Lemon Pound Cake

LEMON POUND CAKE

PHOTO CREDIT: CHOI SU HYEON

INGREDIENTS
Almond Milk, ¼ c 2 large Meyer Lemons 2 medium Bananas Liquid Coconut Oil, ½ c All Purpose Flour, 1 ½ c	Baking Soda, ¼ tsp Pink Himalayan Salt, ¼ tsp Granulated Sugar, 1 c Powdered Sugar, 1 c
DIRECTIONS
Preheat oven to 325°. Spray 8x4 bread pan with non-stick spray and line with parchment paper, then sit to the side. Let the parchment paper be long enough to easily lift the cake out of the pan. Grate the skin of your lemon for the zest, and then cut in half and squeeze for for fresh lemon juice. One lemon (zest and juice) will be used for cake, the other will be used in glaze, so be sure to keep separate. Sit to the side. In a large bowl, mash bananas, one at a time, with a fork to make ⅓ cup, then add milk, lemon juice of 1 lemon, and oil, and whisk together. In a separate bowl, whisk flour, baking soda, salt, lemon zest of 1 lemon, and sugar. In a mixer, combine ½of wet ingredients with ⅓ of dry ingredients on low. As ingredients come together, add in another ⅓ of dry ingredients; let mixture combine before adding the other ½ of the wet ingredients, and finally the last ⅓ of the dry ingredients. Pour into bread pan and put in the oven to bake for 50-60 minutes, or until golden brown. (You can tent pan with aluminum foil about half way through cooking to prevent over-browning if necessary). FOR GLAZE: tir the remaining lemon juice into powdered sugar, and drizzle over cake after it has finished baking. Sprinkle remaining lemon zest on top and let cool before serving.