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Lemon Honey Corncakes
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5 from 1 vote

Country Style Honey Lemon Corncakes

These honey lemon corncakes are a cross between honey cake, lemon cake, and corn muffins - with a gritty, crumbly texture and a touch of almond flour for extra earthiness.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bread
Cuisine: American
Servings: 16 corncakes
Calories: 272kcal
Author: Stefani


  • 1/4 teaspoon ground lavender optional (double if you love the flavor of lavender)
  • 1/2 cup superfine sugar
  • 1 cup unsalted butter room temperature
  • 2 1/3 cups almond flour
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup honey
  • 2/3 cup cornmeal
  • 1/2 teaspoon baking powder
  • pinch salt


  • Preheat oven to 325 F.
  • In a medium-sized mixing bowl, mix lavender and sugar together with a fork.
  • Mix in butter until fluffy and pale in color.
  • Mix in almond flour and vanilla until just combined.
  • Mix in eggs, one at a time.
  • Mix in remaining ingredients until just combined.
  • Fill cupcake liners 3/4 full.
  • Bake for 25 minutes or until a toothpick inserted into the middle of the corncakes comes out clean.


Adapted from Love, Bake, Nourish by Amber Rose © 2014 Kyle Books


Calories: 272kcal | Carbohydrates: 19g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 13mg | Potassium: 51mg | Fiber: 2g | Sugar: 11g | Vitamin A: 400IU | Vitamin C: 0.9mg | Calcium: 48mg | Iron: 1mg