Bright lemon zest gets rubbed right into the sugar until the whole mixture turns fragrant and pale yellow, which is the trick behind this cake's deep citrus flavor in every bite. Extra-virgin olive oil gives the crumb a rich, moist texture and a subtly fruity note that pairs beautifully with fresh lemon juice folded through the batter. A quick flax-and-water gel helps bind everything into a thick, tender batter that bakes up golden with crisp edges. Once cooled, the whole square gets showered in a simple lemon glaze that sets into a thin, sweet-tart shell before slicing. It's an easy one-pan bake with bold citrus flavor from start to finish, and it's a great pick for a dairy free dessert table.
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Learn more →9 servings
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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