Preheat the oven to 350 degrees. Grease and flour four 6-inch pans; set aside.  

In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk.

In a separate bowl, add the milk, vegetable oil and lemon extract. Whisk. 

In the bowl of a stand mixer, beat the softened butter until lightened in color and smooth (approx. 2 minutes). Gradually add the sugar and mix on medium speed 4 to 5 minutes until light and fluffy. Add eggs one at a time, mixing until well incorporated after each. Alternating, add the flour mixture and the milk mixture. Begin and end with the flour. Mix until combined and smooth, being careful not to over mix.

Pour batter into prepared pans, smoothing the tops with the back of a spoon. Bake 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans 10 minutes then turn onto cooling rack to cool completely.

Wash and dry one of the 6-inch cake pans used to bake the cake layers. Line with saran wrap leaving 2-3 inches overlapping the sides. If necessary, cut the dome off of each cake layer (you will use three layers of cake for this recipe).  

Place one cake layer into the bottom of prepared pan. Spread evenly with softened Simple Truth Low Cow Lemon Cake Ice Cream. Top with another layer of cake. Spread evenly with softened Simple Truth Low Cow Vanilla Bean Ice Cream. Top with final cake layer. Cover with saran wrap and freeze cake until firm.

Frost the outside of the cake with the whipped cream, then pipe a border around the top edge. Top with sprinkles if desired.

 Freeze cake until ready to serve. Allow to thaw for 45 minutes to an hour before serving.