Olive Oil Cake with Lime Glaze

for the cake:
3/4 C. white sugar (can also use coconut sugar)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
2 tsp. freshly grated lime zest
3/4 C. olive oil (be sure to use a good quality EVOO)
1/2 C. Buttermilk (for vegan - sub a 50/50 mix of almond milk and plain cashew yogurt)
1 large egg (for vegan- sub 1/4 c. vegetable oil)
1 1/4 C. cake flour (I used whole wheat)

Preheat oven to 350 degrees. Adjust oven rack to lower-middle position. Grease an 8-inch cake pan.
Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for 1-2 minutes. 
Add lime zest, olive oil, buttermilk, and egg. Whisk until batter looks smooth and well emulsified. Sift in flour and whisk until just combined. Scrape into prepared cake pan. Bake for about 30 minutes, or until cake is firm but your finger can still leave an impression in the crust. 
Let cake cool in pan for 10-15 minutes before removing. Once removed from the pan, drizzle lime zest glaze over the top. 
Can also sprinkle with powdered sugar and serve with fresh fruit.

for the glaze:
zest from 1 lime
juice from 1 lime
1/2 C. powdered sugar
1 tbsp. almond milk

Whisk all ingredients in a small bowl until the sugar is completely dissolved. Add more sugar if needed. Consistency should be slightly thickened while also slightly runny for drizzling.