# What You 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
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon 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 heavy whipping cream, cold
18 - 1/2 cup powdered sugar
19 - 1 teaspoon vanilla extract
→ Decoration
20 - Assorted food-grade edible flowers, for garnish
# Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper, tapping out excess grease so liners remain flat.
02 - Whisk together the flour, baking powder, baking soda and salt in a medium bowl until evenly distributed; set aside.
03 - In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition; then mix in the lemon zest, lemon juice and vanilla until homogenous.
05 - Add the dry mixture to the wet ingredients in three additions, alternating with the milk and beginning and ending with the flour; mix just until combined, avoiding overmixing.
06 - Divide the batter evenly among the prepared pans, smooth the tops, and bake 25–28 minutes or until a toothpick inserted into the center comes out clean.
07 - Cool the pans on a wire rack for 10 minutes, then invert the cakes onto the rack and cool completely before assembly.
08 - In a saucepan whisk eggs, sugar, lemon zest and lemon juice; cook over medium heat, stirring constantly, until thickened, about 5–7 minutes. Remove from heat, stir in the butter until smooth, press plastic wrap directly onto the surface and chill until set.
09 - Beat the cold heavy cream with the powdered sugar and vanilla on medium-high speed until firm peaks form; keep chilled until assembly.
10 - Place one cake layer on the serving plate, spread about 1/2 cup whipped cream, then 3–4 tablespoons lemon curd. Repeat with the second layer. Top with the final layer, frost top and sides with remaining whipped cream and arrange edible flowers just before serving.
