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Recipes » Desserts » Lemon Corn Pound Cake & Glaze
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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

  • 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

  • 1. If using deglet dates, double the amount of dates used.

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