# What You'll Need:
→ Sponge Cake
01 - 1 cup unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 2 1/2 teaspoons baking powder
07 - 1/2 teaspoon fine sea salt
08 - 1 cup whole milk, room temperature
09 - Zest of 1 lemon
→ Lemon Curd
10 - 3 large eggs
11 - 3/4 cup granulated sugar
12 - 1/2 cup freshly squeezed lemon juice (from 2–3 lemons)
13 - 1 tablespoon finely grated lemon zest
14 - 6 tablespoons unsalted butter, cubed
→ Decoration
15 - 1 cup heavy cream, chilled
16 - 2 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - 20–30 pressed edible flowers (pansies, violets, nasturtiums, or organic rose petals)
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Cream butter and sugar in a large bowl until pale and fluffy. Beat in eggs one at a time, then incorporate vanilla extract and lemon zest.
03 - Whisk flour, baking powder, and salt in a separate bowl. Add dry ingredients to wet mixture in three parts, alternating with milk. Mix until just combined.
04 - Divide batter evenly between pans. Bake for 25–30 minutes until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
05 - In a heatproof bowl, whisk eggs, sugar, lemon juice, and zest. Set over simmering water and cook, whisking constantly, until thickened, about 10 minutes. Remove from heat and whisk in cubed butter until smooth. Allow to cool completely.
06 - Whip chilled cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Place one cake layer on a serving plate. Spread with lemon curd, then top with the second cake layer.
08 - Lightly frost the top and sides of the cake with whipped cream.
09 - Arrange pressed edible flowers over the surface, pressing gently to adhere.
10 - Chill the cake for at least 30 minutes to set the decorations. Serve cold.
