# What You 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)
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, mix butter and granulated sugar until pale and fluffy. Add 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.
04 - Add dry ingredients into the butter mixture in three additions, alternating with milk. Stir gently until just combined.
05 - Divide batter between prepared pans. Bake for 25–30 minutes or 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 thoroughly.
06 - Whisk eggs, granulated sugar, lemon juice, and lemon zest in a heatproof bowl. Set over simmering water and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat and blend in butter until smooth. Cool completely.
07 - Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
08 - Place first cake layer onto serving plate. Spread a generous layer of lemon curd, then position second cake layer on top.
09 - Apply whipped cream lightly over the top and sides. Arrange pressed edible flowers on the surface, pressing them softly to ensure adhesion.
10 - Chill assembled cake for at least 30 minutes to stabilize decorations before serving.
