1. Preheat the oven to 350°F and prepare the bundt cake pan. Grease the sides and center with cooking spray or non-dairy butter and flour^* around the pan.
2. In a bowl, whisk together flour, lemon zest, baking soda, and salt.
3. Make buttermilk using the 1 c. non-dairy milk and 4 Tbsp. of the lemon juice. Allow the milk and lemon juice to sit while you work on the rest of the cake. Save the rest of the lemon juice for the glaze at the end.
4. In the bowl of a standing mixer, with the paddle attachment, beat the banana on a medium speed for 1 minute.
5. Add the sugar to the banana and beat on a medium speed for roughly 3 minutes. Scrape the sides down as needed.
6. Next, add the vanilla and stir. Add the eggs, one at a time, beating after each addition until combined with the batter.
7. Next alternate adding the flour mixture and the buttermilk into the batter like so:
   Add flour, mix, scrape the sides down.
   Add milk, mix, scrape the sides down.
   Add flour, mix, scrape the sides down.
   Add milk, mix, scrape the sides down.
   Add flour, mix, scrape the sides down.
8. Next, pour the batter into the bundt pan and bake for 55 minutes or until a tester comes out clean.
9. Allow bundt cake to cook in the pan for 30 minutes. Remove from pan and allow to cool completely before frosting the cake.

Make the Glaze

1. Mix together the powdered sugar and lemon juice. Frost over the cake when it has cooled completely.