# 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 (2 sticks) unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon lemon zest (about 2 lemons)
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, food-grade (pansies, violas, nasturtiums, roses)
21 - Fresh berries (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper, then lightly flour or spray with nonstick coating.
02 - Whisk together the all-purpose flour, baking powder, baking soda and salt in a medium bowl until evenly distributed; set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice and vanilla.
04 - Add the flour mixture to the butter mixture in three additions, alternating with the milk and beginning and ending with the flour. Stir until just combined; avoid overmixing to keep the sponge tender.
05 - Divide the batter evenly among the prepared pans, smooth the tops, and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
06 - In a medium saucepan, whisk together the eggs, granulated sugar, lemon zest and lemon juice. 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 stir in the cubed butter until smooth. Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until set.
07 - Chill the mixing bowl and beaters, then whip the cold heavy cream with the powdered sugar and vanilla until stiff peaks form. Keep refrigerated until assembly.
08 - Place one cake layer on a serving plate. Spread about 1/2 cup whipped cream over the layer, then spoon a generous layer of lemon curd (approximately 3–4 tablespoons). Repeat with the second layer.
09 - Top with the third cake layer, frost the top and sides with the remaining whipped cream using an offset spatula, and arrange edible flowers and optional berries just before serving. Chill briefly to set if needed.
