Preheat the oven to 180°C. Grease a large loaf pan or two small loaf pans, then line them with parchment paper.

Sift together all the dry ingredients, except the poppy seeds and sugar, then whisk to combine.

In another bowl, beat the eggs with the soy milk, soy yogurt, and sour cream until smooth. Add the lemon juice and melted vegan butter, then mix again until fully combined. Fold the wet mixture into the dry ingredients. Whisk or beat with a hand mixer until the batter is smooth.

Pour the batter into the prepared pan or pans and bake until a toothpick inserted into the center comes out clean. Small pans will take 30-35 minutes; a large pan will take 50-60 minutes.

Let cool on a wire rack for 20 minutes. Using toothpicks or a fork, poke holes all over the freshly baked cake.

Spoon 5-6 spoonfuls of syrup evenly over the cake. Refrigerate for 1 hour to let it soak in, though overnight is even better.

Brush the soaked lemon poppy seed cake with warm, clear fruit glaze. Finely grate a little organic lemon zest over the top, then serve.

Combine the lemon juice, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar has completely dissolved.

Simmer for 1-2 minutes, then remove from the heat and let the syrup cool before using.