Sticky Lemon Cakes

It's sure looking a lot like Spring lately, and with Spring comes great things. Such as (but not limited to) the following: wearing dresses and not freezing your butt off, pretty flowers, and lots of things with lemon!! I don't know about you guys, but I love lemon and I plan on basking in all the lemon glory I can this season.



I'm sure you have all the ingredients you need in your house right now to make these babies, if not I suggest you get your butt to the nearest grocery store, stock up, and get to baking!

Sticky Lemon Cakes (Vegan)

2 C flour, sifted
2 large lemons, juiced and zested
1/4 C oil
1/4 C unsweetened natural applesauce
1/2 C sugar in the raw (Or more depending on your sweetness preference)
1/4 C vanilla soymilk - I use 8th Continent Vanilla
3/4 TS baking soda
1/2 TS salt

Preheat oven to 375, spray a mini bundt pan, or a mini loaf, a muffin tin, donut tin, etc with cooking spray and set aside. In a large bowl combine flour, baking soda, lemon zest, and salt. Whisk to combine. In another bowl combine milk, oil, applesauce, sugar, lemon juice, and mix well. Pour the wet mixture into the dry and gently mix until JUSt combined, do NOT overmix. The batter will be thick, but don't fret. It's suppose to look that way!



Spoon into your prepared dish (I'm now seriously thinking of going home and making lemon donuts) and bake for 20-25 minutes or until golden brown and a toothpick inserted in center comes out clean.


Vanilla Bean Lemon Glaze

Organic powdered sugar - about 1/4-1/2 cup, I didn't really pay attention, haha oops!
1/2 Vanilla bean, scraped
1-2 TB fresh lemon juice
1-2 TB 8th Continent vanilla soy milk (more or less depending on how much powdered sugar you use)
Zest of half a lemon

To make the glaze, I just threw everything into a bowl and whisked until it was well combined. Like I said the above quantities are an estimate as I just threw into a bowl and went with the flow.





While the little darlings are still warm, but not TOO warm, brush with a pastry brush OR dip the tops into the glaze. You can eat one immediately to see how they taste, or let the glaze set and serve them to all of your wonderful house guests. I happened to do both.





These were gone within minutes, so I do recommend that you maybe hide one for tomorrow's breakfast. I didn't do that, but I wish I did!