• Preheat oven to 350* F. Prepare an 8/4 loaf pan by greasing it with coconut oil and lining with a parchment sling for easy removal- see photos for reference.
• In a small bowl, combine vegan yogurt, milk, lemon juice and vanilla. Stir to combine and set aside.
• In another small bowl, combine flour, baking powder, baking soda and salt. Stir to combine and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter, sugar and lemon zest together until it is well combined and fluffy.
• Into the mixer add half of the milk and yogurt mixture. Mix on low to combine and scrape the bowl down.
• Now add half of the flour mixture and mix on low until just combined. Scrape the sides of the bowl down.
• Next add the remaining liquid mixture and mix on low again until just combined. Scrape the sides of the bowl down.
• Add the poppy seeds and the remaining dry mixture to the bowl. Mix until just combined.
• Remove the bowl from the mixer and use a spatula to scrape the bowl down and fold the mixture a couple of times to ensure everything is homogenous.
• Scrape batter into prepared 8x4 loaf pan, smoothing the top out with the back of the spatula.
• Bake in a 350* oven for 50-55 minutes turning the loaf halfway through. Test for doneness by inserting a toothpick into the center of the loaf. Its done when it comes out clean.

Make the Glaze

• In a small bowl, combine powdered sugar with 4 tablespoon of lemon juice and whisk to combine. Add 2-3 more teaspoons of lemon juice whisking between each addition until the glaze reaches a pourable consistency.

Glaze the Cake

• Allow the cake to cool for at least 30 minutes. Remove from the loaf pan using the parchment sling. And place onto a cutting board or serving plate.
• Pour the glaze along the center line of the loaf and use a knife to spread it towards the sides.
• Allow the glaze to set for at least 20 minutes before slicing and serving.