Lemon Corn Pound Cake & Glaze
When you crave a deliciously sweet yet tart dessert, this pound cake with its creamy lemon glaze is sure to fit the bill.
Prep: 10 mins
Cook: 40 mins
Yield: 14 servings
Ingredients
Ingredients
- Zest of 1 lemon, divided
DRY INGREDIENTS
- 1 ¼ cup rolled oats
- 1 cup medium grind cornmeal
- 1 Tbsp baking powder
- 1 Tbsp baking soda
WET INGREDIENTS
- 1 tsp vanilla extract
- 1 large or 2 small ripe bananas
- 1 cup plant-based milk, unsweetened
- ½ cup of lemon juice
- 1 Tbsp apple cider vinegar
- 12 medjool dates
LEMON GLAZE
- ½ cup freshly squeezed lemon juice
- 10 medjool dates
- 1 Tbsp of cornstarch
- 1 cup water or plant-based milk, unsweetened
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. In a blender, process all the dry ingredients.
- 3. In a blender, process all the wet ingredients.
- 4. In a bowl, mix all the wet ingredients with the dry ingredients.
- 5. Mix thoroughly with a spatula or hand mixer.
- 6. Add about three-quarters of the lemon zest and incorporate into the mix.
- 7. Spoon mixture into a 9 × 4” pan or a 8" or 9" round loaf pan and bake for 35 to 40 minutes.
- 8. Remove from the oven and let it cool for 30 minutes.
LEMON GLAZE
- 1. Mix all the glaze ingredients together in a blender.
- 2. Place the mixture in a small saucepan and beat with a whisk for 4 to 5 minutes over medium-low heat until thick.
- 3. Spread the glaze over the pound cake.
- 4. Sprinkle with remaining lemon zest.
Cooking Tips
Cooking Tips
- 1. If using deglet dates, double the amount of dates used.
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