# What You'll Need:
→ Sponge Cake
01 - 1 cup unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs, at 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, at 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)
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, beat softened butter with granulated sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
03 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture in three additions, alternating with increments of milk. Mix gently until just combined.
04 - Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before turning out onto a wire rack to cool completely.
05 - In a heatproof bowl, whisk eggs, granulated sugar, lemon juice, and lemon zest until smooth. Place bowl over a saucepan of gently simmering water and cook, whisking constantly, until mixture thickens, about 10 minutes. Remove from heat and whisk in cubed butter until fully incorporated. Allow curd to cool completely.
06 - Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Place one cake layer on a serving plate. Spread a generous layer of lemon curd over the surface. Top with the second cake layer.
08 - Using an offset spatula, apply a thin layer of whipped cream over the top and sides of the cake.
09 - Carefully arrange pressed edible flowers over the surface, pressing gently to ensure they adhere.
10 - Refrigerate cake for at least 30 minutes before serving to allow decorations to set and flavors to meld.
