# 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)
# How To:
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. 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. Gradually add the dry mixture to the wet ingredients in three stages, alternating with milk, mixing until just combined.
04 - Divide batter evenly between prepared pans. Bake for 25–30 minutes until a toothpick inserted in the center emerges clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack and cool completely.
05 - In a heatproof bowl, whisk eggs, sugar, lemon juice, and lemon zest until smooth. Place bowl over a saucepan of simmering water and cook, whisking constantly, until curd thickens, about 10 minutes. Remove from heat and whisk in butter until fully incorporated. Let curd cool completely.
06 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Place one cake layer on a serving plate. Spread lemon curd over the surface. Place the second cake layer on top.
08 - Lightly cover the top and sides of the cake with whipped cream, smoothing with an offset spatula.
09 - Arrange pressed edible flowers gently over the surface of the cake, pressing lightly to adhere.
10 - Refrigerate for at least 30 minutes to set the decorations before serving.
