Blake Shelton and Gwen Sebastian’s newest song is all over country radio right now, and I’m obsessed. I have it on my summer playlist, and I’ve been listening to it on repeat. It’s a slow, romantic song and I just love it.
You know what else I love? Lemons. I mean, I try to incorporate them in everything I do. Whether it be a glass of lemonade, a lemon cocktail or lemon hummus, I can’t get enough of it in the summer. So I thought I would try my hand at a lemon cake.
You have to know that I’ve only made cake from scratch a handful of times. So when I attempted this recipe and it looked a little off, I realized I had forgotten an ingredient. The vanilla Greek yogurt. I flew to the oven and pulled it out and luckily it hadn’t started baking yet. That was a seriously close one. So remember to add the greek yogurt!
This is a perfect cake to bring to a cookout or just a summer Sunday afternoon. The hardest part is waiting for the cake to cool. I messed up the glaze by pouring it on too hot. Don’t make the same mistakes I do.
3 lemons (1 tbsp of zest, 3 tbsp of juice)
2 cups of flour
1 cup sugar
1 tsp baking powder
½ tsp baking soda
1 cup vanilla greek yogurt
¼ cup vegetable oil
dash of salt
1 cup powdered sugar
1 tsp lemon juice
1 tsp lemon zest
Preheat oven to 350 degrees. Mix dry ingredients (flour, sugar, baking soda, powder, and salt) together in a large bowl. Mix wet ingredients (eggs, oil, lemon juice, yogurt, lemon zest) in a separate bowl. Mix together the two bowls and pour into a round bunt pan. Bake for 35 minutes or until toothpick comes out clean. Let cool, and in a separate bowl, mix the powdered sugar, lemon juice and zest to form a glaze. When the cake has cooled, pour glaze over the cake. Serve and enjoy!
Image Source: Courtney Vaudreuil / PRPhotos.com / BigStock