This bright, citrus-kissed cake gets its signature richness from good extra-virgin olive oil, with fresh lemon zest and juice waking up every bite. Ground flaxseed steeped into a gel does the binding work here, giving the crumb a tender, moist structure without a single egg in sight. A splash of vanilla rounds out the batter, and folding the wet and dry ingredients together just until combined keeps the texture soft rather than dense. It bakes up into a deep-golden loaf with a crackly top and edges that pull cleanly from the pan, perfect for slicing once fully cooled. Simple, fragrant, and easy to make ahead, it's a solid choice to bake for an Added Sugar Free table without missing a bit of flavor.
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil, line the bottom with a round of parchment paper, and grease the parchment.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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