Whisk milk and yogurt together and set aside.
In another bowl, whisk the flour, xanthan, baking powder, and salt together.
In mixer cream the Earth Balance and sugar until fluffy.
Add egg replacer mixture and lemon zest.
Add the flour mixture and milk mixture, starting and ending with flour mixture.
Mix until just combined - don't overmix.
Spoon into greased donut tins.
Bake at 350 for 8-10 minutes, or until donuts spring back when touched.
Cool on wire rack.
Whisk in lemon juice until a pourable glaze forms.
Drizzle over donuts.