Bright lemon zest gets rubbed right into the sugar until the whole mixture turns fragrant and pale yellow, which is the little trick that makes this cake taste so intensely of citrus. A flax-and-water gel takes the place of eggs for binding, keeping the crumb soft and moist while good extra-virgin olive oil adds richness and a subtle fruity depth you can really taste. The batter comes together in two bowls with a simple fold, no mixer needed, and bakes up golden with a set top and clean edges. Once cooled, it gets finished with a tangy-sweet lemon glaze that sets into a thin, glossy shell before you slice it into neat squares. It's an easy, bright dessert that fits beautifully into a vegan spread, whether it's for brunch or an afternoon treat with tea.
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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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