• Preheat oven to 350* F. Grease an 8 ½"x 4 ½" loaf pan and line with a parchment sling for easy removal cake removal.
• In a small bowl, combine non-dairy yogurt, non-dairy milk, lemon juice, and vanilla. Stir to combine and set aside.
  ½ Cup Unsweetened Non-Dairy Yogurt, ½ Cup Non-Dairy Milk, 1 tablespoon Lemon Juice, 1 teaspoon Vanilla Extract
• In a medium bowl, combine flour, baking powder, baking soda, and salt. Stir to combine and set aside.
  2 Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream non-dairy butter, sugar, and lemon zest together until well combined and fluffy.
  10 tablespoon Non-Dairy Butter, 1 Cup Granulated Sugar, 1 tablespoon Lemons, Zested
• Into the mixer, add half of the milk and yogurt mixture. Mix on low to combine and scrape the bowl down using a rubber spatula.
• Now, add half of the flour mixture and mix on low until just combined. Scrape the sides of the bowl down again.
• Next, add the remaining liquid mixture and mix on low again until just combined. Scrape the sides of the bowl down using a rubber spatula.
• Add the poppy seeds and the remaining dry mixture to the bowl. Mix until just combined.
  2 tablespoon Poppy Seeds
• 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 evenly mixed.
• Scrape batter into prepared 8 ½" x 4 ½" loaf pan, smoothing the top out with the back of the spatula.
• Bake in a 350* F oven for 55-58 minutes, turning the loaf halfway through baking. Test for doneness by inserting a toothpick into the center of the loaf. It's done when the toothpick comes out clean.

Make the Glaze

• In a small bowl, combine powdered sugar with 4 teaspoons 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.
  1 Cup Powdered Sugar, sifted, 6-7 teaspoon Lemon Juice

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.