Cake:
- 1 cup canola oil
- 2 1/2 c flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 2 c sugar
- 1/2 c fresh meyer lemon juice (about three lemons)
- 1 tsp grated lemon zest
- 2 tsp vanilla
- 1 c sour cream

- 1/2 c unsalted butter, room temp
- 6 oz cream cheese, room temp
- 2 Tbsp fresh Meyer lemon juice
- 1 tsp grated lemon zest
- 1 tsp vanilla
- 3 c powdered sugar

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. In a large bowl, beat eggs and sugar with a mixer on medium speed until thickened and lightened to a cream color, about two minutes. On low speed, beat in 1 c oil, lemon juice, lemon zest and vanilla until blended. Blend in flour, baking powder, baking soda and salt. Mix in sour cream until no white streaks remain. Pour batter into prepared pan. Bake on center oven rack until top is firm and toothpick comes out clean, about 65 minutes. Let cake rest in pan for 15 minutes, then run knife around edge of pan, invert and cool.

In a large bowl, beat butter, cream cheese, lemon juice, zest and vanilla with a mixer on low speed until smooth. Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
Frost cake. Can be stored in fridge for up to 3 days. Serve cold or at room temp.