# What You'll Need:
→ Cake
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon lemon zest
09 - 1/2 cup whole milk, room temperature
→ Buttercream
10 - 3/4 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 1 teaspoon pure vanilla extract
13 - 1 to 2 tablespoons whole milk or heavy cream
14 - Pinch of salt
15 - Pastel food coloring, optional
→ Decoration
16 - 1 cup edible flowers such as violas, pansies, or nasturtiums, food-safe and pesticide-free
# Directions:
01 - Preheat oven to 350°F. Line a 9x13 inch rimmed baking sheet with parchment paper and lightly grease.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat softened butter and sugar until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
05 - Add half the flour mixture, then milk, then remaining flour mixture, mixing gently after each addition until just combined.
06 - Spread batter evenly onto prepared baking sheet. Bake 18 to 22 minutes until a toothpick inserted in center comes out clean.
07 - Allow cake to cool completely. Using a 2.5 to 3 inch round cutter, cut out 12 circles, re-rolling scraps as needed.
08 - Beat softened butter until creamy. Gradually add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat until light and fluffy, adding additional milk if needed. Tint with pastel food coloring if desired.
09 - Place one cake round on serving plate. Spread with buttercream layer. Top with second cake round and another thin buttercream layer.
10 - Top cakes with additional buttercream and arrange edible flowers artfully. Repeat assembly with remaining cake rounds to create 6 mini layer cakes.
11 - Refrigerate for 15 minutes before serving to achieve optimal texture and presentation.
