• To start, use a zester on the lemons until you have 1 teaspoon. Cut and juice the lemons and set both the juice and zest aside.
• Preheat the oven to 350°F and lightly oil a bundt cake pan. Then heat 1 ¼ cups of water, under boiling point.
• In a medium sized bowl that can withstand heat, pour in the coconut sugar, applesauce, molasses, oil, lemon juice, and hot water. Use a metal whisk to mix it all together. Whisk in the lemon zest.
• Then add in the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon. Continue to use the whisk until the batter is nice and smooth.
• Pour the batter into the bundt pan and bake in the oven for 32-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool completely before removing from the pan and putting on the glaze.

Lemon Glaze Instructions

• In a bowl, add 1 tablespoon of lemon juice.
• Pour in some of the powdered sugar while whisking and alternating it with the cold water. Whisk until the glaze is smooth.
• Spoon some of the glaze on the cake, not all of it. The glaze will run down the sides of the cake until it sets. Keep the leftover glaze off to the side. (*for a more detailed description, check inside the blog) Garnish the top of the cake with lemon zest, if desired. Serve and enjoy.