Description
This Sweet Potato Cornbread Lemon Cake combines moist sweet potatoes, rustic cornmeal, and bright lemon zest into a deliciously comforting yet refreshing treat.
Ingredients
1 cup mashed sweet potato
1 cup cornmeal
1 cup flour (all-purpose or almond)
1 tbsp baking powder
1/2 tsp salt
2 eggs
1/2 cup honey or sugar
1/3 cup butter, melted
Juice + zest of 1 lemon
Instructions
1. Preheat oven to 350°F (175°C) and grease baking dish.
2. Mix cornmeal, flour, baking powder, and salt in a bowl.
3. In another bowl, whisk mashed sweet potato, eggs, honey, butter, lemon juice, and zest.
4. Fold dry mixture into wet ingredients until just combined.
5. Pour batter into dish and bake 30–35 minutes until golden.
6. Cool slightly, then slice and serve.
Notes
Use roasted sweet potato for deeper flavor.
Try swapping honey with maple syrup for a different sweetness.
Great served warm with honey drizzle.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Side
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg