# What You 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 (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 bowl, beat the softened butter and granulated sugar together until pale and fluffy. Add eggs, one at a time, beating well after each addition. Incorporate vanilla extract and lemon zest until combined.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
04 - Add dry ingredients to the wet mixture in three parts, alternating with whole milk. Mix gently until just combined.
05 - Divide the batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - In a heatproof bowl, whisk together eggs, granulated sugar, lemon juice, and zest. Place the bowl over a saucepan with simmering water. Cook, whisking constantly, until thickened (about 10 minutes). Remove from heat and whisk in cubed butter until smooth. Cool completely.
07 - Using an electric mixer, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
08 - Set one cake layer on a serving plate. Spread a generous layer of lemon curd over the surface. Place the second cake layer on top.
09 - Spread whipped cream lightly over the top and sides of the cake. Arrange pressed edible flowers decoratively over the surface and gently press to adhere.
10 - Chill the cake for at least 30 minutes to set the decorations before slicing and serving.
