Happy Birthday K!
Okay. Below are the results of the recipe, Ina Garten’s Lemon Yogurt Cake, subbing sour cream for the yogurt and baking it into layers instead of a loaf. The cake turned out with a moist, firm, tight crumb with a wonderful lemon flavor. It was a bit denser than I wanted for the fillings but was a tasty cake. It would’ve been perfect without a filling of any kind and covered in a poured fondant for a finish for decorating. Otherwise, this is ideal for a tea or luncheon.
The sheet cake I made with this recipe (mentioned in a previous post) will be used for petit fours with a poured fondant finish.