# 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
# Cooking 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 unsalted butter and granulated sugar until pale and fluffy. Incorporate eggs one at a time, then add vanilla and lemon zest.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Alternate adding dry mixture and whole milk to the butter mixture, mixing gently to combine.
04 - Evenly divide batter between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer onto a wire rack to cool completely.
05 - In a heatproof bowl, whisk together eggs, granulated sugar, lemon juice, and lemon zest. Place bowl over simmering water and cook, whisking constantly, until thickened, about 10 minutes. Take off the heat and whisk in butter until smooth. Allow to cool completely.
06 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Place one cake layer onto serving plate. Spread generously with lemon curd. Position second cake layer on top.
08 - Lightly frost top and sides with whipped cream. Decorate with pressed edible flowers, pressing gently to adhere.
09 - Refrigerate cake for at least 30 minutes before serving to secure decorations.
