1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. Mix the Wet Ingredients:
In another bowl, combine the vegan sour cream, vegetable oil, almond milk, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
5. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice if necessary.
8. Glaze the Cake:
Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.
