Turn on the oven to 180ºC. Line a loaf pan (mine is 9"x5"x3") with baking paper.
Pour the soy milk and vinegar together. Allow it time to sit and curdle - this is vital for making the cake rise properly.
Take the lemons and roll them on a cutting board - this loosens up the delicious juice inside. Zest both lemons into a small bowl. Add the juice of one lemon to the zest. Reserve the juice of the other lemon for later - it will be used for the drizzle icing.
Place the oil and sugar in the TM bowl. Add the tablespoon of egg replacer powder to the curdled soy milk. Whisk to combine.
Pour the lemon juice with zest and the curdled milk mixture into the TM bowl. Mix 10 seconds/speed 5. Check to make sure the sugar has dissolved, if not mix again for a few seconds.
Add the flour to TM bowl. Mix 10 seconds/speed 4.
Scrape down sides, add the baking powder and mix 10 seconds/speed 4.
Pour into prepared pan and bake for 40-50 minutes or until golden brown. DON'T remove from pan yet.
In a small bowl mix the remaining lemon juice and the 75 grams sugar. Using a toothpick make tiny holes all over the top of the cake. Pour the lemon/sugar mixture over all and allow to sink inches Leave the cake in the pan for 25 minutes.
Remove to a serving plate and allow to continue to cool.