# 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 (pansies, violets, nasturtiums, or organic 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 bowl, cream unsalted butter and granulated sugar together until pale and fluffy. Beat in eggs one at a time, then add vanilla extract and lemon zest.
03 - In a separate bowl, whisk all-purpose flour, baking powder, and sea salt. Gradually add dry mixture to the wet 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 into the center comes out clean. Let cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
05 - In a heatproof bowl, whisk eggs, sugar, lemon juice, and lemon zest. Set over simmering water and cook, whisking constantly, until thickened, about 10 minutes. Remove from heat and whisk in cubed butter until smooth. Cool completely.
06 - Whip chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Place one cake layer on a serving plate. Spread with a layer of lemon curd. Top with the second cake layer.
08 - Frost the top and sides of cake lightly with whipped cream. Arrange pressed edible flowers gently across the surface, pressing to adhere.
09 - Chill cake for at least 30 minutes before serving to set decorations.
