1. Preheat the oven to 350°F (175°C) and grease or line an 8×4 loaf pan with parchment paper.

2. In a large bowl whisk together flour, baking powder, salt, and poppy seeds until evenly combined.

3. In a separate bowl whisk plant-based milk, sugar, oil, lemon juice, lemon zest, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing.

5. Pour the batter into the prepared loaf pan and tap the pan on the counter to release air bubbles.

6. Bake for 50 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.

7. Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

8. In a small bowl whisk powdered sugar with 1-2 tablespoons lemon juice until smooth and pourable.

9. Drizzle the lemon glaze over the cooled loaf in zigzag patterns, let set, then slice and serve.