• Preheat the oven to 350°F / 180°C.
• Line a loaf pan with a piece of parchment paper.
• Add the flour, sugar, baking powder, and salt to a large mixing bowl. Stir with a whisk to combine.
  2 cups (250 g) all-purpose flour, ¾ cup (150 g) organic granulated sugar, 2 teaspoons baking powder, ¼ teaspoon salt
• In a separate bowl, combine the oat milk, grapeseed oil, and lemon juice.
  ¾ cup (180 ml) oat milk, ¼ cup (60 ml) grapeseed oil, ⅓ cup (80 ml) lemon juice
• Add the wet ingredients over the dry ingredients and add the lemon zest. Using a silicone spatula, gently stir until the batter is smooth.
  2 teaspoons lemon zest
• Pour batter into the prepared loaf pan.
• Bake at 350°F / 180°C for 55-60 minutes or until a toothpick comes out clean in the middle and the edges are golden brown.
• Cool your lemon loaf in the pan for at least 5 minutes. Then remove it from the pan and place it on a cooling rack.

For the glaze

• Add the powdered sugar to a bowl then stir in the lemon juice until well combined. The icing should be a little bit thick and not too runny.
  ½ cup (50 g) powdered sugar, 2 tablespoons lemon juice
• When the loaf is cool, spoon the lemon glaze over the top of the bread.
• Slice the bread and enjoy!