# Ingredient List:
→ 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)
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Cream the butter and sugar in a large bowl until pale and fluffy. Incorporate the eggs one at a time, followed by vanilla extract and lemon zest.
03 - In a separate bowl, whisk together the flour, baking powder, and salt.
04 - Add dry ingredients to the butter mixture in three parts, alternating with milk. Mix delicately 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 transfer to a wire rack to cool completely.
06 - In a heatproof bowl, whisk eggs, sugar, lemon juice, and zest. Place over simmering water (double boiler) and cook while whisking constantly until thickened, around 10 minutes. Remove from heat and whisk in butter until smooth. Cool completely.
07 - Whip the chilled cream with powdered sugar and vanilla extract until stiff peaks form.
08 - Place one cake layer on a serving plate. Spread generously with lemon curd. Set the second cake layer on top.
09 - Frost the top and sides lightly with whipped cream.
10 - Arrange the pressed edible flowers across the surface, pressing gently so they adhere.
11 - Refrigerate the cake for at least 30 minutes to set decorations before serving.
