Mini Glazed Lemon Cakes

Makes 4 mini cakes 

• 1 3/4 cups all-purpose flour

• 3/4 cup granulated sugar

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1 cup coconut milk

• 1/2 tablespoon white wine vinegar

• 1/3 cup canola oil

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• 1/4 cup lemon juice
  

Glaze: 

• 1 1/2 cups confectioners sugar

• 1-2 tablespoons freshly squeezed lemon juice

• 1 teaspoon fresh lemon zest 

• 1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F.

Line four 6” x 3.25” x 2” mini loaf pans with parchment paper. Set aside.

In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, baking powder, and salt. Set aside.

In a large glass measuring cup, combine the coconut milk and apple cider vinegar and allow to sit for 2-3 minutes. Then add the canola oil, vanilla extract, lemon juice, and lemon zest and whisk until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Evenly divide the batter in half between the four pans and bake for 30 minutes or until a toothpick inserted through the center comes out clean. Allow to cool completely before frosting.

To make the glaze, place the confectioners sugar in a bowl and add 1 tablespoon of lemon juice. Whisk to combine. If the glaze is too thick, add a bit more lemon juice to thin it out slightly. Do not add too much liquid otherwise it won’t set on the cake. Once your glaze is spreadable, add the lemon zest and salt and whisk to combine. Evenly glaze on each cooled cake.