# 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)
# Cooking Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, beat the softened butter with sugar until pale and fluffy. Incorporate eggs individually, then mix in vanilla extract and lemon zest.
03 - In a separate bowl, whisk flour, baking powder, and sea salt. Alternate adding dry mixture and milk to the wet base, mixing just to blend.
04 - Divide batter between prepared pans. Bake for 25–30 minutes until a toothpick comes out clean. Cool cakes in pans 10 minutes; transfer to wire rack to cool fully.
05 - In a heatproof bowl, whisk together eggs, sugar, lemon juice, and zest. Place over simmering water, whisking constantly, until thickened; then whisk in butter until smooth. Allow curd to cool completely.
06 - Beat chilled heavy cream with powdered sugar and vanilla until stiff peaks form.
07 - Position first cake layer on serving plate. Spread lemon curd generously, then place second layer on top.
08 - Frost the cake's top and sides with a light layer of whipped cream.
09 - Arrange pressed edible flowers over the cake surface, pressing gently to adhere.
10 - Chill assembled cake for at least 30 minutes before serving to secure decorations.
