Yougurt and Sour Cream Lemon Cake

By chelyc13

The Flying Brownie pg 112

Ingredients

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup vegetable or canols oil
• 1 cup sugar
• 1/2 cup plain whole fat yogurt
• 1/2 cup whole fat sour cream
• 2 large eggs, at room temperature
• 1 tablespoon freshly grated lemon zest
• 1/2 teaspoon pure vanilla extract

Preparation

Step 1

1. Preheat the oven to 350. Grease and flour a loaf pan or line with parchment paper; set aside.

2. In a medium size bowl, combine the flour, baking powder, baking soda, and salt.

3. In the bowl of an electric mixer, beat the oil and sugar on medium speed until combined. Add the yogurt and sour cream. mix again until well blended. Add the eggs, lemon zest, and vanilla; mix again, scraping down the sides of the bowl if necessary. Add the flour mixture and mix on low speed until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cakes comes out clean, 55 minutes to 1 hour.

4. Cool the cake int he pan for 10 minutes before transferring to a rack to cool completely. Wrap tightly with plastic wrap and place in a zipper top plastic bag.