Recipe:
1 C. Non-dairy milk
2 t. Apple cider vinegar
Zest of two lemons
Juice of one lemon
1/3 C. Veg oil
1 C. Granulated sugar
2 C. Flour
2 t. Baking powder
1/2 t. Salt
Glaze: juice of one lemon and 1 C powdered sugar
Preheat oven to 350*. Mix milk and vinegar together and set aside. Zest lemons into a large bowl, then juice one lemon into bowl. Add oil, sugar, and milk and mix well. Add dry ingredients and stir gently until just combined.
Pour into a greased loaf pan and bake for about 45 minutes, or until edges are golden brown and a knife inserted in the center comes out clean.
Prepare glaze while cake cools a bit. Poke the top of the cake all over with a small knife or a toothpick. Pour the glaze evenly over the still-warm cake. Let it finish cooling completely before cutting and serving.
