dough over the fruit. Brush with the milk and sprinkle with the sugar. Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Serve warm.
    Strawberry shortcake dreams all summer long 🍓 Strawberry shortcake dreams all summer long 🍓

These GF shortcake biscuits are tender and buttery thanks to a blend of gluten-free flours (almond, oat, and rice) plus butter and cream. I’ve included dairy-free and vegan options too! 

✨Tip: if you don’t have any whipped cream on hand, use thick coconut yogurt for a tasty dairy free option like I did here. 

Bojon appétit my loves! 

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

#recipereel #gfbaking #strawberryseason
    Moar #zucchini love: chocolate tahini zucchini bre Moar #zucchini love: chocolate tahini zucchini bread ✨

This floofy loaf is paleo, vegan, and nut-free and it’s super simple to whip up with just a bowl and a whisk. Great for packing on picnics and in lunchboxes, or nomming with coffee in the afternoon ✨

https://bojongourmet.com/vegan-paleo-zucchini-bread-tahini-chocolate/

#zucchinibread #tahini #chocolove #paleobaking #paleodessert #bestofvegan #glutenfreevegan #allergyfriendly
    Next up for #zucchini season: GF zucchini fritters Next up for #zucchini season: GF zucchini fritters! Made with chickpea flour and spices for a falafel vibe🧆🥙

I love serving this up with herb yogurt sauce, chopped cucumber, tomato, and a drizzle of lemon. These are easy to make and they use up SO MUCH zucchini!

https://bojongourmet.com/gluten-free-zucchini-fritters/

#zucchinifritters #zucchinirecipes #f52farmstand
    Just got back from a dreamy trip in Northern Calif Just got back from a dreamy trip in Northern California! We stayed in a cabin off the grid right next to a river. Swam in bracing cold clear water every day and ate lots of yummy things! 

My cousin Joelle came to visit and brought loads of fresh zucchini from her garden. Now I’m dreaming of this gluten-free chocolate zucchini cake with Matcha cream cheese frosting from my book that I shared on my blog a few years back. 

Swipe to see how it’s made!

https://bojongourmet.com/gluten-free-chocolate-zucchini-cake/

#zucchinirecipes #zucchinicake #chocolatecake #glutenfreebaking #matcharecipes #alternativebakerbook

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack