# Ingredient List:
→ 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
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar using an electric mixer until pale and fluffy. Add eggs one at a time, mixing well after each. 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 wet mixture in three additions, alternating with whole milk. Mix gently until just incorporated.
05 - Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center emerges clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
06 - In a heatproof bowl, whisk together eggs, granulated sugar, lemon juice, and zest. Set bowl over a saucepan with simmering water and cook, whisking constantly, until mixture thickens, about 10 minutes. Remove from heat and whisk in cubed butter until smooth. Let cool fully.
07 - In a mixing bowl, whip chilled heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
08 - Place one cake layer on a serving plate. Spread generously with lemon curd. Top with second cake layer.
09 - Lightly frost top and sides of assembled cake with whipped cream. Arrange pressed edible flowers decoratively over the surface; press gently to adhere.
10 - Refrigerate finished cake for at least 30 minutes to set decorations prior to serving.
