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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 Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Bread
Cuisine:
American
Servings:
16
corncakes
Calories:
272
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
Adapted from Love, Bake, Nourish by Amber Rose © 2014 Kyle Books
Nutrition
Calories:
272
kcal
|
Carbohydrates:
19
g
|
Protein:
5
g
|
Fat:
20
g
|
Saturated Fat:
8
g
|
Cholesterol:
61
mg
|
Sodium:
13
mg
|
Potassium:
51
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
400
IU
|
Vitamin C:
0.9
mg
|
Calcium:
48
mg
|
Iron:
1
mg