Ingredients
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1 cup canola oil
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3 large eggs
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2 cups granulated sugar
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1/2 cup fresh meyer lemon juice
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1 teaspoon grated lemon zest
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2 teaspoons vanilla
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1 cup sour cream
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1/2 cup unsalted butter, room temperature
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6 ounces cream cheese, at room temperature
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2 tablespoons fresh meyer lemon juice
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1 teaspoon grated lemon zest
Instructions
- 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.
- Preheat oven to 325°.
- Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
- 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.
- On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
- Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
- Pour batter into prepared pan.
- Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
- Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
- Invert cake onto wire rack.
- Leave cake bottom side up to cool.
- Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
- Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
- Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
- Serve cold or at room temperature.