Heat oven to 350°F. Coat a 9 x 13-in.
cake pan with cooking spray, line thebottom with parchment paper andcoat the paper with cooking spray.
In a medium bowl, whisk togetherthe flour, baking powder and salt.
Using an electric mixer, beat thegranulated sugar, lemon zest, vanilla,3/4 cup (1 1/2sticks) of the butter and 2Tbsp of the lemon juice in a large bowluntil light and fluffy, about 3 minutes.
Beat in the eggs one at a time.
Reduce the mixer to low andalternately add the flour mixture andthe milk, mixing just until incorporated.
Spread the batter into the preparedpan and bake until a wooden pickinserted in the center comes outclean, 25 to 30 minutes. Let the cakecool in the pan for 10 minutes beforetransferring to a wire rack to coolcompletely.
Meanwhile, using an electric mixer,beat the cream cheese and remaining1/4 cup butter until smooth. Beat in theconfectioners’ sugar and remainingTbsp lemon juice until fluffy.
Using a 3 x 4-in. egg-shaped cookiecutter as a stencil, cut out nine eggsfrom the cooled cake. Working withthe cakes on a parchment paper–linedrimmed baking sheet, frost each onewith about 3 Tbsp icing.
Using 1/2- to 1 1/2-in. mini cutters asstencils, place a cutter on top of onecake and use a small spoon to shakesanding sugar or nonpareils eitherinside or outside the cutter. Push thesugar into place with the back of thespoon, and use the tip of a knife tospread sugar into the pointy edgesof cutter, if necessary. Brush excesssugar off the cake with the back of thespoon, then carefully remove cutter.
Place a piece of pastel confetti in thecenter of each flower. Repeat on allcakes as desired.
Decorating Supplies Egg-Shaped Perimeter Cookie Cutters, 69¢ each; Wilton.com .
Flower/Leaf Cutter Set, $19 for 12; NYCake.com .
Pastel confetti sprinkles, nonpareilsand sanding sugars, $2.29–$2.99; ConfectioneryHouse.com .
