Preheat oven to 325F degrees. Grease and flour a 10-cup bundt pan.
In a medium bowl, combine gluten free flour, baking powder and salt. Mix well and set aside.
1 ¾ Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Salt
Add the lemon zest to the sugar and rub together with your fingers to impart the lemon oil to the sugar. It should turn light yellow in color.
1 Cup Sugar, 1 Tablespoon Lemon Zest
Add sugar with lemon zest and butter to the bowl of an electric mixer. Beat for 3 minutes on medium high speed until light and fluffy. Scrape down the bowl.
6 Tablespoon Vegan Butter
Add the honey and beat for 1 minute more. Scrape down the bowl.
¼ Cup Wildflower Honey
Add the olive oil and beat on medium speed for 1 minute.
⅓ Cup Olive Oil
Add the eggs one at a time, beating for 30 seconds between each addition. Scrape down the bowl and make sure all of the ingredients are evenly mixed.
3 Eggs
Combine the lemon juice and milk together and set aside.
¼ Cup Lemon Juice, 6 Tablespoon Non Dairy Milk
Turn your mixer to the lowest setting. Add about ½-2/3 of the flour mixture. Then add half of the liquid. Add the remaining flour and then the remaining liquid. Stir only until the flour is incorporated.
Scrape down the bowl and fold in any remaining dry ingredients with a spatula.
Pour the cake batter into the pan and place into your oven on a middle rack. Bake for 45-50 minutes in preheated oven.
Remove from oven and cool in the pan for 15 minutes. Flip over onto a cake or cooling sheet and remove pan. Let cool completely before topping with glaze.
For the glaze
Add the powdered sugar to a medium size bowl.
2 Cup Powdered Sugar
Add the lemon juice and milk and stir well until smooth.
2 Tablespoon Lemon Juice, 2 Tablespoon Non Dairy Milk
Place your cake over a baking tray. Pour the glaze slowly over the cake. Some will drip down but it will dry fairly quickly making a nice coating (kind of like glazed doughnuts). If you want a thicker coating, use only 1 tablespoon of milk.
Notes
STORAGE: Store leftover cake in an airtight container, like a cake keeper, for 3-4 days at room temperature.