Step 1

Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and coat with nonstick cooking spray.

Step 2

To make vegan buttermilk, in a small bowl whisk together almond milk, lemon zest, and 1 tablespoon lemon juice. Set aside to blend for 5 minutes

Step 3

Meanwhile, whisk together sugar and olive oil in a large bowl until creamy. Whisk in buttermilk mixture.

Step 4

In a medium bowl, combine flour, baking soda, and salt. Fold into buttermilk mixture and stir until just incorporated.

Step 5

Pour batter into prepared pan and smooth the top. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 45 minutes.

Step 6

Remove from oven and cool at least 10 minutes in the pan. Remove to a cooling rack set over a baking sheet and cool completely.

Step 7

Whisk together remaining powdered sugar, lemon juice, and vanilla until smooth. Pour over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath.