Lemon Tea Cake

1 3/4 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup almond milk

1 teaspoon apple cider vinegar

1/3 cup canola oil

1/4 cup freshly squeezed lemon juice

1 teaspoon vanilla extract

1 tablespoon lemon zest

Preheat the oven to 350 degrees F.

Lightly grease the inside of a bundt pan. Set aside.

In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, baking powder, and salt. Set aside.

In a large glass measuring cup, combine the almond milk and apple cider vinegar and allow to sit for 2-3 minutes. Add the canola oil, lemon juice, vanilla extract, and lemon zest and whisk until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Pour the batter in to the prepared bundt pan and bake for 28-30 minutes or until a toothpick inserted through the center comes out clean. Allow to cool completely before inverting to remove.