I used this recipe for a wedding cake because it looked like it would have a nice pound cake texture.
However, I changed it slightly.
- I used sour cream instead of yogurt

- I used butter instead of oil.
I creamed the sugar with the butter and zest then added the rest of the wet ingredients. Once it was mixed well I added the flour mixture. Once and a half the recipe will make two 8" layers. I used 2" high cake pans. You could also use 9" cake pans. The cake wouldn't be as high.
I always soak my cakes. For this cake I mixed 1/2 cup sugar with 1 cup boiling hot water. I flavored that with fresh lemon juice. I brushed the simple syrup on each layer, top and bottom. For the filling on the center layer I mixed some lemon curd in with some frosting. The rest of the cake was iced with frosting flavored with fresh lemon juice.
The icing was made with 2 pounds of confectioners' sugar beaten for 7 minutes with 1 pound of butter, which I flavored with fresh lemon juice and thinned with half and half as needed.
This cake got RAVE reviews and many people asked me for the recipe.
I am making it two more right now with orange zest. One cake I will leave plain as I am bringing it to a brunch. The other one is going to an afternoon dessert event so I will torte it into 4 layers, soak and ice with my usual frosting recipe. If I have it I will use Triple Sec instead of fresh orange juice. Either way I am sure it will be delicious.
I stopped eating gluten 5 years ago upon realizing I was allergic to wheat. At the time I had an artisan bakery. Up until recently I had completely given up on ever baking anything that resembled the things I'd made before being gluten free. Pamela's Artisan flour has changed my life!
I'm sorry to be like an advertisement but if you haven't tried Pamela's Pancake Mix please do! I use it for pancakes but also for a yellow cake recipe that I use for birthdays. I also love making Pamela's Cornbread Mix. My husband and I are in a group that cooks things outside in Dutch ovens. We love to make that cornbread in our Dutch Ovens.
I also use the cake mixes to make dump cakes when my grandsons are here. They like to bake and have fun.

Baked this cake for my wife and son who have wheat allergies and they love it. The Artisan flour is perfect for this recipe and you can't tell it's Gluten free; it tastes great and the cake is very moist/rich and not gummy like the results I've gotten with other Gluten free flours.