Lemon Corn Pound Cake & Glaze - Center for Nutrition Studies

Ingredients

• 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