Lemon Rosemary Olive Oil Cake with Candied Lemons

Name: Lemon Rosemary Olive Oil Cake with Candied Lemons
Ingredients: 2 cups Granulated Sugar, Divided; 3 cups Spelt Flour Or Whole Wheat Pastry Flour; 2 teaspoons Baking Powder; ½ teaspoons Baking Soda; ½ teaspoons Kosher Salt; ½ cups Olive Oil; ¾ cups Almond Milk (or Other Non Dairy Milk); ¼ cups Canola Oil; 2 whole Lemons, Juiced, Keep The Two Lemons Separate; 1 teaspoon Grated Lemon Zest; ½ cups Water; 2 whole Lemons, Thinly Sliced; 1 cup Powdered Sugar; 1 Tablespoon Fresh Rosemary, Finely Chopped