# What You'll Need:
→ Sponge Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1 cup buttermilk, room temperature
10 - Zest of 1 lemon
→ Lemon Curd
11 - 3/4 cup freshly squeezed lemon juice
12 - Zest of 2 lemons
13 - 3/4 cup granulated sugar
14 - 4 large egg yolks
15 - 1/2 cup unsalted butter, cubed
→ Whipped Cream
16 - 2 cups heavy cream, cold
17 - 1/3 cup powdered sugar
18 - 1 teaspoon vanilla extract
→ Decoration
19 - 1 to 2 cups edible flowers such as pansies, violets, marigolds, or nasturtiums
20 - Lemon zest curls, optional
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream together softened butter and sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract and lemon zest.
05 - Add dry ingredients to wet mixture in three additions, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined without overmixing.
06 - Divide batter evenly among prepared pans, smooth tops, and bake for 25 to 30 minutes until a toothpick inserted in center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - In a heatproof bowl set over simmering water, whisk together lemon juice, zest, sugar, and egg yolks. Cook while whisking constantly for 8 to 10 minutes until thickened. Remove from heat and whisk in cubed butter until smooth. Allow to cool completely.
09 - Beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until assembly.
10 - Place first cake layer on serving platter. Spread with half the lemon curd, then layer with whipped cream. Repeat with second cake layer. Top with third cake layer and finish with thick layer of whipped cream.
11 - Decorate with edible flowers and lemon zest curls immediately before serving.
