Any ideas on what I could sub for 2 TBSP of light corn syrup in a cake? Would agave work?

Great info - thanks so much everyone. The corn syrup was called for in a lemon polenta cake recipe. I went with agave and it came out great.

if the corn syrup in the cake and not the frosting, i'd try honey before i'd try any other substitution. it's a little closer in texture to the corn syrup. second to that i'd try brown rice syrup. if it's the frosting, i would stic with the corn syrup.

Here's a bit I found.
http://www.allaboutagave.com/substituting-agave-nectar-for-other-sugars.php

I believe you can use golden syrup, agave, honey, or another liquid sweetener. But as substitutions go, it really depends on what the recipe is, and, keep in mind, the final product may be different than the original. Here's a great article David Lebovitz did on corn syrup and substitutions:

http://www.davidlebovitz.com/2009/01/why-and-when-to-use-or-not-use-c/