# What you 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 (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 - Using an electric mixer, beat softened butter and granulated sugar together until pale and fluffy. Incorporate eggs one at a time, mixing thoroughly 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 mixture to the butter mixture in three additions, alternating with whole milk. Mix gently until just combined.
05 - Divide batter evenly between pans. Bake for 25 to 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, sugar, lemon juice, and lemon zest. Place bowl over simmering water. Cook, whisking continuously, until curd thickens, approximately 10 minutes. Remove from heat and whisk in butter until smooth. Let cool fully.
07 - Beat chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
08 - Set one cake layer on a serving plate. Spread lemon curd generously over surface. Place second cake layer on top.
09 - Apply whipped cream over top and sides in a light layer.
10 - Arrange pressed edible flowers evenly across cake surface, pressing gently to adhere.
11 - Refrigerate cake for at least 30 minutes before serving to set decorations.
