Drenched Lemon Cream Cake
Drenched Lemon Cream Cake

Y’all, let’s get real. There’s nothing wrong with taking nude photos. Nothing.

I’m a middle school teacher, so let me qualify that: there may be moral and practical implications with sending those photos to people, posting them online, or Snapchatting them to someone (good grief, DON’T DO IT). In any of those scenarios, you’re voluntarily giving the photos to someone else you may or may not be able to trust. In the case of Snapchat, you guys know nothing is ever really deleted for good on the internet, right? So trust me, some of those things are not wise.

But acting like Jennifer Lawrence and other violated celebrities somehow “should’ve known better” than to take nude photos in the first place is so odd to me. Why? What’s wrong with that?


Drenched Lemon Cream Cake

In my day, I’ve taken private photos for all sorts of reasons: to have body benchmarks when I’m working out and would like to see progress, to compare my booty to Beyoncé’s because I can’t see it in the mirror (spoiler alert: she won), because I wanted to document a cool bruise. Whatever. It’s nobody’s business. I’ve seen so many folks say things like, “We all know we shouldn’t take nude photos,” or, trying to be sympathetic, “Everyone makes mistakes.” Huh? What mistake? There’s nothing wrong or bad about documenting your own body. That is not a real thing. It’s getting dangerously close to saying, “We all know we shouldn’t wear short skirts,” when discussing rape. Stop that.

I don’t care what photos I take or why. Nobody gets to steal them and nobody gets to distribute them without my permission. That’s the law. And when photos that are stolen and distributed involve someone’s body, that’s more than a “scandal,” it’s a sex crime. If we’re viewing them, we’re complicit. That’s why, even though I was curious, I didn’t look up the photos — and I would hope anyone would have the same respect for me.

By the way, how crazy is it that the person who released those photos is getting donations from supporters? I hate that as a society, we’re still not past welcoming and even rewarding the violation of women’s bodies and privacy. Not okay.

Drenched Lemon Cream Cake

Time for lemon cake to calm the outrage. This lemon cake is a super simple mini sheet cake (no waiting for butter to soften — it’s in and out of the oven in 20 minutes flat) drenched in lemon syrup and topped with fluffy whipped cream. It’s the perfect lemon cream cake to say farewell to summer.

Come on, we’ve all taken private photos, RIGHT?!

One year ago: Lemon Raspberry Gooey Butter Cake
Two years ago: German Chocolate Cheesecake
Three years ago: Gooey S’mores Bars
Four years ago: Ina Garten’s Lemon Loaf Cake
Five years ago: Plum and Cream Mini Tortes

Drenched Lemon Cream Cake


Recipe by: Willow Bird Baking
Yield: 9 servings

Relish the end of summer with this recipe for Drenched Lemon Cream Cake: an easy lemon cake drenched in lemon syrup and topped with real whipped cream!

Cake Ingredients:
1/2 cup butter
1/2 cup water
1 1/8 cups cake flour
1 cup white sugar
1 egg, lightly beaten
1/4 cup sour cream
1/8 teaspoon vanilla extract
1/2 teaspoon lemon extract
a few drops yellow food coloring (optional)
zest of 1/2 a lemon
1/2 teaspoon baking soda
1/2 teaspoon salt

Lemon Simple Syrup Ingredients:
1/3 cup sugar
1/3 cup water
2 tablespoons lemon juice

Whipped Cream Ingredients:
2 cups heavy whipping cream
5 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions:
Make the cake: Preheat the oven to 375 degrees and spray a 8-inch square baking sheet with cooking spray. 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 and sugar before adding the egg, sour cream, vanilla extract, lemon extract, food coloring, lemon zest, baking soda, and salt. 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.

Bake at 375 degrees for 15-17 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. While the cake cools, mix the lemon juice, sugar, and water for the lemon syrup together in a medium saucepan over high heat. Heat until the mixture boils, stirring regularly, before removing from the heat and letting it cool slightly. After the cake and lemon syrup have been cooling around 10 minutes, poke holes throughout the cake with a fork. Gently pour the lemon syrup all over the cake (it’ll seem like a lot, but use it all.) Cover and chill it in the fridge until totally cool.

Make the frosting: Beat together the heavy cream, powdered sugar, and vanilla extract in a chilled bowl with chilled beaters until the cream reaches stiff peaks. Frost your completely cooled cake with a thick layer.

by | 54 Comments

54 Comments on Drenched Lemon Cream Cake

  1. Amy @ A Healthy Life For Me
    September 2, 2014 at 7:29 am (10 years ago)

    Wow, I wish I could reach through my computer and grab a slice of that cake. Delicious!!

    Reply
    • Julie Ruble
      September 2, 2014 at 8:11 am (10 years ago)

      Come on over, Amy! 🙂 Thanks!

      Reply
      • Judith
        July 23, 2015 at 12:06 pm (9 years ago)

        Wow! I am so coming to visit you! Julie!Yes I know it’s a year ago..This yummy lemon drenched cake is just what I need at this minute! Oh how it’s wish I was your neighbour!sigh

        Reply
    • Anna L. V. Josephs
      February 18, 2019 at 6:41 pm (6 years ago)

      LOL! I like to torture myself that way too!

      Reply
    • Julie Ruble
      September 2, 2014 at 8:11 am (10 years ago)

      Thanks, Mallory! It’s one of mine too!

      Reply
  3. Jenny @ BAKE
    September 2, 2014 at 8:50 am (10 years ago)

    I would love a slice of this to see out the summer it looks absolutely fantastic!

    Reply
  4. Connie
    September 2, 2014 at 8:59 am (10 years ago)

    I LOVE what you stand for, Julie! And, no. I’ve never taken a private photo of myself or anyone else. It scares the dickens out of me to know how freely the kids of today are doing that and then sharing them online. Makes my heart ache for my grand kids. Oh, and thanks for this incredible recipe!

    Reply
    • Julie Ruble
      September 2, 2014 at 9:41 pm (10 years ago)

      Thanks so much, Connie! If it makes you feel any better, I help my students know how they can safeguard themselves online 🙂

      Reply
  5. Steph
    September 2, 2014 at 9:12 am (10 years ago)

    Your recipes always look fantastic, but I love your writing! I really appreciated how you approach important social topics respectfully and thoughtfully.

    Reply
    • Julie Ruble
      September 2, 2014 at 9:40 pm (10 years ago)

      Thanks Steph! That means a lot 🙂

      Reply
  6. Emily R
    September 2, 2014 at 10:49 am (10 years ago)

    I had to post this on my FB page. I absolutely love what you wrote. It’s astounding the kind of victim blaming that still goes on with this kind of stuff, and it drives me crazy that the media is referring to it as a scandal. It’s a crime, plain and simple.

    I love your recipes! But I especially appreciate your writing about life and current events/topics. Thanks for being awesome! 🙂

    Reply
    • Julie Ruble
      September 2, 2014 at 9:36 pm (10 years ago)

      Thanks so much, Emily!! That is so sweet of you to say.

      Reply
  7. A_Boleyn
    September 2, 2014 at 12:42 pm (10 years ago)

    I love the bright yellow of this cake. I recently made a very small amount of limoncello and would like to use it in something where its flavour punch would do a lot of good and this cake might just be that recipe. 🙂

    http://a-boleyn.livejournal.com/196128.html … my limoncello post

    Reply
    • Julie Ruble
      September 2, 2014 at 9:34 pm (10 years ago)

      Love it!! I can’t wait to hear what you think — the limoncello would be amazing drizzled over the cake in place of the lemon syrup!

      Reply
    • Julie Ruble
      September 2, 2014 at 9:34 pm (10 years ago)

      Thanks Mallory! So true.

      Reply
  9. Mary_D
    September 2, 2014 at 8:05 pm (10 years ago)

    A friend shared this recipe with me this morning; tonight my husband and I indulged ourselves. This is hands down the best cake I’ve ever made from scratch, and so easy! Hubby is a lemon cake fan and was in raptures. Thank you, count me as another fan!

    Reply
    • Julie Ruble
      September 2, 2014 at 9:33 pm (10 years ago)

      HOORAY! That makes my day, Mary!! Thank you for letting me know. So glad you enjoyed it as much as we did!

      Reply
  11. Kathy Walton
    September 2, 2014 at 10:20 pm (10 years ago)

    I cannot tell you how much I love this post. And that’s *before* the lemon cake recipe!

    Reply
  12. Rani
    September 3, 2014 at 10:15 am (10 years ago)

    First, I love what you have to say about the photos. Stealing is stealing, be it a nude photo or a car. I’m going to have to share it on my Facebook page.
    Second, that cake looks divine and I’m going to make it this week!
    What a great combo! Well thought thru social commentary and delicious baked goods? I’m there!

    Reply
    • Julie Ruble
      September 3, 2014 at 10:40 am (10 years ago)

      Why thank you, Rani! 🙂

      Reply
  13. Ginny
    September 5, 2014 at 9:21 pm (10 years ago)

    Can I double the recipe & make it in a 9×13 pan?

    Reply
    • Julie Ruble
      September 5, 2014 at 9:25 pm (10 years ago)

      Should work great, Ginny! Enjoy!

      Reply
      • Marcia Daniels
        July 9, 2016 at 9:19 pm (8 years ago)

        I did double the recipe for a 9×13 cake, but it takes considerably longer to bake. By the time the center was baked, it was about 37 minutes. Watch and test at 5 minute intervals during the last 10 minutes. I also added 1/4 C limoncello to the syrup. It gave a more lemony flavor.

        Reply
  14. Fran@fransfavs.com
    September 8, 2014 at 1:41 pm (10 years ago)

    Julie, I’m old enough to be your mama–but sometimes it seems like we could have been twins separated at birth. Your comments are always so logical and on point that I’d be wary of anyone who would disagree with them. And your cake sounds fabulous–somewhat along the lines of a Texas sheet cake. I made a lemon version myself recently that was awesome and plan to try yours before the hot weather departs.

    Reply
  15. Rachel
    September 12, 2014 at 10:38 am (10 years ago)

    Just wanted to echo everyone else saying I adore this blog 🙂 Your recipes are always delightful, but more importantly I LOVE the non-food-related things you post. You just come across as so kind and thoughtful. I’m glad you are a middle school teacher, you seem absolutely perfectly suited for it and I super duper hope that my (as of yet nonexistent) kids will have teachers like you someday! (And yes, on this particular nude pic issue, I could not agree more with your assessment!!)

    Reply
  16. Lauren
    September 14, 2014 at 7:58 pm (10 years ago)

    I could not agree with you more about the photographs. Women shouldn’t feel ashamed for being curious about or appreciating their own bodies, especially in the privacy of their own homes. Society makes me crazy. BUT, this lemon cake does look like a great way to take your mind off things!

    Reply
  17. Jen
    September 21, 2014 at 11:18 am (10 years ago)

    I gotta say I came to your website for a cake recipe not read about nude pics. Very odd to say the least.

    Reply
    • Julie Ruble
      September 21, 2014 at 11:34 am (10 years ago)

      My website includes my thoughts/stories and original recipes (“life lessons & kitchen confidence”). Sharing thoughts on current events or my worldview is what I’ve done all 5 years I’ve been here. If this isn’t what you expected and is somehow unpleasant to you, I’m not sure why you would attempt to make me feel like it was “very odd” instead of just heading to a different website. This is my space — why should I feel strange about writing my thoughts in it? And why would I change to try to suit your purpose for coming here (cake) instead of my purpose for creating a website in the first place (a space to share)?

      Feel free to go to whatever websites you enjoy. I’ll keep doing what I like on mine, so it doesn’t sound like it will suit you.

      Reply
  18. Peggy Dietsch
    January 25, 2015 at 11:17 am (10 years ago)

    Sounds fabulous! Could the recipe be doubled and baked in a 9×13 pan? If so, how much time in the oven?

    Reply
    • Julie Ruble
      January 25, 2015 at 2:14 pm (10 years ago)

      Hi Peggy,

      I think that’d work fine! I’m not sure how long it will bake, so just check early and often with a toothpick. Pull it out when the toothpick has just a few moist crumbs and no liquid batter. Enjoy!

      Reply
  19. Lecretia
    February 12, 2015 at 12:26 am (10 years ago)

    This recipe looks delicious! I love lemon in my desserts! Do you know the purpose of the sour cream in recipe? I don’t eat dairy & wonder if I can leave it out or substitute?
    Thanks! Have a great day!

    Reply
    • Julie Ruble
      February 12, 2015 at 12:32 am (10 years ago)

      Hi Lecretia! The sour cream is an acidic ingredient necessary to react with the baking soda and give lift. I’m sorry that I don’t know of a non-dairy substitute 🙁 If you google to find a dairy-free lemon cake recipe, I’m sure it’d be delicious dressed up like this one.

      Reply
  20. Kate @ Veggie Desserts
    February 12, 2015 at 7:06 am (10 years ago)

    This cake looks so amazing. And yes, women (and men) can do whatever they like with their bodies. Victim-blaming is terrible.

    Reply
  22. Mary
    June 22, 2015 at 1:53 pm (10 years ago)

    Recipe sounds great. As far as the pics, I am an information security professional and I know how easily phone, computers, etc. are hacked. If you don’t want the pics out there, don’t take them.

    Reply
    • Julie Ruble
      June 22, 2015 at 2:19 pm (10 years ago)

      Doors and windows are easy to break in. If we don’t want our things stolen, should we not have possessions at all? Clothes are easy to rip off. If we don’t want to be raped, should we avoid having vaginas? Are you catching my drift here? The responsibility is 100% on the perpetrator, not on the people living their lives. Let’s not derail the conversations about holding people accountable by discussing how the victims could contort themselves or their lives to somehow avoid being victimized. Things need to change.

      Reply
  23. Rachel
    July 27, 2015 at 7:48 am (9 years ago)

    I made your cake for my husbands birthday. It was great! I shall send you a picture because I changed it up a bit. He told me it was his favorite cake I have ever made him. 🙂

    Reply
  24. DD
    January 30, 2017 at 5:01 pm (8 years ago)

    I made this for my mother-in-law’s birthday and it was THE HIT of the party!! The texture is perfect and the whipped topping so fluffy and light! Everyone wanted the recipe, so I’m sending them to your site. Best Lemon Cake, EVER!

    Reply
    • Julie Ruble
      January 30, 2017 at 5:04 pm (8 years ago)

      Hooray! I’m so glad to hear that 🙂 Happy birthday to your mother-in-law, and thanks for sharing my recipes <3

      Reply
  25. Deepa
    January 31, 2017 at 3:37 pm (8 years ago)

    Can I make the cake in a roundpan

    Reply
    • Julie Ruble
      January 31, 2017 at 3:47 pm (8 years ago)

      Hi Deepa,

      I use this chart to decide if I can change pans: http://dish.allrecipes.com/cake-pan-size-conversions/. Anytime you use a different size or shape of pan, it might change the baking time, so be sure to check for doneness early and often.

      Reply
  26. jorge
    April 9, 2019 at 12:34 pm (6 years ago)

    i just did it and truuuuuuuuuuust in this reciepe because will not dispoint😊

    Reply
    • Julie Ruble
      April 10, 2019 at 4:22 pm (6 years ago)

      So glad you enjoyed it!!

      Reply
  27. Kathleen
    September 24, 2019 at 9:00 pm (5 years ago)

    Made it, I did the cake in an 8 x 8 square glass dish (like the one pictures in the recipe) but I had to double the baking time

    Reply
    • Julie Ruble
      September 25, 2019 at 3:15 am (5 years ago)

      I use a metal baking pan. Still confusing, since glass should actually bake faster (and for this reason people often lower the temp when using glass baking dishes). But I’m glad it turned out well!

      Reply
  28. Connie Conner
    March 28, 2022 at 9:47 pm (3 years ago)

    I recently had to watch my sugar in take. Can I use a sugar substitute in your recipe? It looks delish. Any tips you can pass on would be appreciated. Thanks,

    Reply
    • Julie Ruble
      April 13, 2022 at 10:30 am (3 years ago)

      Yes! I haven’t tried it but I think it should work just fine with Swerve or something similar. Let me know if you try!

      Reply
  29. Ella
    July 19, 2022 at 10:32 am (2 years ago)

    Seriously? You are a baking blog and the first time I visit you are talking about the right to take nude photos? I am no prude and I actually agree with what you said, but I do not visit food blogs to read about these things. To each his own and this is your blog to do with as you please, but for most of us we come to these sites for food info not your insights on the rights and wrongs of social behavior. That is best left to you personal blog, not a food blog.

    Reply
    • Julie Ruble
      July 19, 2022 at 11:23 am (2 years ago)

      This IS my personal blog, Ella. “Most of us” is especially fascinating to me — did you take a poll? Anyway, sounds like you’re in the wrong place.

      Reply
  30. Lori Deakins
    February 28, 2023 at 11:57 pm (2 years ago)

    First, I baked this fabulous cake this evening & I’m not sure I’ll ever make a different cake! I’m speechless – possibly because my mouth is full of cake!

    Second, I’m not sure what makes people think it’s OK to say things to someone online that are rude & unkind. Just move along. It’s that simple.

    Reply
    • Julie Ruble
      March 1, 2023 at 12:07 am (2 years ago)

      Yay!! I’m so glad you loved it Lori! And I totally agree 😌

      Reply

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