Preheat oven to 350.
Grease bundt pan.
Whisk together flour through salt and set aside.
Cream Earth Balance and sugar in mixer.
Add egg replacer mixture and mix well.
Add in lemon zest.
Next, alternate the flour with the lemon juice and the yogurt until well blended.
Pour into bundt pan.
Bake for 40-45 minutes or until toothpick comes out clean.
Cool on cooling rack.
Glaze when cool.
I used powdered sugar mixed with half rice milk/half lemon juice for the glaze because hubby thought there was enough lemon. If it had been me, I would have used all lemon juice.