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Recipes » Desserts » Lemon Corn Pound Cake & Glaze
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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

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.

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

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