Ingredients:
⅔ cup oil, plus more for pan
1¾ cups flour, plus more for dusting
1 cup sugar
1¼ tsp. salt
1½ tsp. baking powder
½ tsp baking soda
2 large eggs
¾ cup sour cream
2 Tbsp. fresh lemon juice
1 Tbsp. vanilla extract
For the frosting:
60g cream cheese, room temperature
150g butter, room temperature
2 cups powdered sugar, sifted, divided
½ tsp salt
1 tsp fresh lemon juice
1 tsp vanilla
Sprinkles (for decorating; optional)
Method:
Place a rack in middle of oven; preheat to 350F. Grease and flour a 9"-diameter cake pan with oil and line with a parchment paper round.
Whisk flour, sugar, salt, baking powder, and baking soda in a medium bowl to combine.
Whisk eggs, sour cream, oil, fresh lemon juice, and vanilla in a large bowl until combined and smooth. Add dry ingredients all at once and gently fold in with a rubber spatula just until incorporated and batter is smooth (do not overmix).
Scrape batter into prepared pan and spread evenly. Bake cake until golden and a tester inserted into the center comes out clean, 30–35 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes. Invert cake onto rack and unmold; carefully remove parchment paper. Let cool completely.
While the cake is cooling, using an electric mixer on medium speed, beat cream cheese, room temperature, and butter, room temperature, until fluffy, about 2 minutes. Stop mixer and add 1 cup powdered sugar, sifted, salt, fresh lemon juice, and vanilla. Beat on low speed until incorporated, about 1 minute. Beat in remaining 1 cup powdered sugar, sifted, until incorporated and frosting is lump-free, about 1 minute. Place cake, right side up, on a cake stand or large plate. Mound frosting on top and spread over surface, leaving a ½" border around the edges. Make decorative swirls, swoops, and divots in frosting if desired. Top with sprinkles (if using).
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