Gluten Free + Allergy Friendly Lemon Cake with Earl Grey Glaze

We could eat this lemon cake any day of the week. Earl Grey tea adds another dimension!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: (1) 9" x 13" cake or (2) 8" x 8" cakes, or 18 cupcakes.

Ingredients

For the Cake:
2 eggs, or egg replacers
1 cup milk of choice
1/2 cup oil of choice (note: if using an oil that's solid at cool temperatures, like coconut oil, melt the oil before beginning this recipe)
Zest of 1 lemon
 
For the Glaze:
1/2 tsp oil of choice
3/4 cup powdered sugar
2 tablespoons lemon juice
2 Earl Grey tea bags

How-To

For the Cake:

Preheat your oven to 360°F. Grease a loaf pan with your favorite oil.

Combine the Hungry Harry's Yellow Cake mix, eggs or egg replacers, milk, oil, and lemon zest. Mix well until completely combined. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool before pouring the glaze over the top.

For the Glaze:

Combine the oil, powdered sugar, and lemon juice in a small sauce pot. Bring to a boil and whisk until the sugar is completely dissolved. Add the tea bags, and steep until the glaze is completely cool. Remove and discard tea bags before glazing the cake.

Note: We like to garnish this cake with candied lemon slices: just slice lemons as thinly as possible and simmer in a mixture of 1 part sugar:1 part water, until the rind is tender.