• Preheat the oven to 350F (175C) and spray an 8x8 inch pan with nonstick baking spray.
• In a medium-sized bowl, whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
  2 ½ cups cake flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 tablespoon lemon zest
• In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. This should take about 3 minutes.
  ½ cup unsalted butter, ¾ cup granulated sugar
• Add in the eggs one at a time, followed by the vanilla extract, sour cream, and lemon juice. Mix until everything is combined.
  2 large eggs, 1 teaspoon vanilla extract, ½ cup sour cream, 2 tablespoons lemon juice
• Gently add the flour mixture into the wet mixture and mix until just combined.
• Pour the lemon batter into the prepared 8x8 pan, using a silicone spatula to scoop the batter from the bowl.
• Bake for about 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the baking pan for about 5 minutes, before moving it to a cooling rack and allowing it to cool completely, this should take about 20 to 30 minutes.

Lemon Icing

• Add the powdered sugar, lemon juice, and heavy whipping cream to a medium-sized bowl and whisk until smooth. If you would like a thicker icing keep adding more powdered sugar. If the icing is too thick, add more lemon juice or heavy whipping cream to thin it out.
  1 cup powdered sugar, 2 tablespoons lemon juice, 1 tablespoon heavy whipping cream
• Use a spatula to spread the icing on top of the lemon cake and sprinkle with your favorite colorful sprinkles or fresh berries. Serve immediately.
  colorful sprinkles