Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 22 cm/ 9-inch round baking pan with parchment paper.
Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
In a mixing bowl, add the lemon zest and granulated sugar and with your fingers message them together to release the lemon flavor. Using the paddle attachment or using a hand mixer, add the butter and mix it on medium/high speed for 2 minute.
200 g granulated sugar, 1 tablespoon zest a organic lemon, 70 g butter
Add the eggs one at a time into the mixture and mix on low until combined.
3 large eggs
Scrape down the sides of the bowl and continue by adding half of the dry ingredients, continuing on low speed, mixing until just combined.
Add the sour cream, lemon juice and vanilla extract and mix until just combined, make sure not to over mix the cake batter.
120 g sour cream, 2 tablespoon vegetable oil, 1 teaspoon vanilla paste, 3 tablespoon lemon juice
Add the other half of the dry ingredients, mixing until just combined.
Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
Pour the cake into the prepared pan and bake for 28-32 minutes or until a cake tester comes out clean. It will stay light and won’t brown.
Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.