Aromatic sponge, tangy lemon curd, and edible flowers for a beautiful, festive spring dessert.
# What You Need:
→ Sponge Cake
01 - 1 cup unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 2 1/2 teaspoons baking powder
07 - 1/2 teaspoon fine sea salt
08 - 1 cup whole milk, room temperature
09 - Zest of 1 lemon
→ Lemon Curd
10 - 3 large eggs
11 - 3/4 cup granulated sugar
12 - 1/2 cup freshly squeezed lemon juice
13 - 1 tablespoon finely grated lemon zest
14 - 6 tablespoons unsalted butter, cubed
→ Decoration
15 - 1 cup heavy cream, chilled
16 - 2 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - 20–30 pressed edible flowers (pansies, violets, nasturtiums, or organic rose petals)
# Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Cream unsalted butter and granulated sugar in a large bowl until pale and fluffy. Incorporate eggs individually, then add vanilla extract and lemon zest.
03 - Whisk all-purpose flour, baking powder, and sea salt in a separate bowl. Add dry ingredients to wet mixture in three additions, alternating with whole milk. Mix just until combined.
04 - Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center emerges clean. Cool cakes in pans for 10 minutes, then release onto a wire rack to cool fully.
05 - In a heatproof bowl, whisk eggs, granulated sugar, lemon juice, and lemon zest. Place over simmering water in a double boiler and cook, whisking constantly, until thickened (about 10 minutes). Remove from heat; add unsalted butter and whisk until smooth. Cool completely.
06 - Whip chilled heavy cream with powdered sugar and vanilla extract until stiff peaks develop.
07 - Position one cake layer on a serving plate. Spread generously with lemon curd. Place second cake layer atop.
08 - Apply whipped cream lightly over the top and sides. Arrange pressed edible flowers carefully on the surface, pressing gently to adhere.
09 - Chill assembled cake for at least 30 minutes prior to serving to secure decorations.
