Heat oven to 350 degrees F. Lightly grease and flour
9 X 13-inch baking pan.
In medium bowl, toss together the flour, baking powder
and baking soda. Set aside.
In large bowl with mixer on high speed, beat the sugar,
butter, oil and lemon zest until smooth, about 30 seconds.
Add 2 of the eggs and the egg yolk and beat at high speed
for 30 seconds.
Scrape bowl and add remaining 2 eggs and vanilla extract.
Beat at high speed for 4 minutes until light and sugar has dissolved.
To creamed mixture, add half of the dry ingredients and
1/2 cup of sour cream. Mix on medium speed for 30 seconds. Scrape bowl well.
Add remaining dry ingredients and sour cream. Mix on low until smooth. Beat
batter on high speed for 1 minute, scraping bowl well.
Pour into prepared pan and bake for 25-30 minutes or
until center just starts to spring back when touched. Top of cake should be
a light golden color.
While cake bakes, make the glaze. Combine confectioners'
sugar and lemon juice in medium mixing bowl. Whisk or stir until very smooth
Remove cake from oven and immediately poke small holes
into cake using a wooden pick.
Slowly pour half of the glaze over cake, spreading slowly
to cover entire surface.
Let cake absorb glaze, then slowly pour remaining glaze
Allow cake to rest 5 minutes and absorb glaze.
Turn on oven broiler and broil cake until glaze just
starts to bubble and cake top is golden brown.
Cool cake for 2 hours before cutting.
Dust with additional confectioners' sugar just before
serving, if desired.
Yield: 24 servings
Tip: Start pouring glaze over center of cake.
This will help the cake absorb the glaze evenly so it doesn't pool in the corners.