Bright lemon zest gets rubbed right into the sugar until the whole mixture turns fragrant and pale yellow, setting up the citrusy backbone of this snacking cake. Olive oil and creamy yogurt keep the crumb moist and rich, while fresh lemon juice folded into both the batter and the glaze gives it that unmistakable sunny tang. The batter comes together quickly in two bowls, bakes up golden with edges that pull gently from the pan, and gets finished with a thick, pourable glaze that sets into a delicate sheen. Sliced into nine tidy squares, it's simple enough for an afternoon treat and pretty enough for company. This one’s a great fit for a gluten free dessert table, no fuss required.
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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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