Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.

In a separate bowl, using a stand mixer or a hand mixer, beat the butter and sugar until light and fluffy.

Add in the eggs and continue mixing until fully incorporated being sure to scrape the sides.

Continue with adding the vanilla and lemon extracts and mix.

Slowly add in the dry ingredients while keeping the mixer on the lowest setting.

Mix just enough to combine the dry ingredients being sure to not over mix.

Add in the buttermilk, sour cream, lemon zest and lemon juice.

Mix until just combined, stopping when there are no visible streaks in the batter.

In a 13x13 pan prepared with parchment paper, pour in the batter and use a spatula to evenly distribute the batter.

Place in the oven and bake for 35-40 minutes or a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and set aside to cool.

In a large mixing bowl, using a stand mixer or a hand mixer, beat together the cream cheese and butter until smooth.

Gradually add in the powdered sugar ½ cup at a time.

Once all of the powdered sugar in fully incorporated, add in the lemon juice and lemon extract.

Mix one final time on high for 1 minute.

Evenly spread the frosting over the cooled cake.

Cut into 16 squares.

Top with lemon zest, lemon slices and cherries.

If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!