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thomasrhs
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Preheat oven to 350°F. Grease a large ramekin (10 ounces to rim, ~4.25 inches wide) with butter. I like to add a circle of parchment paper to bottom as well.
In a medium bowl, use a rubber spatula to mix together the softened butter, sugar, and lemon zest until mostly combined. Add the oil and mix together until well combined and creamed.
Add the egg white and lemon extract - use a fork to mix together so it gets slightly fluffy and lighter in color.
Add the flour, baking powder, and salt. Use a rubber spatula to gently fold and mix together. Add the milk and lemon juice and mix together with a rubber spatula until combined and lump-free.
Pour the batter into the greased ramekin. Bake in the preheated oven for 26-32 minutes (mine takes about 28-29 mins.). The cake is done when a toothpick comes out clean or with a few most crumbs & if you gently touch the top of the cake then it slightly bounces back.
Allow cake to cool. When cooled and ready to frost - mix up the frosting. In a medium bowl, stir together the softened cream cheese, butter, and lemon extract with a rubber spatula until smooth and combined. Slowly mix in the powdered sugar until ideal thickness is achieved.
Frost the cooled cake and enjoy!