Bright olive oil and fresh lemon zest give this cake a fragrant, golden crumb with a tender, moist bite that keeps for days on the counter. A quick flax-and-water gel does the binding work here, so the batter comes together smooth and glossy without a single egg in sight. Extra-virgin olive oil isn't just for structure — it lends a subtle, fruity richness that pairs beautifully with the bright hit of lemon juice and zest folded through the batter. Once baked, the top turns deep golden and the edges pull cleanly from the pan, giving you that classic bakery-style finish. A light dusting of powdered sugar just before slicing is the perfect final touch, whether you're serving it plain with coffee or dressing it up for company. This one's an easy, reliable choice to keep on hand for a gluten free dessert table.
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Learn more →10 servings
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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