1Preheat the oven to 160°C if fan-forced (180°C for conventional). Line a 22 cm loaf tin with baking paper.
2In a large bowl, sift together the flour, baking powder, and baking soda. Stir the poppy seeds through.
3In another bowl, whisk together soy milk, lemon zest and juice, coconut yoghurt, sugar, and vanilla until the sugar has dissolved. Whisk in the melted coconut oil until combined. Pour the mixture into the dry ingredients and stir until just combined, taking care not to overmix.
4Pour the batter into the loaf tin and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely in the tin, before turning out.
5To make the lemon glaze, beat the vanilla, sifted icing sugar, and lemon zest together. Slowly add the lemon juice until the mixture is smooth and the desired consistency is reached.
6Drizzle the lemon glaze over the cooled cake. Cut into slices and serve! Store leftovers –- if you have any — in an airtight container in the fridge.