Step 1

Preheat the oven to 350 degrees F.

Step 2

Coat a 9x13-inch baking pan with nonstick spray and line it with parchment paper. Then, coat the parchment paper with the spray.

Step 3

In a bowl, whisk the flour, the baking powder, and the salt together.

Step 4

In another bowl using an electric mixer, beat 1 cup of the butter and the sugar until it is light and fluffy, about 3-4 minutes.

Step 5

Beat the eggs, one at a time, into the butter mixture, until combined.

Step 6

Beat 2 teaspoons of the vanilla and the lemon extract into the butter mixture.

Step 7

Add 1/2 of the dry ingredient mixture and the milk to the butter mixture and beat until combined.

Step 8

Beat the remaining dry ingredient mixture into the butter mixture until it is combined.

Step 9

Beat the lemon zest into the batter.

Step 10

Pour the batter into the prepared baking pan.

Step 11

Bake the cake until it is set in the center, about 25-30 minutes.

Step 12

Let the cake cool completely.

Step 13

Lift the parchment paper on the edges to lift the cake out of the pan.

Step 14

In a bowl using an electric mixer, beat the cream cheese and the remaining butter until it is creamy.

Step 15

Beat the powdered sugar into the cream cheese mixture until it is combined.

Step 16

Beat the remaining vanilla extract into the frosting until it is combined.

Step 17

Frost the cooled cake, cover with the sprinkles, and top with the candied lemon slices.

Step 18

Slice and serve.