# 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 (about 2 to 3 lemons)
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, such as pansies, violets, nasturtiums, or organic rose petals
# How To Make:
01 - Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy. Add eggs one at a time, beating 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.
04 - Add one third of the dry ingredients to the wet mixture, then one third of the milk. Alternate additions, mixing gently until just combined. Do not overmix.
05 - Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
06 - In a heatproof bowl, whisk together eggs, granulated sugar, lemon juice, and lemon zest. Set bowl over a saucepan of simmering water (double boiler) and cook, whisking constantly, until thickened, about 10 minutes. Remove from heat and whisk in cubed butter until smooth. Allow to cool completely.
07 - Beat chilled heavy cream with powdered sugar and vanilla until stiff peaks form.
08 - Place one cake layer on a serving plate and spread with a generous layer of lemon curd. Top with the second cake layer.
09 - Lightly frost the top and sides of the assembled cake with the whipped cream.
10 - Arrange pressed edible flowers carefully across the surface and gently press to adhere.
11 - Refrigerate the finished cake for at least 30 minutes before serving to help set the decorations.
