# 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, softened (2 sticks)
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, cut into cubes
→ Whipped cream frosting
17 - 2 cups heavy cream, cold
18 - 1/2 cup powdered sugar
19 - 1 teaspoon vanilla extract
→ Decoration
20 - Assorted edible flowers, food-grade, for decoration as needed
# How-To Steps:
01 - Preheat the oven to 350°F. Grease three 8-inch round pans and line the bottoms with parchment paper; grease the parchment.
02 - Whisk together the flour, baking powder, baking soda and salt in a medium bowl; set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes with an electric mixer.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice and vanilla until combined.
05 - Add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until incorporated; avoid overmixing.
06 - Divide the batter evenly among the prepared pans, smooth the tops and bake for 25–28 minutes, or until a toothpick inserted into the centers comes out clean.
07 - Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks and cool completely before assembly.
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 stir in the cubed butter until smooth. Transfer to a bowl, press plastic wrap directly onto the surface and chill until firm.
09 - Beat the cold heavy cream with the powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to assemble.
10 - Place one cake layer on a serving plate. Spread approximately 1/2 cup whipped cream over the layer, then a generous spoonful of chilled lemon curd (about 3–4 tablespoons). Repeat with the second layer. Top with the third layer and coat the top and sides with the remaining whipped cream.
11 - Decorate the frosted cake with food-grade edible flowers just before serving. Chill briefly if needed to set the frosting, then slice and serve.
