• Preheat oven to 350°F and grease a 15in x 10in sheet pan (jelly roll pan) with non stick cooking spray or line with parchment paper and leave an overhang on the long edges.
• In the bowl of a stand mixer fitted with paddle attachment, or a large mixing bowl and hand mixer, cream together the softened butter and granulated sugar until light and fluffy. About 2-3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Beat in pure lemon extract and lemon zest.
• Add the baking powder, baking soda, salt and one cup of flour. Mix until just incorporated and then continue to add the remaining flour, one cup at a time until it is all fully combined.
• Spread the dough out evenly into prepared sheet pan. Your hands will do the best job!
• Bake in preheated oven on center rack for 15-20 minutes just until the edges have started to turn golden brown and the center no longer looks glossy.
• Cool completely before frosting.

Lemon Buttercream Frosting

• In a stand mixer or with hand mixer, beat softened butter until creamy.
• Add one cup of powdered sugar at a time, beating well after each cup.
• Add the lemon zest and lemon juice and beat until its all incorporated.
• If needed, add 1-2 tablespoons of milk to reach your desired consistency.
• Increase the speed and beat frosting for 1-2 minutes until creamy and fluffy.
• Evenly spread out the frosting over the cooled bars. An offset spatula works really well.
• Decorate with your favorite sprinkles, slice and enjoy!