Warm Lemon- Lavender Cakes
  • 4 tablespoons unsalted butter
  • 2teaspoons fresh lemon zest
  • 1 teaspoon ground dried lavender
  • 1⁄2 cup honey
  • 3cups reduced-fat (2 percent) milk
  • 3 large eggs, beaten
  • 3⁄4 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1⁄4 cup oat bran
  • 2teaspoons baking powder
  • 1 teaspoon salt
  • 1 lemon
  • 1⁄4 cup fresh lemon juice
  • 1⁄2 cup fresh orange juice (1 orange)
  • 1 cup natural cane sugar
  • 1 teaspoon dried rosemary leaves
  • 1⁄2 cup thinly sliced fresh or dried cranberries
  • 1/3 cup half-and-half
  • 4ounces white chocolate, broken into small pieces
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
Recipe Notes
Nutrition Facts
Warm Lemon- Lavender Cakes
Amount Per Serving
Calories 331 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 76mg 25%
Sodium 362mg 15%
Total Carbohydrates 59g 20%
Dietary Fiber 2g 8%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.


Per Serving: 331 cal, 8g fat (3g mono, 1g poly, 5g sat), 76mg chol, 7g protein, 59g carb, 2g fiber, 362mg sodium