Funfetti Sheet Cake

Preheat oven to 350°F (either convection or regular)

All ingredients should be at room temperature. Sift the cake flour, baking powder, baking soda, and salt. In another bowl whisk together the sour cream and milk. Set aside.

Spray baking dish and set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer) cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the extracts with the last egg.

Alternately add milk and dry ingredients, beginning and ending with dry. Fold in the sprinkles

Pour batter into prepared pan. Bake immediately. Bake in preheated oven until a cake tester or toothpick comes out with a few clinging crumbs, approximately 20-25 minutes. Be careful not to over bake or it will dry out.

Allow the cake to cool 10 minutes in the pan then turn out onto a wire rack. Remove the parchment from the bottom of the cake and allow to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment beat the butter until smooth and lightened slightly on medium-high speed.

Reduce the mixer speed to low and add the powdered sugar ½ cup at a time, allowing it to mix in completely before adding the next batch.

Once all the sugar has been incorporated add salt (optional) and lemon juice and mix on medium speed until light and smooth.

Switch to the whisk attachment and whisk on medium-high until light and fluffy and white.

Once the cake is cooled completely, spread the frosting on with an offset spatula and top with additional sprinkles if desired.