To Make the Cake

1. Preheat the oven to 180c. Grease and line a deep baking tray or roasting tin.
2. In a small bowl whisk together the ground psyllium husks/ground flax seeds with the water. Set aside to thicken into your egg mixture.
3. In a medium bowl mix together, the lemon zest, plant milk, vanilla, and olive oil. Set aside.
4. In a large bowl or a food processor, place the caster sugar. Add the plant milk/olive oil mixture and the thickened psyllium husk/flaxseed mixture and blend until the sugar is completely dissolved and the mixture is smooth and glossy. If you don’t have a food processor, use an immersion blender. The blended mixture should be thick and creamy, almost like mayo.
5. In a separate bowl, sieve and combine the flour, baking powder, and salt.
6. Add the flour mixture to the milk/sugar/oil mixture in three additions, mixing gently between each addition. Pour the batter into the prepared tin and place in the preheated oven. Bake for 40 minutes.
7. Once baked, remove from the oven and place the baking tray on a wire cooling rack. Allow the cake to cool completely.

To Make the Glaze

1. Once the cake is room temperature, sieve the icing sugar into a medium bowl. Squeeze the lemon juice through the sieve to catch any pips. Whisk together well until smooth.
2. Pour the glaze over the cake and spread to cover the entire surface with the back of a spoon. Sprinkle with poppy seeds and lemon zest (optional) and leave to set for 15 minutes.
3. Slice into 12 pieces and serve.