Save to Pinterest The first time I pressed flowers for a cake I made a mess of my countertop and my neighbor stopped by with a mason jar of pansies and a grin that said try it anyway and learn along the way.
I baked this for a small spring get together on a rainy afternoon and watching people smile at the first forkful turned the whole kitchen warm and loud in the best way.
Ingredients
- Unsalted butter: Using room temperature butter helps achieve a pale and airy sponge.
- Granulated sugar: Cream well with the butter to trap air for a light crumb.
- Large eggs: Bring to room temperature so they incorporate smoothly and help the cake rise.
- Vanilla extract: Adds a soft backdrop to the lemon and makes the cake taste homey.
- All purpose flour: Measure by spooning into the cup to avoid a dense cake.
- Baking powder: Fresh baking powder makes a noticeable difference in lift.
- Fine sea salt: Balances the sweetness and brightens the lemon.
- Whole milk: Use at room temperature to keep the batter from seizing up.
- Lemon zest: Fresh zest amplifies the citrus notes in both the cake and the curd.
- Lemon curd ingredients: Fresh lemon juice eggs sugar butter and zest make a silky curd that shines.
- Heavy cream and powdered sugar: Chill the bowl and whisk for the cleanest whipped cream peaks.
- Pressed edible flowers: Only use flowers labeled edible and grown without pesticides.
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Instructions
- Preheat and prepare pans:
- Heat the oven to 350°F 175°C and grease then line two 8 inch round cake pans with parchment paper.
- Cream butter and sugar:
- Beat the softened butter with the sugar until pale and fluffy then add eggs one at a time mixing after each addition.
- Add flavor:
- Stir in the vanilla extract and lemon zest so the batter smells bright and fragrant.
- Combine dry ingredients:
- Whisk flour baking powder and salt together to distribute the rise agent evenly.
- Alternate dry and wet:
- Add the dry ingredients to the batter in three parts alternating with milk and mix until just combined to avoid overworking the gluten.
- Bake the layers:
- Divide batter between the pans and bake about 25 to 30 minutes until a toothpick comes out clean then cool in pans for 10 minutes before turning out onto a rack.
- Make the lemon curd:
- Whisk eggs sugar lemon juice and zest in a heatproof bowl set over simmering water and cook whisking constantly until thickened then stir in butter until smooth and cool completely.
- Whip the cream:
- Whisk chilled cream with powdered sugar and vanilla until stiff peaks form and keep chilled until assembly.
- Assemble the cake:
- Place one layer on a plate spread a generous layer of lemon curd then top with the second layer.
- Finish and decorate:
- Frost the cake lightly with whipped cream arrange pressed edible flowers on top and press gently to adhere then chill at least 30 minutes to set.
Save to Pinterest 
Save to Pinterest This cake became more than a dessert the day I brought it to a small tea where a friend announced it as the party centerpiece and everyone asked for the recipe before dessert was even finished.
Serving and Pairing
Slice this cake thin and serve with a pot of Earl Grey or a glass of sparkling Moscato to echo the citrus notes.
Make Ahead and Storage
You can bake the layers a day ahead wrapped at room temperature and make the curd up to three days ahead kept refrigerated in a jar.
Flowers and Food Safety
Only use flowers that are marked edible and confirmed pesticide free and handle them with clean tweezers when placing them on the cake.
- Press flowers between plain paper and change the paper every day while they dry.
- Store pressed flowers in a dry cool place until assembly day.
- Keep a small brush handy to remove any petal dust before serving.
Save to Pinterest 
Save to Pinterest May this cake bring a little unexpected delight to your table and give you an excuse to press flowers for the next sunny afternoon.
Recipe Questions
- → How do I press edible flowers safely?
Place flowers between parchment paper and press inside a heavy book or a flower press for 1–2 weeks until flat and dry. Ensure petals are clean and organically grown with no pesticides before pressing.
- → What's the best way to make lemon curd without curdling?
Cook eggs, sugar, lemon juice, and zest over a gentle double boiler, whisking constantly until thickened and able to coat the back of a spoon. Remove from heat and whisk in cold butter gradually for a smooth finish.
- → How can I keep whipped cream stable for decorating?
Chill the bowl and beaters, use very cold heavy cream and a touch of powdered sugar. For extra stability, fold in a little mascarpone or dissolved gelatin before spreading.
- → Can components be made ahead of time?
Yes. Bake the layers a day ahead and wrap them at room temperature. Lemon curd keeps in the refrigerator for up to a week; whip the cream just before assembling for best texture.
- → Which flowers work best for decoration?
Pansies, violets, nasturtiums and organic rose petals press well and provide color. Always confirm each variety is edible and pesticide-free before using.
- → How should the finished cake be stored and served?
Chill the assembled cake to set the decorations and keep refrigerated. Remove from the fridge 20–30 minutes before serving to allow the sponge to soften and the flavors to open.
