Fluffy sponge, lemon curd, and pressed petals form a bright, floral centerpiece for special occasions.
# Ingredient List:
→ Sponge Cake
01 - 1 cup unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs, at 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, at 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 to 30 pressed edible flowers (such as pansies, violets, nasturtiums, or organic rose petals)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment.
02 - In a large bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.
03 - In another bowl, whisk flour, baking powder, and salt. Gradually add dry mixture to wet ingredients in three additions, alternating with milk. Stir until just combined.
04 - Divide batter evenly between cake pans. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn cakes onto a wire rack to cool completely.
05 - In a heatproof bowl, whisk eggs, sugar, lemon juice, and lemon zest. Place bowl over simmering water and whisk constantly until curd thickens, about 10 minutes. Remove from heat and whisk in butter until smooth. Cool completely.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Place one cake layer on a serving plate. Spread with a generous layer of lemon curd and place second cake layer on top.
08 - Spread whipped cream lightly over cake top and sides. Arrange pressed edible flowers on the cake and press gently to adhere.
09 - Refrigerate cake for at least 30 minutes to set decorations before slicing.
