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    Home / Desserts / Cakes & Cupcakes
    5 from 1 review

    Lemon-Lavender Pound Cakelets, and Goats!

    By Alanna Taylor-Tobin on Mar 22, 2010 (updated Apr 22, 2025) / 2 Comments Jump to 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 mascarpone cream. 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 homemade lemon 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

    *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.*

    5 from 1 review

    Lemon Curd-Filled Cupcakes with Whipped Mascarpone

    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
    • ½ recipe homemade lemon curd
    • 1 recipe whipped mascarpone
    Prevent your screen from going dark

    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.

    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.
    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!

     

    cuocake with bite taken pout

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    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.

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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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    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 and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

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    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

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    Sunday forecast: 100% chance of pancakes! 🥞☀️

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They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
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🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

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    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

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    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

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