Preheat oven to 350°F and line a loaf pan with parchment paper.
In a large mixing bowl whisk together dry ingredients.
Add in wet ingredients aside from poppyseeds and lemon zest and mix to combine.
Add in poppyseeds and lemon zest.
Pour into loaf pan and bake for 35 to 40 minutes until a toothpick comes out clean from the center, and center is firm.
While baking, make the glaze: sift powdered sugar to remove clumps.
whisk in almond milk, a tablespoon at a time until you reach the desired consistency (thick but pourable). Stir in lemon zest.
Once the loaf is done, let cool completely before pour on the glaze.
Slice and serve.
Store in refrigerator for up to 1 week or in the freezer for a month or so.