Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan and set aside.
In a large mixing bowl, whisk together dry ingredients ( flour, cornstarch, baking powder, salt, turmeric, and lemon zest). Set aside.
In another large mixing bowl, whisk together remaining ingredients (lemon juice, sugar, non-dairy milk, oil, yogurt, and vanilla).
Slowly pour dry ingredients into wet ingredients. Use a spatula to fold together just until combined. DO NOT OVERMIX.
Pour mixture into pan. Tap pan to remove any air bubbles.
Bake for 50-55 mins or until a toothpick comes out clean.
Let cool before removing.
While cooling, add strawberries to a small sauce pan with 2 tablespoons of water over medium heat. Let cook for about 5-7 minutes and smash them down as they soften. Mixture should begin to thicken. Strain through a sieve.
Into a bowl, add powdered sugar, 2 tablespoons of strawberry puree and 3 tablespoons of dairy free milk. Beat with a mixer. If desired - Add another 1-2 tablespoons of strawberry mix for a stronger strawberry flavor, beat again.Otherwise - add more dairy free milk until desired consistency.
Pour glaze over cooled lemon loaf cake.