# What you'll need:
→ 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 (such as pansies, violets, nasturtiums, or organic rose petals)
# Method:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Cream butter and granulated sugar in a large bowl until pale and fluffy using an electric mixer. Beat in the eggs one at a time, followed by vanilla extract and lemon zest.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, and sea salt. Add the dry mixture to the creamed butter in three parts, alternately with whole milk. Mix until combined, avoiding overmixing.
04 - Divide batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let the cakes cool in pans for 10 minutes, then unmold onto a wire rack to cool completely.
05 - Whisk eggs, granulated sugar, lemon juice, and lemon zest in a heatproof bowl. Place over a saucepan of simmering water and cook, whisking constantly, until thickened, about 10 minutes. Remove from heat and whisk in butter until smooth. Let cool completely.
06 - Whip heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
07 - Place one cake layer on a serving plate and spread generously with lemon curd. Top with the second cake layer.
08 - Lightly frost the top and sides of cake with whipped cream.
09 - Carefully arrange pressed edible flowers over the cake surface, pressing gently to adhere.
10 - Chill cake for at least 30 minutes before serving to set the decorations.
