Preheat oven to 180 degrees celsius. Grease and line a 9″ x 5″ loaf tin.
In a jug, combine the 250ml Almond Milk with the 1 tbsp Lemon Juice. Set aside until needed, allowing the milk to curdle slightly, creating a buttermilk substitute.
In a large mixing bowl, cream the butter and caster sugar until fluffy – the mixture will start looking lighter in colour once well creamed.
Add vanilla extract and the 2 tsp of Lemon Juice and combine well.
Sift over the plain flour and the baking powder and then mix with a wooden spoon until you have a mixture that looks a little sandy.
Make a well in the middle of the mixture and pour in the buttermilk – beat well.
Add the zest of the two lemons and fold through.
Spoon the mixture into the loaf tin and then place in the oven to bake for 60 minutes. Check on it about halfway though, if it has started browning a little too much on top, cover with tin foil.
Remove the cake from the oven and leave in the tin while you make the lemon sugar syrup.
To make the syrup, combine the sugar and lemon juice in a small saucepan over low heat. Mix until the sugar granules disappear and then drizzle over the top of the cake. Sprinkle over more granulated sugar to finish.
Allow to cool completely in the tin then slice up and enjoy!