# Ingredients:
→ 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 (confectioners') sugar
19 - 1 teaspoon vanilla extract
→ Decoration
20 - Assorted edible flowers (pansies, violas, nasturtiums, roses) for garnish
# Directions:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round pans with parchment, trimming the edges for even layers.
02 - In a medium bowl whisk together the flour, baking powder, baking soda and salt until evenly distributed; set aside.
03 - In a large bowl beat the butter and granulated sugar with an electric mixer until pale and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition; blend in the lemon zest, lemon juice and vanilla.
04 - Add the dry mixture to the batter in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
05 - Divide the batter evenly among the prepared pans and smooth the tops. Bake 25–28 minutes or until a toothpick inserted in the centers comes out clean. Allow pans to rest 10 minutes before inverting onto wire racks to cool completely.
06 - In a medium saucepan whisk together the eggs, 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. Press plastic wrap onto the surface and refrigerate until chilled.
07 - With chilled equipment, beat the cold heavy cream, powdered sugar and vanilla until stiff peaks form. Keep chilled until assembly.
08 - Place one cake layer on a serving plate. Spread about 1/2 cup whipped cream, then spoon a generous layer of lemon curd (approximately 3–4 tablespoons). Repeat with the second layer.
09 - Top with the third layer and frost the top and sides with the remaining whipped cream, smoothing with an offset spatula. Chill briefly to set the frosting before final decoration.
10 - Arrange edible flowers on the chilled cake just before serving. Confirm that flowers are food-grade and pesticide-free. Store leftovers chilled; assemble components separately if preparing in advance.
