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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.
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2
Preheat oven to 325u00b0.
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3
Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
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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.
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5
On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
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6
Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
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7
Pour batter into prepared pan.
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8
Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
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9
Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
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10
Invert cake onto wire rack.
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11
Leave cake bottom side up to cool.
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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.
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13
Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
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14
Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
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15
Serve cold or at room temperature.
