2cPowdered SugarTHIS IS APPROXIMATE - you may need more or less
1-2tbspLemon Juicealso use to thin, if needed
2dropsYellow Food ColoringOPTIONAL
FOR THE CAKE:
Prepare flax "eggs" by combining 2 tbsp of ground flax with 6 tbsp of water. Allow to sit for at LEAST 5 minutes. The mixture should become thick and gelatinous as the flax absorbs the water.
Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream together the softened vegan margarine and sugar.
Add the flax "eggs", Silk Dairy-Free Yogurt Alternative, vanilla, lemon juice and zest. Mix until well incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add to the mixer, beating until just combined.
Stir in poppyseeds.
The batter makes enough for 1 standard loaf pan, but I chose a variety of vessels such as cupcakes, mini loaf and even a mug.
OPTIONAL: To make this cake a bit more lemon yellow, I always like to add two drops of food coloring. This is completely up to you.
FOR THE GLAZE:
Using an electric mixer, combine the vegan margarine and yogurt until completely smooth. There should be no bits of margarine showing.
Add in your powdered sugar 1/2 c at a time, beating between additions.
Add the lemon juice (which may cause some separation. That's ok, keep beating). If the glaze is too thick, add more lemon juice. Too thin? Add more powdered sugar. The amount can and will vary greatly depending on factors such as humidity, moisture content of the vegan margarine, etc. It is a very forgiving glaze, so just play with it until it's just right.
*USE THE GLAZE IMMEDIATELY or REFRIGERATE UNTIL READY TO USE*