# What You'll Need:
→ For the Cake
01 - 2 1/2 cups (310 g) all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup (225 g) unsalted butter, softened
06 - 2 cups (400 g) granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tbsp lemon zest
09 - 1/4 cup (60 ml) fresh lemon juice
10 - 1 tsp vanilla extract
11 - 1 cup (240 ml) whole milk, room temperature
→ For the Lemon Curd
12 - 3 large eggs
13 - 3/4 cup (150 g) granulated sugar
14 - 1 tbsp finely grated lemon zest
15 - 1/2 cup (120 ml) fresh lemon juice
16 - 1/4 cup (56 g) unsalted butter, cubed
→ For the Whipped Cream Frosting
17 - 2 cups (480 ml) heavy cream, cold
18 - 1/2 cup (60 g) powdered sugar
19 - 1 tsp vanilla extract
→ For Decoration
20 - Assorted edible flowers (such as pansies, violas, nasturtiums, roses)
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar with a mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla.
04 - Add flour mixture to the batter in three additions, alternating with milk, beginning and ending with flour. Do not overmix.
05 - Divide batter equally among prepared pans. Smooth the tops and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto racks to cool completely.
07 - In a medium saucepan, whisk together eggs, sugar, lemon zest, and juice. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in butter until smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
08 - Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
09 - Place one cake layer on a serving plate. Spread 1/2 cup whipped cream, then a generous layer of lemon curd (about 3–4 tbsp). Repeat with the next layer. Top with the third cake, then frost the top and sides with remaining whipped cream.
10 - Decorate with edible flowers just before serving.
