Preheat the oven to 350 degrees F. Grease a loaf pan and sprinkle with flour. In a medium bowl, combine the flour, baking powder, baking soda and salt.
Using an electric mixer, cream the margarine and sugar. With the mixer running at low speed, add the egg replacer, yogurt, almond milk, then add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice (along with the limoncello) to the mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides and turn the cake out onto the rack to cool. Top with the glaze.