# What You'll Need:
→ 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, 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 Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat together softened butter and granulated sugar with an electric mixer until pale and fluffy.
03 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
04 - In a separate bowl, whisk together flour, baking powder, and salt. Add dry mixture to the wet mixture in three additions, alternating with milk. Mix until just combined without overworking the batter.
05 - Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn onto a wire rack to cool completely.
06 - In a heatproof bowl, whisk eggs, sugar, lemon juice, and lemon zest. Set bowl over a saucepan of gently simmering water and cook, whisking constantly, until mixture thickens, about 10 minutes. Remove from heat and whisk in cubed butter until smooth. Allow to cool completely.
07 - Using an electric mixer, beat chilled heavy cream with powdered sugar and vanilla until stiff peaks form.
08 - Place one cake layer on a serving plate and spread generously with lemon curd. Top with the second cake layer.
09 - Cover the top and sides of the cake with a light layer of whipped cream using an offset spatula.
10 - Arrange pressed edible flowers over the cake's surface as desired, pressing gently to secure.
11 - Refrigerate cake for at least 30 minutes to set decorations before slicing.
