# Ingredient list:
→ 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
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 cold heavy cream
18 - 1/2 cup powdered sugar
19 - 1 teaspoon vanilla extract
→ Decoration
20 - Assorted edible flowers, washed and dried, as needed
# Step-by-step guide:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment; set aside.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda and salt until homogenous; set aside.
03 - Using an electric mixer, cream the softened butter with the granulated sugar on medium speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice and vanilla until evenly distributed.
05 - Add the dry mixture to the butter mixture in three additions, alternating with the milk and beginning and ending with the dry ingredients; mix until just combined—do not overmix.
06 - Divide the batter evenly among the prepared pans, smooth the tops, and bake 25–28 minutes, or until a toothpick inserted in the centers comes out clean.
07 - Cool the cakes in their pans for 10 minutes, then invert onto wire racks and cool to room temperature before assembling.
08 - Whisk together the eggs, sugar, lemon zest and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens—about 5–7 minutes. Remove from heat and whisk in the cubed butter until smooth. Transfer to a bowl, cover the surface with plastic wrap and chill until set.
09 - Beat the cold heavy cream with the powdered sugar and vanilla until stiff peaks form. Keep chilled until assembly.
10 - Place one cake layer on the serving plate. Spread 1/2 cup whipped cream, then spoon 3–4 tablespoons lemon curd over it. Repeat with the second layer. Top with the third layer and frost the top and sides with the remaining whipped cream. Decorate with edible flowers immediately before serving.
