# Components:
→ 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 salt
05 - 1 cup unsalted butter, softened (2 sticks)
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 cold heavy cream
18 - 1/2 cup powdered sugar
19 - 1 teaspoon vanilla extract
→ Decoration
20 - Assorted edible flowers (food-grade), for decoration
# Method:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment; set aside.
02 - Whisk together flour, baking powder, baking soda and salt in a medium bowl until homogenous; set aside.
03 - In a large bowl, beat the 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. Fold in 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 just until combined to avoid overworking the batter.
06 - Divide batter evenly among prepared pans, smooth tops and bake 25–28 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in the pans for 10 minutes, then invert onto cooling racks and cool completely before assembling.
08 - In a medium saucepan, whisk together eggs, sugar, lemon zest and lemon juice. 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 stir in butter until smooth. Transfer to a bowl, press plastic wrap directly onto the surface and chill until set.
09 - Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to use.
10 - Place one cake layer on the serving plate. Spread 1/2 cup whipped cream over the layer, then dollop and spread about 3–4 tablespoons lemon curd. Repeat with the second layer. Place the final layer on top, frost the top and sides with the remaining whipped cream, then arrange edible flowers just before serving.
