# 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 cream, cold
18 - 1/2 cup powdered sugar
19 - 1 teaspoon vanilla extract
→ Decoration
20 - Assorted edible flowers (pansies, violas, nasturtiums, roses), as needed
# How to Make It:
01 - Preheat oven to 350°F. Grease three 8-inch round pans, line bottoms with parchment, and lightly dust with flour or spray; set pans aside.
02 - Whisk together the flour, baking powder, baking soda and salt in a medium bowl until homogenous; set aside.
03 - Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until pale and airy, about 3 minutes. Reduce speed and add eggs one at a time, incorporating fully after each addition. Mix in lemon zest, lemon juice and vanilla.
04 - Add the dry ingredients to the batter in three additions, alternating with the milk and beginning and ending with the flour mixture; mix just until combined to avoid overworking the batter.
05 - Divide batter evenly among the prepared pans, smooth the surfaces, and bake on the center rack for 25–28 minutes or until a toothpick inserted into the center comes out clean.
06 - Allow the cakes to rest in their pans for 10 minutes, then turn them out onto cooling racks to cool completely before assembly.
07 - Whisk eggs, granulated sugar, lemon zest and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and whisk in the cubed butter until smooth.
08 - Transfer the curd to a bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate until fully chilled and set.
09 - With a chilled bowl and beaters, whip the cold heavy cream with powdered sugar and vanilla on medium-high speed until firm peaks form; keep chilled until assembly.
10 - Place one cake layer on a serving plate. Spread approximately 1/2 cup whipped cream, then top with 3–4 tablespoons of lemon curd. Repeat with the second layer. Sandwich with the third layer.
11 - Frost the top and sides with the remaining whipped cream, smooth with an offset spatula, and arrange edible flowers just before serving. Store any leftover cake and curd separately, chilled.
