Spring Cake Edible Flowers Lemon (Print Version)

Light sponge cake filled with lemon curd and adorned with pressed edible flowers, perfect for festive gatherings.

# What You Need:

→ Sponge Cake

01 - 1 cup unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 2 1/2 teaspoons baking powder
07 - 1/2 teaspoon fine sea salt
08 - 1 cup whole milk, room temperature
09 - Zest of 1 lemon

→ Lemon Curd

10 - 3 large eggs
11 - 3/4 cup granulated sugar
12 - 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
13 - 1 tablespoon finely grated lemon zest
14 - 6 tablespoons unsalted butter, cubed

→ Decoration

15 - 1 cup heavy cream, chilled
16 - 2 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - 20–30 pressed edible flowers (such as pansies, violets, nasturtiums, or organic rose petals)

# How To Make It:

01 - Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy using an electric mixer.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and lemon zest.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and sea salt.
05 - Add the dry ingredients to the wet mixture in three additions, alternating with the whole milk. Mix gently until just combined.
06 - Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
07 - Whisk eggs, granulated sugar, lemon juice, and lemon zest in a heatproof bowl. Place over a saucepan of simmering water and cook, whisking constantly, until thickened, about 10 minutes. Remove from heat and whisk in cubed butter until smooth. Cool completely.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
09 - Place one cooled cake layer on a serving plate. Spread generously with lemon curd. Top with the second cake layer.
10 - Lightly frost the top and sides of the cake with whipped cream. Arrange pressed edible flowers over the surface and press gently to adhere.
11 - Refrigerate the cake for at least 30 minutes to set the decorations before slicing.

# Expert Advice:

01 -
  • You can show off your pressed flowers like tiny works of art—no need for fancy piping skills.
  • The lemon curd delivers that bright, tangy surprise everyone always asks about after their first bite.
02 -
  • Once, I slipped in cold eggs straight from the fridge and ended up with lumps—let them warm up to room temp if you want plush layers.
  • Chilling the cake before serving isn’t optional; it’s the trick that keeps those flowers looking fresh and pretty rather than wilting into the cream.
03 -
  • If your curd looks lumpy, simply strain it while warm for a smooth result.
  • Brushing the cake layers with lemon syrup before assembling takes the flavor up a notch and keeps it moist.
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