In a bowl, combine the gluten-free flour, almond flour, salt, baking soda, baking soda, and poppy seeds. Set aside.
Add the lemon zest and granulated sugar to a large bowl. Work the zest into the sugar by pinching them together.
Add the oil, lemon juice, non-dairy milk, eggs, and whisk until combined.
Add the flour mixture and stir until a smooth batter forms. Cover and let it rest for 30 minutes.
Preheat the oven to 350°F (177°C). Grease and line an 8-inch metal loaf pan with parchment paper.
Pour the rested lemon poppy seed pound cake batter into the pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs on it. Let it cool in the pan for 15 minutes before taking it out onto a wire rack to cool completely.
Add all of the lemon glaze ingredients in a small bowl and stir until smooth. Pour as much or little as you like on the cooled lemon poppyseed loaf and let it dry.
Notes
Storing: You can store this dairy-free lemon cake in an airtight container at room temperature for 3-4 days. If you don't have an airtight container, keep it well-covered in plastic wrap or foil. Try to slice as you go, instead of slicing the whole loaf at once to avoid it drying out.Freezing: You can wrap the unglazed loaf or slices with plastic wrap, then wrap it with foil, and place it in a freezer bag. You can store this gluten free lemon bread for up to 3 months. When you're ready to eat, thaw it out in the refrigerator or at room temperature and glaze before serving.