1. Preheat the oven to 350F. Line the bottoms of two 8-inch or 9-inch round cake pans with parchment paper and grease the sides of each pan. 

2. Sift together the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add in the butter to the flour mixture. Using a paddle attachment of a stand mixer, cut the butter into the flour mixture on medium speed for about 2 minutes or until no more butter cubes are visible. You should see an even distribution of “crumbs” or lumps of the flour and butter mixture forming in the bowl.

3. In a separate bowl, whisk together the buttermilk, lemon juice, oil, eggs and extracts. Add this entire mixture to the flour mixture all at once. First mix on low speed until combined and then increase the speed to medium high and beat for 1 minute until the batter is lighter in color.  

4. Once combined, add in the sprinkles. Gently fold in the sprinkles into the cake batter using a spatula. 

5. Quickly and evenly divide the batter between the two pans to keep the color from the jimmies from dissolving too much into the batter. Tap batter filled cake pans on the counter to release any large air bubbles. Bake the cakes for about 30 minutes, until a toothpick inserted into the cake comes out clean. Cool the cakes for 30 minutes on a rack in their pans, then turn out to cool completely for an additional 30-60 minutes. 

6.Decorate with my Swiss meringue buttercream recipe and enjoy cake at room temperature!