Ingredients

3 c. sugar

3 small lemons

4 1/2 c. cake flour

1 tsp. baking soda

3/4 tsp. salt

1 1/2 c. unsalted butter

9 eggs

1 1/2 c. full-fat Greek yogurt

1/2 c. assorted flower petals (roses, dianthus, bachelor buttons, and marigold)

8 c. Assorted Flower Frosting

1 package cream cheese

1 c. confectioners’ sugar

2 tbsp. milk

1 tsp. pure vanilla extract

c. to 1 cup flower petals

Preparation

Step 1Preheat over to 325 degrees F. Line the bottoms of three 8-inch round cake pans with parchment paper and coat them with nonstick spray.Step 2Whir sugar and zest in a food processor for 2 to 30 seconds, or until it releases a sweet lemon aroma.Step 3Sift flour, baking soda, and salt together in a bowl. In the bowl of a mixer, beat butter and lemon sugar on medium speed for 5 minutes, or until light and fluffy.Step 4Beat in eggs one at a time, scraping the sides of the bowl so the mixture is smooth. Reduce speed to low and add half the flour mixture; then mix in yogurt and lemon juice. Beat in the remaining flour mixture and petals.Step 5Distribute batter among the pans and bake for about 50 minutes, or until a metal tester comes out clean. Let cakes cool to room temperature in pans and then turn them out and flip them upright. Let them cool for a least 1 hour and up to overnight; after an hour, tightly cover each layer in plastic wrap and store at room temperature until ready to frost.Step 6Mark the lowest spot in the top of the first cake layer. With a serrated knife, use a slow sawing motion and circle around the cake, cutting off the uneven top. (Good news is, you can sample this yummy crusty piece.) Repeat with remaining layers.Step 7Place the first layer cut-side down on your serving dish. Spread frosting on top with an offset spatula or a good flexible spatula. Top with another upside-down layer cake and repeat the process twice more. Frost the outside of the cake with the remaining frosting.Step 8Time to decorate. Toss petals onto the cake, sprinkle them down like rain, shower them like asteroids — you are the artist, and you can’t go wrong.Step 9For the frosting: Put all the ingredients in the bowl of a mixer. Beat slowly at first, to let the confectioners’ sugar start to absorb and then increase speed to medium-high; beat for 3 to 4 minutes until no lumps remain. Taste and beat in more confectioners’ sugar if desired. Note that overbeating will cause the frosting to lose its stiffness.

From: Cooking with Flowers © 2013 by Miche Bacher Buy the book