For Cake

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13″ baking pan with nonstick spray and line with parchment paper.
3. In a medium bowl, whisk together flours, baking powder, baking soda and salt in a medium bowl.
4. Set aside.
5. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium high speed until light and fluffy.
6. Add lemon zest, lemon juice and vanilla and mix on low speed until combined.
7. Add eggs one at a time until fully combined.
8. In a small bowl combine buttermilk and yogurt. Stir.
9. With mixer on low speed, add flour mixture in three additions along with the buttermilk mixture, beginning and ending with the flour mixture.
10. Pour batter into prepared baking pan.
11. Smooth top of batter with an offset spatula to level the batter evenly.
12. Tap the pan firmly on countertop twice to release air bubbles.
13. Bake for 30-35 minutes, until edges of cake are golden brown and a toothpick inserted in center of cake comes out with few crumbs remaining.
14. Cool cake completely on a wire rack before frosting.

For Frosting

1. Scoop Wilton’s Naturally Flavored Warm Vanilla Frosting into the bowl of a stand mixer fitted with a whisk attachment.
2. Run mixer on medium high speed for 3-4 minutes until frosting is light and fluffy.

For Homemade Vanilla Buttercream

1. Add softened butter to the bowl of a stand mixer fitted with the paddle attachment.
2. Beat until light and fluffy, about 2 minutes.
3. Reduce speed to low and gradually add sifted confectioner’s sugar, scraping down sides of bowl as needed.
4. Once fully incorporated, add vanilla, milk and pinch of salt.
5. Increase speed to medium high and whip until light and fluffy, about 3-4 minutes.
6. Frost cake with large sweeping swirls and sprinkle with confetti sprinkles.