Preheat oven to 350 degrees. Grease a fluted pan with butter plus 1 T. Pamela's flour.
2.
In the bowl of a standing mixer, cream together butter and sugar. Add the lemon juice mixture, leon zest and vanilla and combine until a smooth mixture forms.
3.
Add the eggs, beating well after each egg. In a separate bowl, sift together Pamela's baking mix, baking powder and salt. Add to the ingredients already in the mixer and mix well.
4.
Slowly add yogurt. Mix until incorporated.
5.
Pour batter into prepared fluted pan. Bake for 38-42 minutes, until a toothpick inserted comes out clean.
6.
Cool for 10-15 minutes before removing cake from pan and transferring to a wire rack.
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