Preheat the oven to 350F degrees. Line a 9x5 loaf pan with parchment paper and set aside.
Combine the gluten free flour, baking powder and salt in a small bowl. Whisk together until well combined.
1 ½ Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Salt
In a small bowl, combine the sugar and lemon zest. Rub together with your fingers to impart the oils into the sugar. The sugar should turn a light yellow color.
1 Cup Sugar, 2 Tablespoon Lemon Zest
Add the lemon sugar, butter and oil to the bowl of an electric mixer. Beat on medium speed for 3 minutes until light and fluffy. Scrape down the bowl with a spatula.
¼ Cup Vegan Butter, ¼ Cup Olive Oil
Add the vanilla and lemon juice. Mix for 30 seconds.
1 teaspoon Vanilla, 2 Tablespoon Lemon Juice
Add the eggs one at a time, beating for 60 seconds between each addition. Scrape down the bowl.
3 Eggs
Turn the mixer to the lowest speed. Add half of the flour mixture, followed by the sour cream. Then add the remaining flour mixture. Stir until all the dry ingredients are incorporated.
½ Cup Vegan Sour Cream
Spread the batter into your prepared pan. Allow to rest for 10 minutes.
Bake in preheated oven for 50-55 minutes of until top springs back when gently poked. If top begins to brown too quickly, lay a piece of aluminum foil over the top and continue to bake.
Remove from oven and cool in the pan for 15 minutes. Then remove from the pan and continue to cool on a wire rack. Cool completely before adding the lemon icing.
For the icing
In a small bowl, combine the powdered sugar and lemon juice. Stir until it is smooth. It will be a little thicker than expected.
1 ½ Cup Powdered Sugar, 3 Tablespoon Lemon Juice
Pour the lemon icing on the top of the cake and use a knife to push it just to the edges. A little will spill over and run down the sides.
Allow the icing to dry for at least 30 minutes before slicing.
Notes
Storage: Store in an airtight container at room temperature for 3-4 days.