CAKE
â…”
cup vegetable oil, plus more for pan
1¾
cups (219 g) all-purpose flour, plus more for dusting
1
cup (200 g) granulated sugar
1¾
tsp. Diamond Crystal or 1¼ tsp. Morton kosher 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
¼
tsp. almond extract
FROSTING AND ASSEMBLY
2
oz. cream cheese, room temperature
¾
cup (1½ sticks) unsalted butter, room temperature
2
cups (220 g) powdered sugar, sifted, divided
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1
tsp. fresh lemon juice
1
tsp. vanilla bean paste or vanilla extract
Sprinkles (for decorating; optional)
