DESCRIPTION
If you're looking for that fresh tasting, ultra easy to make cake recipe, this is the ticket! In fact, you'll not even need a mixer for this cake!

Yields: 8-12 slices
Prep Time: 15 minutes
Cook Time: 50 minutes

INGREDIENTS

CAKE:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup plain whole-milk yogurt
1/2 cup sour cream
1 1/2 cups sugar divided
3 extra large eggs
2 teaspoons grated lemon zest (2 lemons)
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
3 Tablespoons butter, melted
1/2 cup freshly squeezed lemon juice

FOR THE GLAZE:

1 cup confectioners' sugar
2 Tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 Dees-grees.

Grease an 8.5 X 4.25 X 2.5 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, sour cream, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil and melted butter into the batter, making sure it's incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center comes out clean.

Meanwhile, cook the 1/2 cup lemon juice, and the remaining 1/2 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Remove from heat, add 1 teaspoon of vanilla extract and set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. Enjoy !