PREPARE CAKE: Pre-heat oven to 350-degrees and line a 9x13-inch baking pan with parchment paper. Spray the bottom and the sides of the parchment paper with baking spray and set aside.

In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and sugar on medium-high speed. Add the eggs, one at a time to the mixer. Add the lemon zest, vanilla extract, lemon extract and lemon juice. Mix until all the ingredients are thoroughly combined.

Change the mixer to low speed and add the flour and baking powder. Mix until just combined. Pour the batter into the prepared pan and bake in 350-degree oven for 26-28 minutes or until a toothpick inserted in the middle comes out without raw batter on it.

Let cake cool on the counter completely before removing from the pan and topping with the glaze.

PREPARE THE GLAZE: In a medium sized bowl, mix together the melter butter, powdered sugar, lemon juice and lemon zest. Add a small amount of warm water to loosen the glaze or add additional powdered sugar to make a thicker glaze.

Spread glaze on cooled cake and immediately add sprinkles (optional). Allow the glaze to set for 3-4 hours before cutting into desired sized bars.