Lemon Cake

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

6 ounces greek yogurt

2 ounces sour cream

1 1/3 cups sugar, divided

3 large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For glaze:

1 cup confectioner's sugar

2 teaspoons freshly squeezed lemon juice

2-3 tablespoons milk

Preheat oven to 350 degrees. butter 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan. line bottom of pan with parchment paper. Grease and flour pan. Sift together flour, baking powder, and salt into bowl. In another bowl whisk together yogurt, sour cream, 1 cup sugar, eggs, lemon zest and vanilla. Slowly mix dry and wet ingredients together with spatular. Fold vegetable oil into batter until completely blended. Pour batter into prepared pan and bake for about 50 minutes or until toothpick inserted in center comes out clean.

Meanwhile cook 1/3 cup lemon juice and remaining 1/3 cup sugar in small pan until sugar is dissolved. Set aside.

When the cake is done allow it to cool in the pan for 10 minutes. Turn cake out on a baking rack placed over a cookie sheet pan. While cake is still warm pour the lemon sugar mixture over the cake and allow it to cool. This step will make your cake really moist and flavorful.

For glaze combine confectioner's sugar, lemon juice and milk then pour over cake. Enjoy!