Preheat the oven to 350°F (180°C). Spray a 9x5 loaf pan with non-stick spray and line it with parchment paper so that there is overhang on either side.
Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together. Add vanilla extract and mix in.
Prepare your vegan buttermilk by adding 1 Tablespoon of lemon juice to a measuring jug and then adding in soy milk up to the 1 cup (240ml) line. Let it curdle into buttermilk.
Add the vegan buttermilk to the mixer and mix in with the vegan butter and sugar. It will look curdled but this is fine.
Sift all purpose flour into a separate mixing bowl, add baking powder and salt and mix together. Add the dry ingredients to the wet and mix into a batter with a spoon. Be careful not to overmix.
Transfer the batter to your prepared 9x5 loaf pan and smooth down.
Bake for 60 minutes. At the 40 minute mark, bring out the cake and tent it with foil* and then return it to the oven for the final 20 minutes. It's ready when a toothpick inserted into the center of the cake comes out clean.
Lift the cake out of the loaf pan using the parchment paper overhang and place it onto a wire cooling rack to cool completely before frosting.
Prepare the almond glaze by adding powdered sugar, soy milk and almond extract to a bowl and mixing in until smooth. I didn't use the stand mixer for this, I found it was easy to mix up in a bowl.
Spoon this on top of your cooled pound cake and smooth it down. It will likely run down the sides a little, this is fine.
Top with almond flakes or slivered almonds and then place it into the fridge for 10 minutes for the topping to set.
Cut into slices and enjoy!