Idk what to call mine, so let’s say “Slightly Citrus Cake”.
Preheat the oven to 325F (163C) and grease either a 10 in Bundt, 9x13in rectangle, or two 9x2 round cake pans.
In a medium bowl, sift together 3 cups of flour (scoop flour into the cup and level, or be smart and weigh), 1 teaspoon salt, and 1 teaspoon baking powder. Whisk together and set aside.
In a measuring cup, combine 3/4 cup sour cream or yogurt with 1/4 cup milk. Make sure this is at room temp.
In a large bowl, press the zest of one lemon into 1 + 1/3 cup granulated sugar. Causing friction between the sugar granules and the zest will draw out the aromatic oils. Then, add 1 teaspoon vanilla extracts and 1 cup (16 tablespoons) of softened, unsalted butter and cream Uno light and fluffy. Make sure to scrape down the sides of the bowl as needed to make sure everything is being mixed. Once fluffy and creamy in texture, add three room temp eggs one at a time, and beat well after each addition.
After that, alternate adding a portion of the dairy with a portion of the flour until the batter is done, do not over mix. Pour into the pan, tap to shock out any air bubbles. Baking time may vary based on the pan you use, but it takes me ~45 minutes in the Bundt pan.
While the cake bakes, bring the juice of a lemon (~4 tablespoons) and 4 tablespoons of sugar to a boil on the stove and let simmer for about a minute. Cool until just warm.
When the cake is ready, brush it with all of the syrup and let it soak for about 8 hours before serving. You can keep it at room temp unless it is very hot and humid. For frosting ideas, I think a cream cheese or mascarpone glaze or whipped cream would go well.