Bake and Listen: “My Eyes” Glazed Lemon Cake


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

2 eggs

¼ cup vegetable oil

dash of salt

For glaze:

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 / / BigStock