Almond Cornbread Cake with Lemon Glaze

Almond Cornbread Cake

with Lemon Glaze

35 MIN
$9.99 9 Pieces
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. To make this delicious cake, you'll combine fluffy ricotta, brown sugar, lemon zest, and more with almond flour and cornbread mix, then finish it off with a bright lemon glaze.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    220 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Almond Cornbread Cake with Lemon Glaze
Title
  • 1 cup Almond Flour
  • ½ cup Part-Skim Ricotta Cheese
  • 1 Lemon
  • 5 Tbsps Light Brown Sugar
  • 2 Pasture-Raised Eggs
  • 2 oz Butter
  • ½ cup Cornbread Mix
  • 1 cup Powdered Sugar
time-saving
tips & techniques
step-by-step
instructions
Make the batter
1 Make the batter

Place an oven rack in the center of the oven, then preheat to 350°F. Wash and dry the lemon; using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. In a small pan, heat the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the eggs, ricotta, brown sugar, and lemon zest. Whisk to thoroughly combine. Add the almond flour and cornbread mix; whisk to incorporate.

Bake the cake
2 Bake the cake

Lightly grease an 8-inch square (or 11-inch by 6-inch) baking dish. Transfer the batter to the baking dish; spread into an even layer. Bake, rotating the baking dish halfway through, 18 to 22 minutes (for 8-inch) or 20 to 24 minutes (for 11- by 6-inch), or until the cake is set and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool about 1 hour, or until room temperature (for quicker cooling, place in the refrigerator).

Make the glaze & serve your dish
3 Make the glaze & serve your dish

Meanwhile, quarter and deseed the lemon. In a bowl, combine the powdered sugar, the juice of 2 lemon wedges (you will have extra), and 1 teaspoon of water. Whisk to combine (if the glaze seems too thick, gradually add 1 teaspoon of water at a time to achieve your desired consistency). Top the cooled cake with the glaze and spread into an even layer; cut into 9 equal-sized pieces. Enjoy!

Tips from Home Chefs

Make the batter
1 Make the batter

Place an oven rack in the center of the oven, then preheat to 350°F. Wash and dry the lemon; using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. In a small pan, heat the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the eggs, ricotta, brown sugar, and lemon zest. Whisk to thoroughly combine. Add the almond flour and cornbread mix; whisk to incorporate.

2 Bake the cake

Lightly grease an 8-inch square (or 11-inch by 6-inch) baking dish. Transfer the batter to the baking dish; spread into an even layer. Bake, rotating the baking dish halfway through, 18 to 22 minutes (for 8-inch) or 20 to 24 minutes (for 11- by 6-inch), or until the cake is set and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool about 1 hour, or until room temperature (for quicker cooling, place in the refrigerator).

Bake the cake
Make the glaze & serve your dish
3 Make the glaze & serve your dish

Meanwhile, quarter and deseed the lemon. In a bowl, combine the powdered sugar, the juice of 2 lemon wedges (you will have extra), and 1 teaspoon of water. Whisk to combine (if the glaze seems too thick, gradually add 1 teaspoon of water at a time to achieve your desired consistency). Top the cooled cake with the glaze and spread into an even layer; cut into 9 equal-sized pieces. Enjoy!

Browse Steps
1 of 3