Preheat the oven to 350 degrees. Spray the bundt pan liberally with coconut cooking spray.

Prepare flax egg in the bowl of a standing mixer and set aside to gel. While flax is gelling, whisk together dry ingredients in a separate bowl.

Add sugar to flax egg and cream together. With the mixer running add vanilla. Add in kefir, olive oil and lemon juice creaming. everything together until homogeneous.

Slowly begin to add dry ingredients. Scrape down the sides and make sure to get right to the bottom of the mixing bowl so there are no dry pockets of batter.

Transfer to the bundt pan. Tap the pan on the counter several times to even out batter and to remove any potential air bubbles.

Bake for 42-45 minutes until a wooden skewer comes out clean with a few crumbs attached. Place the bundt pan on a cooling rack for 8 minutes before turning the cake out. Don't be scared, just do it! Allow the cake to cool completely before glazing.

Place sugar in a clean mixing bowl. Add whip attachment to the mixer and slowly begin whisking. Add in 1 tbsp lemon juice at a time. Glaze should be a pourable consistency.

Drizzle evenly over cooled cake. Glaze will harden quickly. ENJOY!!