For the lemon lilac cake:

1. Preheat oven to 350° F. Grease an 8" cake pan and line the bottom with parchment paper.

2. In a small bowl, whisk together the egg yolks, sour cream, milk, and vanilla.

3. In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.

4. In a third bowl, beat the butter and cream cheese together until smooth and well combined. Add the lilac sugar and lemon zest; cream until fluffy.

5. Add about one third of the flour mixture to the butter mixture and blend until almost incorporated. Add about one third of the wet ingredients and fold in. Repeat alternating the dry and wet ingredients until all ingredients are just blended.

6. Pour the cake batter into the prepared pan and bake until lightly golden and center springs back when touched, about 35-40 minutes.

Allow to cool completely. Invert and remove from pan, removing parchment paper from bottom. Place on a cake plate.

For the cream cheese glaze:

1. Beat cream cheese in a medium bowl until smooth and lump-free. Add sugars and lemon zest; beat until combined. Slowly add milk, stirring in until blended. Mixture should be smooth and pourable - you may need to add more milk or more powdered sugar to achieve the perfect consistency.

2. Drizzle over cooled caked.

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Slice and enjoy!

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