# 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 Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, then mix in vanilla extract and lemon zest.
03 - Whisk together flour, baking powder, and sea salt in a separate bowl.
04 - Add dry ingredients to the creamed mixture in three parts, alternating with milk. Mix gently until just combined.
05 - Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then remove and cool completely on a wire rack.
06 - In a heatproof bowl, whisk eggs, sugar, lemon juice, and lemon zest. Place bowl over simmering water and whisk constantly until thickened, about 10 minutes. Remove from heat and whisk in butter until smooth. Cool completely.
07 - Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
08 - Place one cake layer on a serving plate. Spread lemon curd evenly. Top with the second cake layer.
09 - Lightly frost top and sides with whipped cream. Arrange pressed edible flowers over the cake and press gently.
10 - Refrigerate cake for at least 30 minutes to set decorations before serving.
