Pre-heat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper and grease with vegetable oil or coconut oil.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk to mix well.
In a medium bowl, combine the almond milk, vegetable oil, lemon juice, lemon zest, lemon and vanilla extract, and poppy seeds. Whisk together.
Add the dry ingredients to the wet ingredients and whisk until combined, but do not overmix.
Transfer the batter to the parchment-lined bread loaf pan and bake at 350F for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the loaf starts to brown too much but is still not cooked, reduce the heat to 300F and continue to bake for another 5-10 minutes, or until the toothpick comes out clean.
Allow to cool for 10 minutes, then carefully flip the loaf pan onto a large plate or cutting board to remove the bread. Slice and serve warm or chill and drizzle with lemon icing or simply dust with powdered sugar.
Prepare the icing: In a small bowl, mix together ½ cup powdered sugar (confectioner's sugar) and a tablespoon of lemon juice. If it is too dry, add a few drops of water or lemon juice. If it is too wet, add more sugar. Drizzle on the bread and enjoy!
I recommend lining a bread pan with parchment paper AND brushing with melted coconut oil or vegetable oil, to ensure the lemon loaf releases easily.
Try adding 1 cup of fresh or frozen blueberries to the batter!