Lemony treat

I got the urge to make a sort of lemon pound cake after seeing Mandy's delicious lemon yogurt cake, I made some more changes to her recipe. I do not have Greek yogurt on hand, I substituted with plain yogurt and sour cream. I do not know how to not make the cake crack on the top. Any help is appreciated! Today is a tiring day, I helped to babysit Ayumi while her mom ran some errands. Boy, the little princess sapped all my energy.

Lemon Yogurt Cake

adapted from Ina Garten's Barefoot Contessa At Home

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 container of 6oz plain yogurt
1/4 cup of sour cream
1 1/4 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice (from 2 lemons)

Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan or the mini loaf pans.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sour cream, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan.
Bake for about 50 minutes, (if you are using the big loaf pan) about 25-30 minutes (if you are using smaller pans),or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/4 cup lemon juice and remaining 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.