Ingredients

1 cup (2 sticks) unsalted butter, plus more for the pan 3 cups cake flour, not self-rising, preferably Swan's Down, plus more for the pan 2 1/2 teaspoons baking powder 1 teaspoon salt 2 cups granulated sugar 4 large eggs, room temperature 1 cup whole milk, room temperature 1 teaspoon pure vanilla extract Lemon Curd Filling, recipe follows Seven-Minute Frosting, recipe follows Optional: Organic edible flowers such as violets, Johnny-jump-ups or nasturtiums (for these cakes, Jones got flowers from Woodland Gardens Organic Produce, which sells them on Saturday mornings at Morningside Farmers Market)

Description

Preheat Oven To 350 Degrees. Arrange Two Racks In Center Of Oven. Butter Three 9-inch Round Cake Pans; Line Bottoms With Parchment Paper. Dust Bottoms And Sides Of Pans With Flour; Tap Out Any Excess. In A Large Bowl, Sift Together The Flour, Baking Powde

View Full Recipe