This super tender, moist Quick and Easy Iced Lemon Cake will surprise you! With so little effort, you have a delicious snack cake perfect for munching on with a cup of tea. Enjoy!
To make the cake: Preheat the oven to 375 degrees. Place a square of parchment paper in the bottom of an 8-inch square baking pan. Butter and then dust the pan with powdered sugar, discarding the excess.
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 whisking in the egg, sour cream, almond extract, vanilla 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 pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs.
To make the icing, whisk together powdered sugar, lemon juice, melted butter, and lemon extract until smooth. Pour most of this mixture over the top of the cake, spreading it evenly over the entire surface. Top with lemon zest. Serve while warm.
Recipe by Willow Bird Baking at https://willowbirdbaking.com/2017/11/29/quick-easy-iced-lemon-cake/