Lemon Vanilla Swirl Pound Cake with Ube Cream

Ingredients

• 2 ½ cups GLUVANA Pound Cake Smart-Blend
• ½ cup sugar
• 1 tsp baking powder
• 4 large eggs
• ½ cup sour cream
• ½ cup olive oil or avocado oil
• ⅔ cup whole or 2% milk
• 2 tsp vanilla extract
• Zest of 2 lemons
• Juice of 1 lemon (optional)
• A few drops ube liquid or extract (optional)

Lemon Cream Cheese Topping

• 1 cup cream cheese, softened
• 2–3 tbsp maple syrup or powdered sugar
• Zest of 1 lemon
• 2 tsp lemon juice (optional)
• A few drops ube (optional)

Instructions

1. Preheat oven to 350°F (175°C).

2. In one large bowl, mix eggs, sour cream, oil, milk, vanilla, lemon zest, lemon juice, sugar, baking powder, and GLUVANA mix. Stir until smooth.

3. Optional: split the batter in two. Add ube to one half, then pour alternating spoonfuls of each into a lined and greased 8–9 inch round or loaf pan to create a swirl pattern.

4. Tap gently to level the batter.

5. Bake for 45–55 minutes or until a toothpick comes out clean and the top is golden.

Lemon cream cheese topping

6. Mix until smooth. Optional: divide the cream in two and tint half with ube.