Lemon yohurt cake

Ingredients: Three –fourth  cup whole milk plain yogurt, one fourth cup buttermilk, one-third cup vegetable oil, one cup sugar, scant one tbsp lemon zest, about half a lemon, one fourth cup fresh lemon juice,2 eggs, one two-third cups all-purpose flour, half tbsp baking powder, half tbsp baking soda, one-eighth tbsp saltProcedure: Preheat oven to 350 degrees F. Grease the sides of a 9-inch round cake pan or springform pan with oil or cooking spray and line the bottom with parchment paper if not using a springform pan. In a large mixing bowl, whisk together the yogurt, buttermilk, oil, sugar, lemon zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together right over your yogurt batter. Stir with a spoon until just combined. It may appear lumpy, but don’t bother over-mixing. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Transfer pan to a cooling rack and let stand for 30 minutes. Run a knife around the pan to loosen. Flip the cake onto a plate and serve slightly warm.