This bright, sunny loaf gets its lift and structure from a flaxseed gel and a vegan buttermilk made with plant-based milk and a splash of apple cider vinegar, so no eggs are anywhere near the batter. Fresh lemon juice and zest are folded in twice as strong, once in the batter and again in a pourable glaze, giving the crumb that unmistakable tangy-sweet punch. The vegan butter keeps everything moist and tender, while the batter bakes up into a deep-golden loaf with a soft, fine crumb that slices beautifully. Once it's cooled just enough, that glossy glaze gets spooned over the top and left to set into a delicate, crackly sheen. It's a simple, one-bowl kind of bake that comes together with pantry staples and a good squeeze of citrus, making it an easy pick for an egg free kitchen. Slice it thick, pour some tea, and it disappears fast.
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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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