# Needed Ingredients:
→ Sponge Cake
01 - 1 cup (225 g) unsalted butter, softened
02 - 1 1/2 cups (300 g) granulated sugar
03 - 4 large eggs, room temperature
04 - 2 tsp vanilla extract
05 - 2 1/2 cups (310 g) all-purpose flour
06 - 2 1/2 tsp baking powder
07 - 1/2 tsp fine sea salt
08 - 1 cup (240 ml) whole milk, room temperature
09 - Zest of 1 lemon
→ Lemon Curd
10 - 3 large eggs
11 - 3/4 cup (150 g) granulated sugar
12 - 1/2 cup (120 ml) freshly squeezed lemon juice (about 2–3 lemons)
13 - 1 tbsp finely grated lemon zest
14 - 6 tbsp (85 g) unsalted butter, cubed
→ Decoration
15 - 1 cup (240 ml) heavy cream, chilled
16 - 2 tbsp powdered sugar
17 - 1 tsp vanilla extract
18 - 20–30 pressed edible flowers (pansies, violets, nasturtiums, or organic rose petals)
# Steps:
01 - Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - In a large bowl, cream the butter and sugar together until pale and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon zest.
03 - In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet mixture in three parts, alternating with milk. Mix until just combined.
04 - Divide batter evenly between prepared pans. Bake for 25–30 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.
05 - In a heatproof bowl, whisk eggs, sugar, lemon juice, and zest. Place over a saucepan of simmering water (double boiler) and cook, whisking constantly, until thickened (about 10 minutes). Remove from heat; whisk in butter until smooth. Let cool completely.
06 - Whip the cream with powdered sugar and vanilla until stiff peaks form.
07 - To assemble: Place one cake layer on a serving plate. Spread with a generous layer of lemon curd. Top with the second cake layer.
08 - Frost the top and sides lightly with whipped cream.
09 - Carefully arrange pressed edible flowers over the surface. Press gently to adhere.
10 - Chill cake for at least 30 minutes before serving to set the decorations.
