• Preheat oven to 350. Spray a loaf pan and line with parchment paper as demonstrated in the picture, so you can just lift the cake out when it is finished.

Prepare Vegan Buttermilk

• Add non-dairy milk to a bowl, then add the lemon juice and give it a quick stir. It should curdle after a few seconds. Set aside.

Combine Dry Ingredients

• Use a strainer or flour sifter and sift the gluten-free flour, cornstarch, ground flaxseeds, baking powder, and salt into a bowl. Whisk until the ingredients are fully combined.
• Using a beater or stand mixer, beat butter until fluffy. Add sugar and beat until fully incorporated.
• Add vegan buttermilk and vanilla extract, and beat until combined again.
• Add in the dry mixture in batches, beating in between.
• Add to loaf pan and place in the oven for 50-60 minutes, when an inserted toothpick or knife comes out clean. Cover with foil if the pound cake is brown after 45 minutes.
• Let cool in the loaf pan for 30 minutes. Pull out pound cake using parchment paper, and place on a wire rack (preferably with paper towels or a kitchen towel underneath to catch any glaze that drips down).

Prepare The Glaze

• In a bowl, whisk together the sugar, vanilla, and a small amount of liquid (such as milk or juice) until smooth. Continue whisking until the glaze reaches a smooth, pourable consistency, occasionally scraping down the sides of the bowl.