Ingredients

• 1/2 cup vegan butter room temperature*, I used Earth Balance
• 1 cup Granulated Sugar
• 2 Tbsp Flaxseed Meal
• 1/2 cup + 2 Tbsp Almond Milk
• 6 Tbsp Aquafaba*
• zest of 1 Lemon finely grated*
• 3 Tbsp Fresh Lemon Juice about 1 lemon’s worth
• 1-3/4 cups Organic Unbleached White All-Purpose Flour
• 1/2 tsp Salt
• 1-1/2 tsp Baking Powder
• 1/16 tsp Turmeric optional, for color

• 1 cup Powdered Sugar
• 2 Tbsp fresh squeezed Lemon Juice

Instructions

1. Preheat your oven to 350°F. Melt a bit of butter and add to an 8x4" baking pan. Use a pastry brush to spread it all around the pan, making sure to get in all the corners. Add about 2 Tbsp flour to the pan and shake it around until fully coated. Tap excess flour out and set aside.
2. Add the butter and the sugar to the bowl of a stand mixer with the paddle attachment.* Beat on medium speed until fluffy, about 4 minutes.
3. While the butter and sugar cream, combine the almond milk and flax seed in a medium bowl and mix well. Grate the lemon zest and add to the milk along with the lemon juice. In another bowl, combine the flour, salt, baking powder, and turmeric.
4. Add the aquafaba to the mixing bowl 2 Tbsp at a time and beat for about 20-30 seconds between additions.
5. Add about 1/3 of the flour mixture to the mixer and mix on low until just incorporated. Follow with half the liquid, mix on low to combine. Repeat with 1/3 the flour, the rest of the milk, then the remainder of the flour.
6. Pour the batter into the prepared 8x4" baking dish. Bake for 50-60 minutes, tenting with foil after about 45 minutes if needed to prevent over-browning. When done, a pick inserted into the center should come out clean. It's important to check with a pick due to varying oven temperatures.
7. Let cool in the pan for 15 minutes, then carefully run a thin knife around the edges and invert to remove from the pan. Gently flip to right the cake, then let cool completely before glazing.

1. Sift the powdered sugar into a medium bowl. Add the lemon juice and stir until incorporated. Drizzle over the top of the cake, spreading with a spoon if needed. Let harden for 1-2 hours before serving. Eat!