# Components:
→ 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)
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, cream unsalted butter and granulated sugar together with an electric mixer until pale and fluffy. Beat in eggs one at a time. Stir in vanilla extract and lemon zest.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, and sea salt.
04 - Add dry ingredients to the butter mixture in three parts, alternating with whole milk. Mix until just combined.
05 - Divide batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - In a heatproof bowl, whisk eggs, granulated sugar, lemon juice, and lemon zest. Set the bowl over a saucepan of simmering water, creating a double boiler. Cook, whisking constantly, until curd thickens, about 10 minutes. Remove from heat and whisk in butter until smooth. Allow to cool completely.
07 - Whip chilled heavy cream with powdered sugar and vanilla extract in a cold bowl until stiff peaks form.
08 - Place one cooled cake layer onto a serving plate. Spread generously with prepared lemon curd. Position the second cake layer on top.
09 - Frost the top and sides of the cake lightly with whipped cream. Arrange pressed edible flowers over the surface, pressing gently to adhere.
10 - Chill the assembled cake for at least 30 minutes to set the decorations before serving.
