# Ingredient List:
→ Sponge Cake
01 - 1 cup unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs, at 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, at 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, well 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
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, beat the softened butter and granulated sugar 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 salt.
04 - Add dry ingredients to wet mixture in three increments, alternating with whole milk, and mix just until combined.
05 - Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
06 - Place eggs, sugar, lemon juice, and lemon zest in a heatproof bowl. Set over a saucepan of gently simmering water. Whisk constantly until thickened, approximately 10 minutes. Remove from heat and whisk in cubed butter until fully incorporated and smooth. Let cool completely.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
08 - Set one cake layer on a serving plate. Spread generously with lemon curd. Place the second cake layer on top.
09 - Coat top and sides of cake lightly with whipped cream. Arrange pressed edible flowers evenly across the surface and press gently to adhere.
10 - Chill assembled cake for at least 30 minutes to secure decoration before slicing and serving.
