lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Tiramisu
Ingredients:
- 1 mascarpone cheese
- 8 canned pumpkin puree
- 1/2 heavy cream
- 2 1/2 cinnamon
- 2 ground nutmeg
- 1 powdered sugar
- 1/2 vanilla extract
- 1 1/2
- 1
Instructions:
1. Whip and chill your heavy cream at least an hour before starting this recipe. Keep it in the fridge!
2. Using a 9 inch pan (or a glass trifle dish), layer the ladyfingers over the bottom of the pan.
3. Sprinkle either the orange juice or rum over the lady fingers.
4. Mix the mascarpone cheese with pumpkin, spices, powdered sugar and vanilla until blended well.
5. Fold in ONLY 1 1/2 cups of the whipped cream gently.
6. Layer this over the lady fingers.
7. Using the remaining whipped cream, layer that over the pumpkin/cream layer.
8. Sprinkle lightly with cinnamon. (I always add a pinch of orange zest for color and flavor.).
9. Cover and refrigerate at least 4 hours or overnight.
10. If you're making this in a trifle bowl, you can make more layers but make sure that your lady fingers have been sprinkled with either the orange juice or the rum. I usually double the recipe and prepare it in a 13x9 inch glass dish.
11. *Do not use canned Pumpkin Pie Mix!
12. **** Lady Fingers! Sometimes these cookies are hard to find in a super market. If you ask a Manager about them, usually they know where they are stocked in the store. If you have an Italian market, you'll find them there and they have the firmer lady fingers which are perfect for tiramisu recipes.
13. If you can't find any ladyfingers anywhere, just buy a frozen or fresh pound cake. Slice it into 1/2 inches slices and then cut 3 or4 finger-length pieces out of each slice. You can bake these cake "fingers" in the oven at 325 degrees until lightly toasted and then cool them. Or you can use the fresh or frozen cake immediately after slicing. You can even do this with your basic white or yellow cake mix after it has baked and cooled. Vanilla wafers can also be used as they are in most of the Ice Box cake recipes. So if you can't find any lady fingers, don't worry. Use your imagination and come up with a good substitution and your recipe will be great because of the rest of the wonderful ingredients!
Title: Raspberry and Frangipane Tart
Ingredients:
- 500 butter
- 200 caster sugar
- 200 eggs
- 2 kirsch
- 2 plain flour
- 4 fresh raspberries
- 200 icing sugar
- 4
- 85
- 110
Instructions:
1. Preheat oven to 200C/400°F.
2. Roll out the pastry and use it to line a 25cm tart tin.
3. Prick the base lightly all over with a fork and refrigerate again until firm.
4. Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft.
5. Gradually add the eggs and yolks, beating well after each addition.
6. Add the Kirsch if it is being used, and then stir in the ground almonds and flour.
7. Spread the jam evenly over the base of the chilled pastry case.
8. Sprinkle with the raspberries so that they are evenly spaced.
9. Pile the frangipane over the raspberries and use a spatula to smooth it.
10. Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown.
11. Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set.
12. Dust with icing sugar just before serving.
Title: Pumpkin Cake with Orange Glaze
Ingredients:
- 2 light brown sugar
- 3/4 butter flavor shortening
- 4 eggs
- 16 pumpkin
- 1/4 water
- 2 1/2 cake flour
- 4 baking powder
- 1 pumpkin pie spice
- 1 1/2 baking soda
- 1 salt
- 1/2 walnuts
- 1/2 raisins
- 1 confectioners' sugar
- 3/4 orange zest
- 4 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 12 cup Bundt pan.
3. Combine brown sugar and shortening in large bowl.
4. Beat on low speed until creamy.
5. Add the eggs one a time, beating well after each addition.
6. Stir in the pumpkin and water.
7. Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
8. Add to the pumpkin mixture, beating at low speed until well blended.
9. Beat for 2 minutes at medium speed.
10. Fold in the 1/2 cup of walnuts and raisins.
11. Spoon into the pan.
12. Bake for 55-60 minutes.
13. Cool for 10 minutes before removing from the pan.
14. Place cake on serving plate.
15. For the glaze, combine the sugar, orange peel and orange juice.
16. Stir with a spoon until well blended.
17. Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
18. Sprinkle with additional nuts before the glaze hardens.
Title: Peach Cobbler
Ingredients:
- 1 sugar
- 5 flour
- 1 1/2 egg
- 2 butter
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Place fruit in baking dish (8x8 or larger).
3. Cut crust from bread, and cut bread into strips. Place strips over peaches.
4. Mix sugar, flour, egg and butter. Blend well, and pour over bread strips.
5. Bake 35 - 45 minutes or until golden brown.
Title: Melt In Your Mouth Peanut Butter Blossoms
Ingredients:
- 1/2 shortening
- 1/2 peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 baking powder
- 1/8 baking soda
- 1 egg
- 2 milk
- 1 vanilla
- 1 3/4 all-purpose flour
- 1/4 granulated sugar
- 1
Instructions:
1. Preheat oven to 350.
2. In your electric mixer's bowl, beat the shortening and peanut butter on medium to high speed for 30 seconds, or until well combined.
3. Add the granulated sugar, brown sugar, baking powder and baking soda.
4. Beat until well combined and"fluffy", occasionally scraping the sides of the bowl.
5. Beat in egg, milk and vanilla until well combined.
6. Beat in the flour.
7. You may stir in any remaining flour with a wooden spoon if your mixer doesn't get it all.
8. Shape cookie dough into one inch balls.
9. Roll the balls (individually) in the 1/4 cup granulated sugar.
10. Place balls 2 inches apart on an ungreased cookie sheet.
11. Bake for 10 to 12 minutes, until bottoms are lightly browned.
12. Do not overbake.
13. Immediately press a Hershey's Kiss into the center of each cookie.
14. Transfer cookies to a wire rack to cool.
15. After cooling, hide them from your children, or you won't get any.
Title: Chocolate Pudding
Ingredients:
- 1 egg
- 1/4 cornstarch
- 1/4 milk
- 2 vanilla extract
- 1/2 salt
- 1/8 sugar
- 1/4
Instructions:
1. combine all ingredients in small saucepan and beat until of even consistency.
2. Add chocolate chips and heat on the range, beating and scraping the sides and bottom of pan constantly until thick.
3. Remove from heat, spread in a shallow dish and chill well, about 2 hours.
4. Serve cold.
Title: Sugar-Fee Meringue
Ingredients:
- 1 artificial sweetener
- 1 vanilla
- 1/2 cream of tartar
- 1/2
Instructions:
1. For each egg white used, use the amount of ingredients above.
2. If two are used double ingredients.
3. Three, triple them, etc.
4. Bake meringue as usual, remembering that egg whites whip up better at room temperature.
Title: Milo Biscuits
Ingredients:
- 1 caster sugar
- 125 butter
- 1 1/2 self-raising flour
- 1 egg
- 1/4 - 1/2
Instructions:
1. Preheat oven to 180°C.
2. Cream butter & sugar.
3. Add egg, Milo & flour and mix to combine.
4. Form into biscuit shapes, allowing room for spreading during cooking.
5. Place on baking tray lined with non-stick paper.
6. Bake for 15 minutes.
Title: Tropical Pina Colada Bread Pudding
Ingredients:
- 1 coconut milk
- 1 milk
- 2 eggs
- 5 sugar
- 1/3 crushed pineapple
- 1 maraschino cherry
- 3/4 butter
- 1/2 milk
- 1 1/2 cornstarch
- 1 sugar
- 1 1/2 vanilla
- 1/4 rum
- 1
Instructions:
1. Preheat oven to 350.
2. Place bread chunks into large bowl and set aside.
3. In another large bowl mix together coconut milk, milk, eggs, sugar, pineapple, cherries and coconut and whisk until combined.
4. Pour milk mixture over bread and stir to coat, let sit for about 10 minutes.
5. In greased 8"x8" or 9"x9" baking dish spread bread pudding mixture and smooth out top, cover with tinfoil and bake for about 1.5 hours or until center is set.
6. Let cool slightly.
7. Meanwhile to make vanilla rum sauce: In sauce pan on medium high melt butter and stir in milk.
8. In small bowl whisk together sugar and cornstarch and add to milk mixture, reduce heat slightly and stir until sauce begins to thicken.
9. Once thick add in vanilla and rum and stir to combine.
10. Pour over bread pudding and serve.
11. Add additional sauce over individually cut slices if desired.
Title: Currant Teacakes from 1663
Ingredients:
- 1/2 powdered sugar
- 1 egg
- 1/4 unsalted butter
- 2 rose water
- 2 heavy cream
- 1 flour
- 1 currants
Instructions:
1. Wash the currants and dry on a paper towel.
2. Spray a muffin pan with baking spray.
3. Cream the butter until soft and light; gradually add in the powdered sugar, beating until combined.
4. Add the egg yolk and beat vigorously.
5. Take 2-3 teaspoons of flour from the 1 cup flour listed above, and sprinkle over the currants.
6. Add remaining flour to the butter/egg mixture, moistening it with the rosewater and cream. Mix well.
7. Add flour currants and mix well.
8. Beat egg white until stiff but not dry, and fold carefully into the batter.
9. Transfer the batter to 12 muffin cups, filling equally. Bake at 350 for about 30 minutes.
Title: Easy Lemon Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant lemon pudding
- 1 1/3 milk
- 2
- 1 1/2
- 1
Instructions:
1. Prepare and bake cake mix as directed for 2 8- or 9-inch round cake layers.
2. Cool completely.
3. Beat pudding mixes and milk with whisk for 2 minutes.
4. Immediately spread over tops of cake layers.
5. Stack cake layers.
6. Frost with whipped toppin.
7. Keep refrigerated.
Title: Grandma Nancy's Oatmeal Cake
Ingredients:
- 1 oatmeal
- 1 1/2 flour
- 1 1/2 hot water
- 1 baking soda
- 1 brown sugar
- 1 cinnamon
- 1 granulated sugar
- 1/2 salt
- 1/2 shortening
- 1 vanilla
- 2 eggs
- 1 coconut
- 1 margarine
- 1/2 walnuts
- 3 milk
- 1 1/2 brown sugar
- 1/2 oatmeal
Instructions:
1. Pour hot water over oatmeal; set aside.
2. Cream together sugars and shortening, then add eggs.
3. Sift together dry ingredients and add to the wet.
4. Stir in oatmeal and vanilla.
5. Pour into greased 9 x 13 cake pan and bake for 1 hr and 10 minutes at 350° and then top with topping.
6. Topping: Combine butter, milk and sugar in a small saucepan.
7. Bring to a boil and continue to boil 1 minutes and add coconut, nuts and oatmeal.
8. Spread on cake and broil until brown (WATCH CAREFULLY IT WILL BURN FAST).
Title: Steamed Cranberry Pudding
Ingredients:
- 1/2 shortening
- 2/3 sugar
- 2 eggs
- 2 molasses
- 1 2/3 all-purpose flour
- 3/4 baking soda
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 salt
- 2 1/2 fresh cranberries
- 1 frozen cranberries
- 1/2 sugar
- 1/2 butter
- 1/2 margarine
- half-and-half cream
- vanilla extract
Instructions:
1. In a mixing bowl, cream shortening and sugar.
2. Beat in eggs and molasses.
3. Combine dry ingredients; stir into creamed mixture and mix well.
4. Fold in the cranberries.
5. Pour into a well greased and floured 6 Cup heatproof mold.
6. Cover tightly with double layer of foil.
7. Place on a rack in a deep kettle.
8. Fill kettle with boiling water to a depth of 1in. ; cover kettle and boil gently.
9. Replace water as needed.
10. Steam about 3 hours or until a toothpick inserted near the center comes out clean.
11. Let pudding cool 30 minutes before slicing.
12. For hard sauce, combine sugar, butter and cream in a saucepan; cook and stir over medium heat until smooth.
13. Remove from the heat; stir in vanilla.
14. Serve pudding and sauce warm.
Title: Raspberry Almond Trifle
Ingredients:
- 2 sweetened condensed milk
- 1/4 ladyfingers
- 1
- 2
- 1
- 1/2
Instructions:
1. In large mixing bowl, beat whipping cream and 1 tablespoons liqueur until stiff peaks form. Fold in Eagle Brand; set aside.
2. Layer bottom of twelve 4 oz custard cups or remekins with lady fingers. Brush with some remaining liqueur. Spread half of jam over ladyfingers. Spread evenly with half of cream mixture; sprinkle with half of almonds. Repeat layers with remaing ladyfingers, liqueur, jam, cream mixture and almonds. Garnish with a couple fresh raspberries before serving.
3. Store covered in refrigerator.
Title: Chocolate Chip Crunch Cookies
Ingredients:
- 1/4 unsalted butter
- 1/3 light brown sugar
- 1 water
- 2 all-purpose flour
- 1/2 double-acting baking powder
- 1/4 salt
- 1/4 vanilla
- 1/4
- 1
- 1/2
Instructions:
1. Preheat the oven to 375°F In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg yolk mixture or the egg white.
2. Add the flour, the baking powder, the salt, and the vanilla, stirring until the dough is blended well, and stir in the chips and the cereal.
3. Arrange level tablespoons of the dough 2 inches apart on a lightly greased baking sheet and bake the cookies in the middle of the oven for 8 to 10 minutes, or until they are golden.
4. Transfer the cookies with a spatula to a rack and let them cool.
Title: Chele's Cream Cheese Pound Cake
Ingredients:
- 8 cream cheese
- 3/4 butter
- 3 sugar
- 6 eggs
- 3 flour
- 1 flour
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees. Cream cheese and oleo till fluffy. Add eggs and mix. Beat in remaining ingredients. Pour into greased and floured tube pan.
2. Bake 1 hour at 350 degrees, then 30 minutes at 325 degrees.
3. Cool 15 minutes and remove from pan.
4. Sift powdered sugar on top.
Title: Old Fashioned Green Tomato Cookies
Ingredients:
- 1 1/2 granulated sugar
- 1/2 butter
- 1 margarine
- 1/2 egg
- 3 1/2 milk
- 2 all-purpose flour
- 2 baking soda
- 1/2 cream of tartar
- 1/2 salt
- 1 1/2 granulated sugar
- 1 green tomatoes
- lemon
Instructions:
1. In a medium saucepan, combine sugar, cornstarch and tomato pieces. Cook over low heat, stirring constantly, until very thick. Add grated rind and juice of 1 lemon, stir well and heat again to bubbling. Chill thoroughly.
2. For the cookie batter, cream granulated sugar and butter till fluffy. Add egg and milk and blend well. In a small bowl, combine flour, soda, cream of tartar and salt. Add to creamed mixture and blend well Chill at least 1 hour.
3. To assemble cookies, roll chilled dough to 1/8" thickness and cut cookies with the outer ring of a doughnut cutter, or cookie cutter. Top half the cookies with 1 tbls of chilled filling. Using the center ring from the remaining half of the cut out cookies and place on top of filled halves. Crimp edges with a fork to seal and bake in a 350* oven 15-20 minutes, or until lightly browned.
Title: Maple-Baked Nectarines With Almond Crumble
Ingredients:
- 4 nectarines
- 75 butter
- 2 maple syrup
- 20 mascarpone
- 2 icing sugar
- 150 vanilla bean paste
- 2
- 1/2
Instructions:
1. Preheat oven to 180C or 160C fan forced.
2. Line a small baking dish with baking paper and place nectarine halves, skin down, in dish.
3. Scoop out some of flesh from each half to create a 1 tablespoon hole.
4. In a small food process, pulse almond biscotti until roughly chopped and then place in a small bowl and combine with slivered almonds and butter.
5. Spoon biscotti mixture into nectarines and drizzle with maple syrup and bake for 20 minutes or until nectarines are tender and crumble is golden.
6. Meanwhile, combine mascarpone, icing sugar and vanilla in a small bowl.
7. Serve nectarines with vanilla mascarpone and an extra drizzle of maple syrup, if desired.
Title: Green Slime (Pudding Delight)
Ingredients:
- 1 flour
- 1/2 margarine
- 1 1/2 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 1 instant vanilla pudding
- 1 instant pistachio pudding mix
- 1 Cool Whip
- 8
Instructions:
1. Crust - Mix Butter, Flour (and Nuts if using) spread on bottom of a 13x9 glass Baking dish bake at 350* for 15 minute Let Cool.
2. Cream Cheese Layer.- Mix Cream Cheese, 10X sugar, and cool whip. Spread on top of crust (make sure crust has been cooled or the cream cheese mixture will melt and make the crust mooshy).
3. Pudding Layer.- Mix pudding according to package. Combine both pudding's together before letting set. Once the pudding is set poor on top of Cream Cheese Layer.
4. Top Layer.- Top it off with Cool Whip. (I also like to sprinkle the top with pistachio's or even substitute the crust with an Oreo Cookie Crust for Halloween then sprinkle the top with Oreos).
Title: Wilton Buttercream Icing
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 1 vanilla extract
- 4 confectioners' sugar
- 2 milk
- 3/4 water
- cocoa powder
Instructions:
1. Cream butter and shortening with mixer.
2. add vanilla.
3. gradually add sugar, one cup at a time, beating on medium speed.
4. scrape sides and bottom of bowl often.
5. when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
6. refridgerate leftover icing in an airtight container.
7. Rewhip before using.
8. *****For chocolate icing.
9. Add cocoa powder or melted chocolate when adding the sugar.
Title: Puffed Heart Lemon Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 baking powder
- 1 butter
- 3/4 granulated sugar
- 2 eggs
- 1 vanilla
- 1/4 lemon peel
- 2 powdered sugar
- 1 cream of tartar
- 2 warm water
- 1/2 lemon peel
- 1/2 lemon juice
- 1 powdered sugar
- 3 -4
- 2 1/2
Instructions:
1. Preheat oven to 375 degrees F. Lightly coat 3-inch heart shape pans* or 3-1/2-inch muffin top pans with nonstick cooking spray; set aside.
2. In small bowl stir together flour and baking powder; set aside.
3. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, egg yolk, and vanilla. Beat in flour mixture. Stir in lemon peel.
4. Using about 2 tablespoons batter, spread into the prepared heart shape pans or muffin top pans. Bake for 8 to 10 minutes or until edges are golden. Carefully transfer to a cooling rack; cool completely.
5. Spread half the cookie tops with white Lemon Glaze and the other half with pink Lemon Glaze, or frost all one color. Let stand on wire rack until icing is dry. Transfer some of the icing to a pastry bag fitted with a writing tip or a small self-sealing plastic bag with a small corner snipped off to pipe initials, if desired. Makes about 20 cookies.
6. Lemon Glaze: In a large bowl stir together 3 to 4 tablespoons lemon juice and 2-1/2 cups powdered sugar. Spoon half the mixture into another bowl. One drop at a time, add red food coloring; stir thoroughly between each addition to reach desired shade of pink.
7. Royal Icing: In a large mixing bowl combine one 16-ounce package powdered sugar (3-1/4 cups), 2 tablespoons meringue powder (with cake decorating supplies at crafts stores), 1/2 teaspoon cream of tartar. Add 1/2 cup warm water. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until sugar mixture is very stiff. Add 1 teaspoon finely shredded lemon peel. Cover bowl with a damp paper towel and plastic wrap; refrigerate up to 2 days. Makes about 5 cups.
Title: Lemon Posset
Ingredients:
- 2 heavy cream
- 2/3 granulated sugar
- 5 lemon juice
- 1 lemon zest
Instructions:
1. In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch carefully that the cream doesn't boil over.
2. Remove pan from heat and stir in lemon juice and zest. Let cool, about 15 minutes.
3. Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
4. Serve with whipped cream and berries, or crisp shortbread or almond cookies.
Title: Surprise Carrot Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/2 sugar
- 3/4 mayonnaise
- 2 baking soda
- 2 ground cinnamon
- 1/2 salt
- 1/2 allspice
- 3 ground ginger
- 8 eggs
- 2 carrots
- 3/4 pecans
- 6 butter
- 1 margarine
- 1 cream cheese
- 1 -2 vanilla extract
- 4 milk
- powdered sugar
Instructions:
1. Preheat oven to 350°F Spray two 9-inch round cake pans generously with no-stick spray with flour.
2. Combine cake flour, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. In a large bowl, combine mayonnaise, eggs and crushed pineapple with juice. Add dry ingredient to the large bowl, beat with electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes, scraping bowl occasionally. Stir in carrots and pecans. Pour batter into prepared pans.
3. Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire rack. Cool completely.
4. Beat room temperature cream cheese, butter and vanilla in mixer bowl with electric mixer until well combined. Gradually add powdered sugar . Add milk by tablespoonful until frosting reaches a spreadable consistency.
5. Place one cake layer topside down on serving plate. Spread with frosting . Top with remaining cake layer, topside up. Spread sides and top of cake with remaining frosting.
Title: Cookie Cutter Shortbread Hearts
Ingredients:
- 1 butter
- 3/4 confectioners' sugar
- 2 flour
- 1 -2 vanilla
- 1 chocolate chips
- 2 milk
Instructions:
1. Preheat oven to 325°. Line cookie sheets with parchment.
2. Beat softened butter and confectioners sugar until creamy.
3. Add flour and vanilla.
4. At this point, you can divide dough into bowls and add different colors, as desired.
5. Shape into disc's and chill until firm.
6. Allow disc to rest on board for 10 minutes. Roll out dough to 1/8" thick, with floured rolling pin. Cut out with cookie cutters as desired.
7. Place on cookie sheets and bake, 10 to 12 minutes, or until firm, not browned. Timing will depend on size of cookie cutters.
8. Melt chocolate with milk in microwave at half power, 15 seconds at a time, stirring until chocolate is almost melted. Continue stirring until smooth. Set aside to cool, continue stirring until spreadable.
9. Cool cookies on racks and spread a small amount of chocolate on bottom of 1/2 of cookies. Top with second cookie, while chocolate is still soft. Allow to cool before serving.
10. * Dough can be kept in the refrigerator for 3 days or frozen for about 2 months.
Title: Strawberry Parfait
Ingredients:
- 1/2 heavy cream
- 1/2 creme fraiche
- 1/2 strawberry
Instructions:
1. Whip heavy cream into soft peaks.
2. Whisk lemon curd with creme fraiche.
3. Fold the whipped cream into the lemon mixture and layer it with sliced strawberries in a glass.
Title: Meyer Lemon Bundt Cake
Ingredients:
- 1 margarine
- 3 1/2 flour
- 1 flax seed
- 1 1/2 baking powder
- 3/4 baking soda
- 3/4 salt
- 1 soymilk
- 1 meyer lemon zest
- 1/2 lemon juice
- 1 1/4 canola oil
- 1/2 cashew pieces
- 1 1/2 coconut milk
- 1/3 vanilla extract
- 1/3
- 1
Instructions:
1. Cake:
2. Preheat oven to 350°F 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.