Preheat oven to 350 degrees. Grease a bundt pan or two 8" rounds.
Zest/finely grate the lemons, set aside.
In a liquid measuring cup, place the milk (or milk/yogurt mixture) and squeeze the lemon juice in over the top to curdle. Set aside.
In the bowl of your mixer, cream the coconut oil and sugar.
Add the vanilla, zest, and gelatin eggs.
Add the curdled milk/lemon mixture.
With the mixer running, sprinkle in the baking powder, baking soda, and sea salt.
Continue with the flours and finally the poppy seeds.
Spoon batter into the prepared pan(s) and bake in the preheated oven for about 45 minutes for a bundt or about 25 minutes for the rounds. Either way, test for doneness by sliding a knife or toothpick in the middle to check for moist (but not wet!) crumbs.
Let cool for 10-15 minutes, then invert onto a cooling rack to cool the rest of the way.
Frost as desired (suggestions above).