# 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
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 (such as 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 - In a large mixing bowl, cream butter and sugar together until pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and lemon zest.
03 - In a separate bowl, whisk flour, baking powder, and salt. Add dry mixture to wet ingredients in three parts, alternating with milk, mixing just until combined.
04 - Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in 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 bowl over simmering water and cook, whisking constantly, until thickened, about 10 minutes. Remove from heat and whisk in butter until smooth. Cool completely.
06 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
07 - Place one cake layer on a serving plate and spread generously with lemon curd. Place second cake layer on top.
08 - Lightly frost top and sides of cake with whipped cream.
09 - Arrange pressed edible flowers on the surface, pressing gently to adhere.
10 - Refrigerate cake for at least 30 minutes to set decorations before serving.
