2 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups Earth Balance Non-Hydrogenated Spread
2 1/4 cup vegan granulated sugar
3 tablespoons Ener G Egg Replacer
3/4 cups water
1 cup soymilk
1 1/2 tablespoons lemon zest
2 teaspoons lemon extract
1/2 cup plus 2 tablespoons lemon juice
Preheat oven to 300 degrees. Oil and flour a bundt pan, set aside.
In a small bowl, combine the egg replacer and water, mix until frothy, set aside. In another a small bowl, sift together the flour, baking powder, and salt. In a medium-sized bowl, cream the Earth Balance and 1 3/4 cups of the sugar. Add the equivalent of 1/6 of the egg replacer-water mixture at a time to the creamed Earth Balance and sugar, mixing well after each “1/6” addition. Add the flour mixture alternating with the soymilk–start and end with the flour. Mix, or stir well after each addition of the soymilk (before you add the next bit of flour). Once the flour and soymilk have been mixed, add the lemon zest, lemon extract, and 2 tablespoons of the lemon juice. Stir well. Pour batter into prepared pan and bake for 1 1/2 hours, or until toothpick comes out clean.
Remove from oven, let sit in pan for 10 minutes, then invert onto cooling rack with a plate or pan underneath. Poke holes with toothpick all over the top of the cake and let cool for a while longer.
Meanwhile, in a small saucepan, boil the 1/2 cup lemon juice and remaining sugar over medium heat, and stir until sugar dissolves. Pour this “syrup” over the cake.
Borrowed from: http://www.squidoo.com/vegan-cake-recipes#module7058281