Add in the wet ingredients and whisk or mix together until it's combined. The dough will be thick. If it’s too thick add a tablespoon of almond milk at a time, so it's stirrable, but still thick.
Transfer the batter to the prepared loaf pan, and bake for 45 to 60 minutes, until a toothpick inserted in the middle comes out clean.
While the cake is baking, prepare the lemon icing my whisking together juice from 1/2 lemon powdered sugar, almond milk and zest. Set aside.
Once the cake is baked, remove it from the tin and let it cool completely on a wire rack. Once cool, drizzle the cake with icing. Let the icing harden for an hour or 2 before slicing the cake.
This delicious lemon loaf can be stored in an airtight container for 4-5 days. We do not recommend keeping it in the refrigerator as it will dry the cake out faster!This loaf is pale, so if you want more yellow color, add some yellow food coloring.