Preheat the oven to 350° F. Prepare a 9x5 loaf pan with parchment paper. Allow some paper to hang over for easy removal of the loaf once it’s baked and cooled.
With an electric mixer cream together the vegan butter and sugar. It should be thoroughly mixed and fluffy, this should take about 3-4 minutes.
Add the vanilla extract and lemon juice and mix until it's fully incorporated.
Mix in the remaining wet ingredients: plain vegan yogurt, non-dairy milk, and add the lemon zest. Mine did curdle a little, this is fine. In another bowl sift the flour, baking powder, baking soda, and salt.
Mix the dry ingredients into the wet mixture a little at a time. Making sure the batter is thoroughly incorporated each time. This will be a thick batter.
Pour the batter into the prepared pan.
Cook the loaf for 40 minutes in the oven. Put foil over the top to prevent the loaf from browning more while cooking.
Cook the loaf for an additional 15-20 minutes, or until a toothpick that's been inserted into the loaf comes out clean.
Let the loaf cool on a wire rack. Once cool remove it from the loaf pan by carefully sliding a knife around and pulling it out by the parchment paper.
Prepare the lemon glaze by mixing the powder sugar and lemon juice. A spoon or fork should be sufficient to mix it.
Drizzle the glaze over the cooled loaf and then sprinkle the remaining lemon zest on top of the glaze.
Allow the glaze to set before serving. You can speed up this process by putting the loaf in the fridge for around 10 minutes.
You can now slice and serve the bread. For ideal storage keep the loaf covered and in the fridge for up to around 5 days.