Begin by allowing ½ cup plant-based butter and 2 eggs to come to room temperature.

Next, zest and juice two lemons.

Mix together ½cup non-dairy milk and ½ teaspoon apple cider vinegar and allow to sit for 5 minutes.

In a medium mixing bowl stir together 1 ½ cup flour, 1 ½ teaspoon baking powder, and ¼ teaspoon salt. Set aside for later.

Preheat the oven to 350°F and prepare a 9x5-inch loaf pan by spraying with non-stick spray.

Using a stand mixer fitted with the paddle attachment, cream together ½ cup non-dairy butter, 1 cup sugar, and 1 ½ Tablespoons lemon zest.

Next add the eggs, one at a time, until they are combined.

Pour in 1 Tablespoon lemon juice, 1 teaspoon vanilla, and ½ cup non-dairy buttermilk. Mix until smooth.

Slowly spoon in the dry ingredients, mixing on low, and fold the last bits of flour in.

Pour the cake batter into the prepared loaf pan and bake 55 minutes or until a toothpick comes out clean.

Cool completely before icing.

In a medium mixing bowl, melt 1 Tablespoon plant-based butter and allow to cool slightly before making the frosting.

Once cooled add 1 Tablespoon lemon juice, 1 ½ cups powdered sugar, 1 Tablespoon non-dairy milk, 1 teaspoon vanilla, and a pinch of salt.

Mix until smooth and refrigerate until you are ready to ice the cake.