Citrus Mint Pound Cake


Pound cake:
3 eggs
1/3 cup grapeseed or flavorless baking oil
1/3 cup water
1 tablespoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lime zest
1 tablespoon freshly chopped mint

¼ cup maple syrup
2 tablespoons lemon juice
1 tablespoon lime juice
1 teaspoon lime zest
6 fresh mint leaves
½ cup tapioca flour, sifted



PREHEAT oven to 350F, grease a 1lb loaf pan and line with parchment paper.
WHISK the eggs, oil, water and vanilla in a large bowl and add the dry mix,
lemon zest, lime zest and chopped mint. Whisk until well combined.
POUR batter into prepared loaf pan.
BAKE for 35 minutes or until toothpick comes out clean.
PREPARE the glaze while pound cake is baking. Add the maple syrup, lemon juice, lime juice, lime zest and mint leaves to a small saucepan and bring to a light simmer. Let simmer for 5-7 minutes.
POUR liquid into a medium-sized bowl and whisk in the tapioca flour until glaze is smooth.
ALLOW pound cake to cool 10 minutes, then pour the glaze on top; let soak. Remove from pan once completely cooled.