# What You'll 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 salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 cup whole milk, room temperature
10 - Zest of 1 lemon
→ Lemon Curd Filling
11 - 4 large egg yolks
12 - 1/2 cup granulated sugar
13 - 1/3 cup fresh lemon juice
14 - Zest of 2 lemons
15 - 1/4 cup unsalted butter, cubed
→ Whipped Cream Frosting
16 - 2 cups heavy cream, chilled
17 - 1/2 cup powdered sugar
18 - 1 teaspoon vanilla extract
→ Decoration
19 - Fresh berries such as strawberries, raspberries, and blueberries
20 - Edible flowers or lemon zest curls
# How To Make It:
01 - Preheat oven to 350°F. Grease and line a 9x13-inch sheet pan 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 softened butter and sugar together with an electric mixer until pale and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until combined.
05 - Add the dry ingredient mixture to the wet mixture in three additions, alternating with milk. Begin and end with dry ingredients, mixing until just combined.
06 - Pour batter into prepared pan and smooth the surface. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Cool completely in the pan on a rack.
07 - In a small saucepan, whisk together egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat, stirring constantly, until thickened, approximately 5-7 minutes. Remove from heat and whisk in butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill until cold.
08 - Whip cold heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Keep refrigerated until ready to use.
09 - Once the cake is completely cool, carefully slice it horizontally to create two layers. Remove the top layer and spread the chilled lemon curd evenly over the bottom layer. Replace the top layer.
10 - Spread the whipped cream frosting evenly over the entire cake. Decorate with fresh berries, edible flowers, or lemon zest curls as desired.
11 - Refrigerate the assembled cake for at least 1 hour before serving to ensure clean slices.
