Lemon Cake with Whipped Icing
Prep time
Cook time
Total time
If you love lemon and fluffy frosting, this is the cake of your dreams: a tangy, sweet, tender lemon cake with clouds of my favorite whipped icing on top!
Serves: 24-30
Cake Ingredients:
  • 1 cup butter
  • 1 cup water
  • 2 1/4 cups cake flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1 1/2 teaspoon lemon extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
Whipped Icing Ingredients:
  • 2 cups milk
  • 1/2 cup plus 2 tablespoons flour
  • 2 1/2 cups granulated sugar (not powdered sugar)
  • 1/4 tablespoon vanilla extract
  • 1/4 tablespoon almond extract
  • 1/2 tablespoon lemon extract
  • 2 cups butter, at room temperature
  1. Make the cake: Preheat the oven to 375 degrees and grease a 15 x 11 x 2″ baking pan. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before adding the eggs, sour cream, almond extract, vanilla extract, and lemon extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking sheet.
  2. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don’t wait for the top to get golden brown, necessarily — mine stayed pale). Cool completely.
  3. Make the frosting: Heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the extracts. Remove the mixture to a shallow pan and stick it in the fridge to cool completely. Once the mixture (and cake!) is completely cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream (this takes several minutes, so be patient). Frost your completely cooled cake with a thick layer.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2019/04/07/lemon-cake-with-whipped-icing/