# What You'll Need:
→ Cake
01 - All-purpose flour — 2 1/2 cups
02 - Baking powder — 2 1/2 teaspoons
03 - Baking soda — 1/2 teaspoon
04 - Fine salt — 1/2 teaspoon
05 - Unsalted butter, softened — 1 cup
06 - Granulated sugar — 2 cups
07 - Large eggs, room temperature — 4
08 - Lemon zest, finely grated — 1 tablespoon
09 - Fresh lemon juice — 1/4 cup
10 - Pure vanilla extract — 1 teaspoon
11 - Whole milk, room temperature — 1 cup
→ Lemon curd
12 - Large eggs — 3
13 - Granulated sugar — 3/4 cup
14 - Lemon zest, finely grated — 1 tablespoon
15 - Fresh lemon juice — 1/2 cup
16 - Unsalted butter, cubed — 1/4 cup (4 tablespoons)
→ Whipped cream frosting
17 - Heavy (double) cream, cold — 2 cups
18 - Powdered (confectioners') sugar — 1/2 cup
19 - Pure vanilla extract — 1 teaspoon
→ Decoration
20 - Assorted edible flowers (pansies, violas, nasturtiums, roses) — quantity to garnish
# How to Make It:
01 - Preheat oven to 350°F. Grease three 8-inch round pans, line bottoms with parchment and lightly butter sides.
02 - Whisk together flour, baking powder, baking soda and salt in a medium bowl; set aside.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until pale and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice and vanilla until homogeneous.
05 - Fold the dry ingredients into the butter mixture in three additions, alternating with milk, beginning and ending with the flour mixture; mix just until combined.
06 - Divide batter evenly among prepared pans, smooth tops and bake 25–28 minutes, or until a toothpick inserted in centers comes out clean.
07 - Cool cakes in pans 10 minutes, then invert onto wire racks and cool completely before assembly.
08 - Whisk eggs, sugar, lemon zest and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and whisk in butter until smooth. Press plastic wrap onto surface and chill until set.
09 - Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form; refrigerate until needed.
10 - Place first cake layer on a serving plate, spread about 1/2 cup whipped cream, then top with a generous spoonful of lemon curd (3–4 tablespoons). Repeat with second layer.
11 - Top with third layer, apply remaining whipped cream to top and sides with an offset spatula, smooth as desired and chill briefly to set the finish.
12 - Just before serving, arrange edible flowers on the cake. Verify flowers are food-grade and chemical-free.
