Ingredients

• 1 cup canola oil
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups granulated sugar
• 1/2 cup fresh meyer lemon juice
• 1 teaspoon grated lemon zest
• 2 teaspoons vanilla
• 1 cup sour cream
• 1/2 cup unsalted butter, room temperature
• 6 ounces cream cheese, at room temperature
• 2 tablespoons fresh meyer lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla
• 3 cups powdered sugar

Instructions

1. Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.

2. Preheat oven to 325°.

3. Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.

4. In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.

5. On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.

6. Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.

7. Pour batter into prepared pan.

8. Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.

9. Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.

10. Invert cake onto wire rack.

11. Leave cake bottom side up to cool.

12. Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.

13. Beat in sugar until frosting is smooth and fluffy, about 2 minutes.

14. Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.

15. Serve cold or at room temperature.