Bright lemon zest and juice give this cake its sunny flavor, balanced by crunchy poppy seeds folded through a tender, golden crumb. The batter comes together with a quick flax gel and a tangy plant-based buttermilk, giving the cake real structure and a soft, moist bite without any fuss. Vegan butter creamed with cane sugar builds that classic pale, fluffy base before the dry ingredients get folded in gently so the texture stays light. Once baked and cooled, the whole thing gets draped in a simple lemon glaze that sets into a thin, glossy shell as it drips down the sides. It's an easy one-layer cake that looks impressive but bakes in a single pan, and it's a naturally solid pick for an egg free dessert table.
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In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper.
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