In a measuring jug, blend together the sunflower oil, vegan yoghurt, soy milk, lemon juice and lemon extract until smooth using an immersion blender. Alternatively use a whisk to combine the wet ingredients. Set aside.

In a large bowl sieve together the plain white flour, baking powder, bicarbonate of soda, salt and corn starch then stir well to combined. Make sure there are no large lumps of corn starch in the mix before proceeding.

In a medium bowl, place the sugar and lemon zest. With your finger tips, rub the lemon zest into the sugar until combined and fragrant. Add the blended liquid ingredients and whisk together until smooth. It should take around 20-30 seconds for the sugar granules to dissolve slightly. Finally add the wet ingredients to the flour mixture and stir until just combined and no lumps remain.

Finally add the poppy seeds and mix through the batter.

Pour the cake batter into the prepared loaf tin and bake for 40 minutes or until risen and golden. A toothpick inserted into the centre of the cooked cake should come out clean. Remove from the oven and set on a wire cooling rack until room temperature then transfer to the fridge to chill for at least 20 minutes. While the cake is cooling, prepare the lemon glaze.

To make the lemon glaze, mix the sugar and lemon juice together in a bowl. Place the cooled cake on a wire rack over a baking tray (to catch any drips) and pour the glaze over the top of the cake sprinkle with some extra poppy seeds. Return to the fridge until set then slice and serve.