# 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
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, cream the softened butter and granulated sugar together 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 all-purpose flour, baking powder, and sea salt. Incorporate these dry ingredients into the butter mixture in three stages, alternating with whole milk. Mix 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 emerges clean. Allow cakes to cool in pans for 10 minutes. Remove cakes from pans and transfer to a wire rack to cool completely.
05 - In a heatproof bowl, whisk eggs, granulated sugar, fresh lemon juice, and lemon zest. Position the bowl over a saucepan with simmering water and whisk constantly for about 10 minutes until the curd thickens. 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 generously with lemon curd. Position the second cake layer on top.
08 - Lightly frost the cake’s top and sides using the whipped cream.
09 - Carefully arrange the pressed edible flowers on the surface, gently pressing to ensure adhesion.
10 - Refrigerate the finished cake for at least 30 minutes to set the decorations before slicing and serving.
