Preheat oven to 325 ̊. In a small saucepan, melt butter and bring to a gentle boil (do not burn); add lemon zest, lavender, and honey and whisk well. Remove from heat and let sit until cool, at least 5 minutes.
In a medium bowl, whisk together cooled lemon-butter mixture, milk, and beaten eggs. In a large bowl, whisk together cornmeal, flour, oat bran, baking powder, and salt. Form a well in dry ingredients and slowly whisk in wet ingredients until smooth. Butter ten 1⁄2-cup ramekins; fill each with batter. Place on a rimmed baking sheet and bake for about 25 minutes, or until cakes are set when shaken.
To make sauce: Cut lemon lengthwise into eight wedges. Remove seeds and peel. Slice lemon flesh crosswise into 1⁄4-inch triangular slices and combine in a medium saucepan with lemon juice, orange juice, sugar, and rosemary, plus a generous pinch of salt. Bring to a boil; then reduce heat and simmer for 3 minutes. Stir in cranberries and remove from heat. (Sauce can be stored in the fridge; warm before serving.)
If using white chocolate cream, in a small pan bring half-and-half to a gentle boil. Remove from heat and whisk in white chocolate until smooth.
To serve: Warm cakes gently in 250 ̊ oven (or microwave briefly). Run a knife around ramekins’ inside edges; remove cakes onto serving plates. Top with warm fruit sauce and drizzle with white chocolate cream, if using.
Warm Lemon- Lavender Cakes
Amount Per Serving
Calories 331Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 59g20%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.