Lemon Corn Pound Cake & Glaze
What You'll Need
Zest of 1 lemon, divided
1 ¼ cup rolled oats
1 cup medium grind cornmeal
1 Tbsp baking powder
1 Tbsp baking soda
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
½ cup freshly squeezed lemon juice
10 medjool dates
1 Tbsp of cornstarch
1 cup water or plant-based milk, unsweetened
How to Make It
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.
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.
If using deglet dates, double the amount of dates used.
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