# 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 - 1 lemon, zested
→ Lemon Curd
10 - 3 large eggs
11 - 3/4 cup granulated sugar
12 - 1/2 cup freshly squeezed lemon juice (about 2 to 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 to 30 pressed edible flowers (organic pansies, violets, nasturtiums, or rose petals)
# How To Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat softened butter and granulated sugar until pale and fluffy. Incorporate eggs one at a time, then blend in vanilla extract and lemon zest.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, and sea salt.
04 - Add dry mixture to wet ingredients in three additions, alternating with whole milk. Mix until just combined.
05 - Divide batter evenly between prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - In a heatproof bowl, whisk eggs, granulated sugar, lemon juice, and lemon zest. Set over a saucepan of simmering water and cook, whisking constantly, until thickened—approximately 10 minutes. Remove from heat and stir in cubed butter until smooth. Allow to cool fully.
07 - Using an electric mixer, whip chilled heavy cream with powdered sugar and vanilla extract until stiff peaks are formed.
08 - Place one sponge layer on a serving plate. Spread a generous layer of cooled lemon curd across the surface. Top with second sponge layer.
09 - Evenly frost the top and sides of the cake with whipped cream.
10 - Arrange pressed edible flowers over the cake surface, pressing gently to adhere.
11 - Chill assembled cake for at least 30 minutes before serving to allow decorations to set.
