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Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
Combine the flour, sugar, baking soda, salt, baking powder, and baking powder in a big basin and mix well.
Blend the almond milk, olive oil, lemon zest, lemon juice, and vanilla extract in a separate bowl.
After you’ve poured the liquids into the dry ones, whisk them together until they’re barely incorporated. Make sure not to mix it too much.
After the loaf pan is ready, pour in the batter and level it out. To test doneness, stick a toothpick into the middle and bake for 45 to 50 minutes.
After 10 minutes, remove the cake from the pan and allow it cool fully on a wire rack.
Combine the powdered sugar and fresh lemon juice in a small bowl and whisk until smooth.
After the cake has cooled, poke many holes in the top with a toothpick or skewer. Spread the lemon glaze over the cake and let it drip into the cracks.
Wait a few minutes for the drizzle to set before cutting and serving.