1. Preheat oven to 350°F (175°C)

2. Grease and flour a 9-inch (23 cm) springform pan

3. In a large bowl combine flour, sugar, baking powder, salt, and lemon zest

4. Pour in boiling water and stir until flour is dissolved

5. Let mixture cool for 10 minutes

6. Melt white chocolate over a double boiler or in 30-second microwave intervals stirring until smooth set aside to cool slightly

7. In another bowl beat eggs with vanilla extract until frothy

8. Slowly add egg mixture to the flour mixture stirring until smooth

9. Stir in melted white chocolate until fully incorporated

10. Fold in sprinkles gently to avoid bleeding color

11. Pour batter into prepared pan and smooth the top

12. Bake 35 to 40 minutes until golden and a toothpick comes out clean

13. Cool in pan for 15 minutes then transfer to a wire rack to cool completely

14. Once cooled spread any remaining glaze remnants evenly over the top

15. Decorate with extra sprinkles on top if desired

16. Garnish with lemon zest and Easter-themed decorations