# What You Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1 cup (2 sticks) unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk, room temperature
→ Lemon Curd
12 - 3 large eggs
13 - 3/4 cup granulated sugar
14 - 1 tablespoon finely grated lemon zest
15 - 1/2 cup fresh lemon juice
16 - 1/4 cup unsalted butter, cubed
→ Whipped Cream Frosting
17 - 2 cups heavy cream, cold
18 - 1/2 cup powdered sugar
19 - 1 teaspoon vanilla extract
→ Decoration
20 - Assorted food-grade edible flowers (pansies, violas, nasturtiums, roses)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper, tapping out excess grease so the parchment lies flat.
02 - Whisk together the all-purpose flour, baking powder, baking soda and salt in a medium bowl until homogenous; set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Scrape the bowl, then mix in the lemon zest, lemon juice and vanilla until distributed.
05 - Add the dry mixture in three additions, alternating with the milk and beginning and ending with the flour mixture; mix on low speed and stop as soon as no streaks of flour remain.
06 - Divide batter evenly among the prepared pans, smooth the tops, and bake 25–28 minutes or until a toothpick inserted into the centers comes out clean.
07 - Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks and cool completely before assembling.
08 - Whisk together the eggs, granulated sugar, lemon zest and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and whisk in the cubed butter until smooth. Transfer to a bowl, press plastic wrap directly onto the surface and chill until firm.
09 - Combine cold heavy cream, powdered sugar and vanilla in a chilled bowl. Whip to stiff peaks, taking care not to overwhip.
10 - Place one cake layer on the serving plate. Spread about 1/2 cup whipped cream, then 3–4 tablespoons lemon curd. Repeat with the second layer. Top with the third layer, coat the top and sides with the remaining whipped cream, and arrange edible flowers just before serving.
