Preheat your oven to 350 degrees F.
In a large mixing bowl, combine all the dry ingredients: the flour, sugar, baking soda, salt, and lemon zest. Stir to combine.
In a separate bowl or large measuring cup, combine the wet ingredients: the lemon juice, oil, vanilla, and 1/2 cup of water. Reserve the other half of the water. Whisk together.
Combine the wet ingredients with the dry, mixing to combine. Once the wet ingredients have been added, you can start adding extra water from the remaining 1/2 cup. Add until you've achieved the right texture for pouring into a cake pan - silky, but not too runny.
Spray your pan to ensure the cake does not stick. I used a large 6-muffin tin to create 5 small cakes with this amount of batter. You should be able to adequately fill 2 8-inch round pans, or whatever other shape you prefer.
Bake for approximately 20 minutes. The time may vary a few minutes in either direction depending on the pan you use. Check with a toothpick of skewer to see if the inside of the cake is done. If it comes out clean, your cake is baked.
Allow to cool before you put any glaze or icing on top.
Pour the almond milk into a bowl. Start adding the sugar a couple tablespoons at a time, and mix thoroughly with a whisk or fork until the sugar dissolves. Continue to do so until you reach your desired consistency. More sugar = a thicker glaze, more milk = a runnier glaze.