Vegan Lemon Doughnuts and the First Blossoms of Spring

My backyard is blooming! We moved into the apartment about this time last year and the tree was in full bloom. Everything is later this year because of The Game of Thrones style never ending winter we experienced. I am getting so much excitement out of watching the blossoms come out.
Look at them all! The tree is so stunning when it is in full bloom. I am enjoying spring more then I ever have before. You do need the darkness to appreciate the light, or a horrendous winter to appreciate a beautiful spring.
In honour of spring I made doughnuts. Lemon doughnuts with a lemon glaze. Because fresh citrus speaks to me of the summer yet to come!
The lemon I used wasn’t perfect it was a little bit older then I would have liked. I will have to make them again with fresher citrus. The glaze was excellent. So simple, so delicious. Lemon juice and powdered sugar sweet and tangy all at the same time.
I can’t wait to spend days in the backyard in the sun. Making fresh lemonade, having beers on a patio, eating barbeque! So much to look forward to!

Vegan Lemon Doughnuts
2 1/2 cups flour
2/3 cup sugar
2 tsp baking soda
2 tsp lemon zest
1 tsp salt
1 cup soy milk
1/4 cup canola oil
1/4 cup apple cider vinegar
1 tsp lemon extract
Glaze
1/2 cup powdered sugar
2 tbl lemon juice
*adjust glaze measurements to reflect your desired thickness
Directions
Pre-heat oven to 375
Grease your doughnut pans
Whisk together the flour, sugar, baking soda, lemon zest and salt
In a large meausring glass mix the soy milk, canola oil, vinegar and lemon extract
Add the wet ingredients to the dry
Mix to combine
Bake for 10-12min or until a toothpick inserted in the doughnuts comes out clean
Let sit for 5 min in the pan before taking them out
Add glaze
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