# 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 to 30 pressed edible flowers (such as pansies, violets, nasturtiums, or organic rose petals)
# Steps to Follow:
01 - Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, cream unsalted butter and granulated sugar until pale and fluffy. Beat in 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 salt. Add the dry mixture to creamed ingredients in three additions, alternating with whole milk. Mix until just 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 transfer to a wire rack to cool completely.
05 - In a heatproof bowl, whisk together eggs, granulated sugar, lemon juice, and lemon zest. Set bowl over a saucepan of simmering water and cook, whisking constantly, until thickened, about 10 minutes. Remove from heat and whisk in cubed butter. Cool completely.
06 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
07 - Place one cake layer on a serving plate. Spread a generous layer of lemon curd over the cake. Top with the second cake layer.
08 - Frost top and sides of the cake lightly with whipped cream.
09 - Arrange pressed edible flowers on the surface of the frosted cake and press gently to adhere.
10 - Refrigerate the finished cake for at least 30 minutes to set decorations before serving.
