-
1
Heat oven to 350 degrees .
-
2
Lightly grease and flour 9x13 baking pan.
-
3
In medium bowl, mix well the flour, baking powder and baking soda.
-
4
Set aside.
-
5
In large bowl with mixer on high speed, beat the sugar, butter, oil and lemon zest until smooth, about 30 seconds.
-
6
Add 2 of the eggs and the egg yolk and beat on high for 30 seconds.
-
7
Scrape bowl and add remaining 2 eggs and vanilla extract.
-
8
Beat on high for 4 minutes until light and sugar has dissolved.
-
9
To creamed mixture, add half of the dry ingredients and 1/2 cup of sour cream.
-
10
Mix on medium speed for 30 seconds.
-
11
Scrape bowl well.
-
12
Add remaining dry ingredients and sour cream.
-
13
Mix on low until smooth.
-
14
Beat batter on high speed for 1 minute, scraping bowl well.
-
15
Pour into prepared pan and bake for 25-30 minutes or until center just starts to spring back when touched.
-
16
Top of cake should be a light golden color.
-
17
While cake bakes, make the glaze.
-
18
Combine powdered sugar and lemon juice in medium mixing bowl.
-
19
Whisk or stir until very smooth and opaque.
-
20
Remove cake from oven and immediately poke small holes into cake using a toothpick.
-
21
Slowly pour half of the glaze over cake, beginning in the center of the cake, spreading slowly to cover entire surface.
-
22
Let cake absorb glaze, then slowly pour remaining glaze over cake.
-
23
Allow cake to rest 5 minutes and absorb glaze.
-
24
Turn on oven broiler and broil cake until glaze just starts to bubble and cake top is golden brown.
-
25
Cool cake for 2 hours before cutting.
-
26
Dust with additional powdered sugar just before serving, if desired.
