• Preheat the oven to 350°F and grease or line a 9×13 sheet pan with parchment paper.
• In a large bowl, cream together the vegan butter, neutral oil, lemon zest, and granulated sugar. Mix for a few minutes until light and fluffy.
• Add the non-dairy milk and vanilla extract. The mixture may look slightly separated.
• Add the gluten free flour, baking powder, and salt. Mix until just combined, being careful not to overmix.
• Pour the batter into the pan and bake for 30 minutes, rotating the pan halfway through baking.
• When finished baking, transfer the cake to a cooling rack and allow it to come completely to room temperature before frosting.

for frosting

• Add the vegan butter and vegan cream cheese to a large bowl. Mix until soft and fluffy.
• Slowly add vanilla extract, salt, and powdered sugar a little at a time until the frosting reaches your desired consistency.
• Optionally mix in lemon juice and/or lemon zest for extra lemon flavor.
• Spread evenly over the cooled cake, add lemon slices and florals if desired