Ingredients

• 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 cup canola oil
• 1/2 cup plus 2 tablespoons Meyer lemon juice
• 2 teaspoons grated Meyer lemon zest, divided
• 3 teaspoons pure vanilla extract, divided
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, softened at room temperature
• 6 ounces cream cheese, softened at room temperature
• 3 cups powdered sugar

Directions

• Preheat oven to 325 degrees F. and grease a tube pan. Combine flour, baking powder, baking soda and salt in a small bowl.
• In a large bowl, beat eggs together with sugar until combined. Beat in 1 cup of oil, 1/2 cup lemon juice and 1 teaspoon zest, and 2 teaspoons vanilla until well blended.
• Gradually beat in flour mixture then beat in sour cream. Pour batter into tube pan and bake 1 hour or until a toothpick comes out clean. Let cake rest 15 minutes before inverting and frosting.
• To make frosting, beat butter, cream cheese, remaining 2 tablespoons lemon juice, 1 teaspoon zest and 1 teaspoon vanilla. Gradually beat in powdered sugar until well blended. Frost cake when fully cooled and store in refrigerator.