Preheat oven to 375 degrees.
In a small bowl combine soy milk and apple cider vinegar. Sit aside for 10 minutes.
In another bowl combine flour, baking soda, salt, and poppy seeds. Set aside.
In a large bowl, whisk together sugar , oil, vanilla extract, yogurt, lemon juice and zest. Slowly add in soy milk, whisking until incorporated. Add the dry ingredients to the wet, folding in gently until combined.
Pour into a non-stick Bundt pan and bake 25-30 minutes or until done. Can check this by inserting a toothpick in middle and if it comes out clean, it’s ready.
To make the glaze, whisk together powdered sugar and lemon juice. Add more lemon juice if needed for smooth consistency.
Drizzle glaze over warm cake and let cool. Enjoy!