Preheat the oven to 350 degrees. Spray three 8" round cake pans and place a parchment circle at the bottom of the pan. Set aside.

In a medium bowl combine the flour, baking soda, baking powder, and salt. Mix well and set aside.

In a large bowl cream together the butter and sugar until it is smooth. Add in the eggs, vanilla extract, and lemon extract and mix well.

Add half the flour mixture to the butter mixture and mix until combined.

Add in the milk and mix well. Add the remaining flour and mix until just combined.

Divide the batter between the three pans. I had about 2 cups of batter in each pan. Bake for 35 minutes.

Remove from oven and allow to cool 10 or 15 minutes. Run a butter knife around the edge of the cake and remove from pan. Cool completely on a wire rack.

To make the frosting place the butter in a large bowl. Beat with a mixer on medium high speed until smooth.

Add in the powdered sugar a half cup at a time.

Add in the vanilla extract and the milk and mix well. Add additional powdered sugar if needed.

To assemble the cake place one cake on a cake round. Spread 1/2 cup of buttercream frosting on the cake layer. Pipe a thin boarder around the outside of the layer then fill with 1/2 cup of lemon curd. Top with the second layer.

Spread 1/2 cup of buttercream frosting on the second cake layer. Pipe a thin boarder around the outside of the layer then fill with 1/2 cup of lemon curd. Top with the third layer.

Put a crumb coating of buttercream frosting on the cake and freeze it for 15 minutes.

Remove from freezer and cover with frosting.

Dip a bench scraper in hot water, dry it off, and smooth the frosting around the edges and top. Dip the scraper in water as needed.

Once the buttercream is smooth freeze for 10 minutes.

Meanwhile, divide remaining frosting beteen 4 small bowls. Color one pink, one blue, one purple, and one yellow. Add white food coloring to make the colors more pastel.

Remove the cake from the freeze and place 10 one inch smears of each color frosting randomly around the outside of the cake.

Dip a bench scraper in hot water, dry it off, and smooth the frosting colors around the outside of the cake while smearing them together for a watercolor effect. Pick the bench scraper up and do another full spin of the cake as needed until it looks how you want it to look.

Place the remaining colored frosting in a piping bag trying to put one color on each side of the bag so it will come out swirled. You want a star tip in the piping bag.

Pipe a border around the bottom of the cake and another around the top edge of the cake.

To finish the cake place a little water on your fingers and spread it on top of the cake to make the frosting sticky.

Quickly pour the Easter sprinkles on the top of the cake until it is covered.

Cut into slices and enjoy!