Bright lemon juice and zest give this loaf its sunny flavor, folded into a soft batter that turns golden and tender in the oven. A quick vegan buttermilk made from plant-based milk keeps the crumb moist, while a flax gel does the binding work usually left to eggs. The result is a loaf with a deep golden crust and a fine, springy texture that slices beautifully. Once cooled, it gets finished with a glossy lemon glaze that sets into a thin, sweet-tart shell as it drips down the sides. It's the kind of bright, citrusy bake that works well for an Added Sugar kitchen without sacrificing that classic bakery-style finish. Simple pantry staples and a little patience while it cools are really all this one asks of you.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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