Triple Lemon Pound Cake
[Vegan]

For the Cake:

1. Preheat the oven to 350°F degrees. Line the bottom of a  8 1/2 x 4 1/4 x 2 1/2-inch loaf pan with parchment paper.
2. Cream the softened butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until very light and fluffy, about 5 minutes.
3. In a bowl, combine 1/4 cup lemon juice, zest, plant-based milk, and vanilla.
4. In another bowl, sift together the flour, baking powder, baking soda, and salt.
5. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
6. Scoop the batter into the pan. The batter will be thick, so smooth the top with a spatula.
7. Bake the cake for 45-50 minutes, until a cake tester comes out clean.

For the Lemon Syrup:

1. Combine 1/4 cup sugar with 1/4 cup freshly squeezed lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
2. When the cake is done, allow to cool for 10 minutes. Remove the pan and set on a rack set over a tray or sheet pan.
3. Poke a few holes in the cake using a skewer or toothpick. Spoon the lemon syrup over the cake, and allow to cool completely.

For the Lemon Glaze:

1. Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.