Lemon Drizzle Cake
1 cup sugar
1/2 cup margarine
1 egg replacer
2 tbsp. plain non-dairy yogurt
1/2 cup rice milk
1 1/2 cups flour
1 tsp. baking powder
zest of one lemon

For icing:
juice of one lemon
1/4 cup powdered sugar
Spray a 9" round pan.  Cream the margarine and sugar.  Beat in the egg and yogurt.  Beat in the rice milk.  Combine flour and baking powder and then beat into sugar mixture until blended.  Stir in the lemon zest.  Pour into pan.  Bake at 350 for 30-45 minutes or until a toothpick comes out clean.  To make icing, combine lemon juice and powdered sugar.  Poke holes with a piece of dried spaghetti all over the cake.  Pour icing over warm cake.  If desired decorate with lemon.  Cool and enjoy.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, and Tree Nut