Meet Maya Moore—a model, disability advocate, and voice for change. Redefining disability in fashion, she champions inclusivity with grace and vulnerability. Maya shares her favorite literary works exploring LGBTQ+ and disabled perspectives, along with a cherished recipe: her grandmother's lemon pound cake.

LITERARY RECOMMENDATIONS - LGBTQ+ and disabled perspectives

More Than Organs by Kay Ulanday Barrett

"A love letter to Brown, Queer, and Trans futures, Kay Ulanday Barrett's More Than Organs questions 'whatever wholeness means' for bodies always in transit, for the safeties and dangers they silo." 

Disability Visibility edited by Alice Wong

"This anthology gives a glimpse of the vast richness and complexity of the disabled experience, highlighting the passions, talents, and everyday lives of this community. It invites readers to question their own assumptions and understandings. It celebrates and documents disability culture in the now. It looks to the future and past with hope and love." 

The Pretty One by Keah Brown

"From the disability rights advocate and creator of the #DisabledAndCute viral campaign, a thoughtful, inspiring, and charming collection of essays exploring what it means to be black and disabled in a mostly able-bodied white America."

GRANDMOTHER'S FAMOUS LEMON POUND CAKE

Ingredients

For the Cake:
1 ½ cups unsalted butter room temperature
3 cups granulated sugar
1 teaspoon kosher salt
5 large eggs room temperature
3 cups sifted cake flour
3/4 cup 7-Up soda room temperature
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
zest of one lemon; reserve half for the glaze

For the Glaze:
1 cup confectioner’s sugar
3 tablespoons 7-Up soda
2 tablespoons lemon juice or squeeze the juice from ½ a lemon
1/2 teaspoon pure lemon extract
remaining lemon zest

Instructions

For the Cake:
1. Start by preheating the oven to 315°F then oil the bundt pan and dust it with
flour or liberally spray a bundt pan with non-stick baking spray.
2. In a mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy.
3. Next, add eggs, one at a time, combining well after each addition and
scraping down the sides as needed.
4. Beat in extracts.
5. Whisk flour and salt together.
6. Turn the mixer down to its lowest speed, and slowly add flour into batter a
little at a time, alternating between flour and 7-up, beginning and ending with
flour. Be careful not to overbeat.
7. Lastly, pour in 7 Up and lemon extract, scrape down sides and mix until just
combined and turn off mixer.
8. Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20
minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate.

For the Glaze:
In a small bowl, whisk together confectioner’s sugar, 7 Up, and lemon extract
until it’s pourable. Spoon over the cake and allow to harden.