• Preheat your oven to 350”F.
• Prepare a 9 inch loaf oiled and lined with parchment paper.
• In a small bowl mix together the milk with the loom juice and set aside for a few minutes.
  1/2 cup cashew or coconut milk, 2 Tbsp lemon juice
• In a large mixing bowl whisk together the sugar + lemon zest until combined. Add the flour, baking powder, soda and salt and whisk well until incorporated. Make a well in the center of your dry ingredients.
  1 cup granulated sugar, 2 Tbsp lemon zest, 2 cups all purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp fine sea salt
• To the bowl with the milk and lemon add the olive oil, yogurt and vanilla. Mix well then pour in the center of the dry ingredient mix.
  1/2 cup dairy-free yogurt, 1/2 cup olive oil, 1 Tbsp vanilla extract
• Using a spatula fold the wet ingredients into the dry until fully combined and. Thick batter has formed.
• Pour the batter in the prepared loaf pan and give it a little shake to distribute it evenly all over. Use the edge of your spatula and run it through the center of the batter lengthwise about 1/2 inch deep (much like scoring bread dough), this will help the loaf get a nice crack in the top.
• Bake @350”F for 55 minutes to 1 hour until a toothpick inserted in the center comes ut clean or with just a few crumbs holding onto it.
• Transfer the loaf to a cooling rack and allow it to cool off completely before removing it from the pan.

ICING

• Whisk together all the icing ingredients until smooth and silky. Place some parchment paper under the cooling rack to catch any icing drips, and once your loaf is completely cooled pour the icing over the top. Grate some lemon zest over the icing and decorate with some thyme leaves and blossoms if available.
  1.25 cups powdered sugar, 1 Tbsp lemon juice, 1 Tbsp vegan yogurt, lemon zest for garnish, thyme or lavender blossoms for garnish