INGREDIENTS
1 1/2 cups
flour
1/2 tsp
salt
1 tsp
baking powder
1 cup
sugar
2
lemons (, zested)
3/4 cup
Almond Milk ((I used unsweetened))
1/2 cup
coconut oil
2
large eggs
1 tbsp
fresh lemon juice
2 tsp
vanilla extract
For the glaze:
2 cups
powdered sugar
2 tbsp
fresh lemon juice
1 tsp
vanilla
1/4 cup
sliced almonds