Lemon Olive Oil Cake (Vegan)

Directions

1. 1
   To make the cake:Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and coat with nonstick cooking spray.To make vegan buttermilk, in a small bowl whisk together almond milk, lemon zest, and 1 tablespoon lemon juice. Set aside to blend for 5 minutes
2. 2
   Whisk together remaining powdered sugar, lemon juice, and vanilla until smooth.
3. 3
   Meanwhile, whisk together sugar and olive oil in a large bowl until creamy.
4. 4
   Pour over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath.
5. 5
   Whisk in buttermilk mixture.In a medium bowl, combine flour, baking soda, and salt. Fold into buttermilk mixture and stir until just incorporated.
6. 6
   Pour batter into prepared pan and smooth the top.
7. 7
   Bake until a toothpick inserted comes out clean with a few crumbs attached, about 45 minutes.
8. 8
   Remove from oven and cool at least 10 minutes in the pan.