Grease and flour an 8 inch cake pan, round or square or choose a regular size loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Using a large bowl, mix the sugar and lemon zest with your fingers until the sugar has the feel and texture of wet sand.
Add the yogurt and lemon juice and mix well. Next add the canola oil, eggs, vanilla, and basil. Whisk until well blended.
Carefully fold in the dry ingredients until just combined. Pour into the prepared pan of choice. Bake 35-45 minutes (or according to the pan size that you use), or until a tooth pick comes out clean.
Make the glaze by whisking the powdered sugar, lemon juice, and almond milk. when the cake is cool, drizzle the glaze over the top. Slice and serve.
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