We could eat this lemon cake any day of the week. Earl Grey tea adds another dimension!
Gluten Free + Allergy Friendly Lemon Cake with Earl Grey Glaze
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.