Almond Cornbread Cake with Lemon Glaze

Almond Cornbread Cake

with Lemon Glaze

30 MIN
$9.99 9 Pieces
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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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    220 Cals (est.)
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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
How To: Quarter and Deseed a Lemon
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

Almond Cornbread Cake

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!

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