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

Whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined and fluffy.

Stir in the fresh lemon zest and lemon juice, and fold in sour cream or Greek yogurt if using.

In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

Gradually mix the dry ingredients into the wet mixture, alternating with milk or buttermilk.

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the optional glaze, mix powdered sugar with fresh lemon juice and drizzle over the cooled cake.