Meyer Lemon Bundt Cake

• Cake
• 1 tablespoon margarine, vegan, melted
• 3 1/2 cups plus 2 tbs flour, divided
• 1 tablespoon flax seed, ground
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup soymilk, unsweetened, plain
• 1 tablespoon meyer lemon zest, grated
• 1/2 cup meyer lemon juice
• 1 1/4 cups agave nectar, light
• 1/2 cup canola oil
• Icing
• 1 1/2 cups cashew pieces, roasted, unsalted
• 1/3 cup agave nectar, light
• 1/3 cup coconut milk
• 1 teaspoon vanilla extract

1. Cake:
2. Preheat oven to 350u0b0F Grease and flour bundt pan.
3. Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
4. Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pan, then unmold.
5. Icing:
6. Blend all ingredients in blender 5 minutes; Strain through sieve, then drizzle over cake.

cake, margarine, flour, flax seed, baking powder, baking soda, salt, soymilk, lemon zest, lemon juice, agave nectar, canola oil, icing, cashew, agave nectar, coconut milk, vanilla

Taken from www.food.com/recipe/meyer-lemon-bundt-cake-459248 (may not work)