Gluten Free & Allergy Friendly Lemon Cake with Earl Grey Glaze

We love 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
Yield: (1) 9" x 13" cake or (2) 8" x 8" cakes, or 18 cupcakes.


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 oil of choice.
Combine the Hungry Harry's Yellow Cake mix, egg or egg replacer, milk, oil, and lemon zest. Mix until completely combined. Bake until a skewer or knife inserted in the middle comes out clean, 20-25 minutes.
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, whisking until the sugar is completely dissolved. Add the tea bags, and steep until 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 to 1 part water, until the rind is tender.