Preheat your oven to 350°F (175°C). Grease a 9-inch round or loaf pan with vegetable oil or butter and dust with flour.

In a large mixing bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and fluffy, about 2-3 minutes. Stir in lemon zest and lemon juice, along with sour cream or Greek yogurt if using.

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gently add this dry mixture to the wet ingredients, stirring just until combined.

Gradually mix in the milk or buttermilk, alternating with the dry ingredients, finishing with the dry mix to maintain a delicate texture.

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

After baking, cool in the pan for 10 minutes, then transfer to a wire rack. Prepare the optional lemon glaze by mixing powdered sugar with lemon juice and drizzle over the cooled cake.