# What You’ll 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 unsalted butter (2 sticks), 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 (whipping) cream, cold
18 - 1/2 cup powdered (confectioners') sugar
19 - 1 teaspoon vanilla extract
→ Decoration
20 - Assorted edible flowers (pansies, violas, nasturtiums, roses) — food-grade
# Directions:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper, then lightly dust the sides with flour or spray with baking spray.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and salt until evenly distributed; 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. Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice and vanilla until homogenous.
04 - Add the flour mixture to the butter mixture in three additions, alternating with the milk and beginning and ending with the flour. Fold gently between additions and stop as soon as the batter is smooth to avoid overmixing.
05 - Divide the batter evenly among the three prepared pans, smooth the tops, and bake in the preheated oven for 25–28 minutes, or until a toothpick inserted into the centers comes out clean.
06 - Allow the cakes to cool in their pans on a wire rack for 10 minutes, then invert the layers onto the rack and cool completely before assembly.
07 - Combine the eggs, sugar, lemon zest and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes. Remove from the heat and stir in the cubed butter until fully incorporated. Strain for a silky texture if desired, press plastic wrap directly onto the surface and chill until set.
08 - Chill the mixing bowl and beaters if possible. Beat the cold heavy cream with the powdered sugar and vanilla on medium-high speed until firm peaks form. Keep chilled until ready to assemble.
09 - Place one cake layer on the serving plate. Spread about 1/2 cup whipped cream over the layer, then spoon a generous thin layer of lemon curd (approximately 3–4 tablespoons). Repeat with the second layer and top with the third layer.
10 - Frost the top and sides with the remaining whipped cream using an offset spatula for smooth edges. Arrange edible flowers on the cake just before serving and refrigerate until service.
