Preheat your oven to 175 Celsius (350).

Grease two 20cm length x 10cm width cake loaf tins with cold vegan butter. Make sure they are at least 6cm deep. Set aside.

Make vegan buttermilk by mixing the apple cider vinegar into the soy milk. Set aside for 8 minutes while it curdles. Measure out your other ingredients in the meantime.

To a large mixing bowl, add all of the dry ingredients. Mix to combine.

Now, pour the curdled soy milk into the dry mixture. Then add the canola oil, vanilla extract, lemon juice and lemon zest.

Fold the dry ingredients into the wet gently. Keep folding the mixture over itself until no pockets of flour remain. Don’t mix.

Pour the folded lemon cake batter into the prepared cake loaf tins. Bake in the centre of the oven for 20 minutes. When they are ready a skewer should come out clean.

Remove the lemon cakes from the oven. Let them cool in the tin for 15 minutes then carefully remove the cakes from the tins by tapping on the bottom of the tins and carefully lifting them. The cakes should slip out.

Sift your powdered sugar into a medium bowl.

Add fresh lemon juice to the powdered sugar until the glaze reaches a consistency that you like.

Drizzle the glaze over the top of the cakes.