Lemon Funfetti Cake

Preheat oven to 350°F. Grease and flour the bottom and sides of 2 (8-inch) round cake pans; set aside.

 

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.

On medium-low speed, add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and increase speed to medium; mix for 1 more minute.

 

Sift together salt, baking powder, baking soda, and cake flour into a separate bowl; whisk to combine evenly.

Add dry ingredients to wet ingredients on low speed in 3 batches, alternating with milk, beginning and ending with the dry ingredients. Scrape down the sides of the bowl at the last addition of flour and mix until completely absorbed.

 

Fold in sprinkles until evenly distributed. Divide batter between prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Let cool for 15 minutes in the pans on a wire rack. Unmold cakes and cool completely on a wire rack.

Make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip butter and vanilla on medium speed until softened and evenly textured. Add sugar on low speed. Slowly increase to medium-high speed as the sugar is absorbed, and whip until light and smooth. Add cream at any point you feel the frosting is too thick.

Spread 1 cup frosting on top of one cake layer. Top with second layer. Spread about 11/2 cups frosting around the sides of the cake. Frost top of the cake and immediately garnish with sprinkles. Serve at room temperature. Cake will keep in the refrigerator, unsliced, for 1 to 2 days.