This bright, sunny cake gets its tang from a generous hit of fresh lemon zest and juice, both worked into the batter and swirled into a glossy glaze that sets up thick and pourable. Plant-based milk soured with a splash of apple cider vinegar creates that classic tender, slightly tangy crumb, while melted butter and cane sugar keep the texture rich without feeling heavy. The batter comes together in two bowls and gets folded gently — just until combined — so the finished square stays soft and moist rather than dense. Once baked golden and cooled slightly, the whole top gets flooded with a lemony glaze that soaks in at the edges and sets into a delicate, sugary crust. Sliced into nine neat squares, it's the kind of simple, citrusy treat that works for an afternoon snack or a dessert table centerpiece, and it's a solid pick for a gluten free spread.
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Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan and line the bottom with parchment paper.
Stir together the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.
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