Maple Sour Cream Cake

1 ½ cups (210g) all purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
½ cup (120ml) maple syrup
¾ cup sour cream*
¼ cup (50g) granulated sugar
3 large eggs
1 teaspoon vanilla
finely grated zest of ½ large lemon
½ cup (120ml) canola oil

Position rack in center of oven and preheat to 180°C/350°F. Generously butter a 21x11x6cm (8½×4½×2½in) metal loaf pan – I used a 22x12cm (9x5in) pan.
In a large bowl, whisk together flour, baking powder, and salt. In a small bowl, whisk together maple syrup, sour cream, eggs, sugar, vanilla, and lemon zest. Add to the dry ingredients and whisk to incorporate. Fold in oil gradually until the batter absorbs it.
Pour batter into prepared pan. Place pan on a baking sheet and bake until risen and golden and a tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes, then carefully unmold onto rack. Turn cake upright on rack and cool completely.

* homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)

Serves 6-8