Preheat the oven to 350 degrees F. 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.
In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
Add in the eggs one at a time, followed by the almond extract, sour cream, and lemon juice. Mix until combined.
Carefully, add the flour mixture into the wet mixture.
Mix until just combined.
Pour batter into the prepared 8x8 pan.
Bake for 22 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 cool for 20 to 30 minutes before removing it to a cooling rack.
To make the icing, add the powdered sugar, lemon juice, and heavy whipping cream to a medium-sized bowl. 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.
Spread the icing on top of the lemon cake and sprinkle with your favorite colorful sprinkles. Serve immediately.
All-purpose flour can be used, see how to do that above.
We use almond extract in this recipe as it brings out the lemon flavor but you can use vanilla.
This can be frozen, see above on how to do that.
If you want you can omit the glaze and use powdered sugar.