• 3 layer, 6-inch cake

  Preheat Oven to 350 degrees.

  Grease cake pans with nonstick coconut oil.

Candied Meyer Lemons:

• Thinly slice the Meyer lemons and remove all the seeds.

  Add ice and water to a small bowl.

  Bring a pot of water to a boil. Add the lemon slices and boil for one minute.

  Remove the slices from the boiling water and spoon them into the ice water until they are completely cool. Drain and set aside.

  In a large skillet, bring the sugar and water to a simmer, stir until the sugar is dissolved.

  Add the cooled lemon slices in a single layer in the skillet. Simmer for about an hour. The rind will become translucent.

  Remove lemon slices and let cool completely on wire rack.

Triple Meyer Lemon Buttermilk Cake:

• With a standing mixer, cream the butter and sugar together until light and fluffy.

  With the mixer on low, beat in the egg whites, olive oil, honey, lemon juice, and lemon zest, vanilla bean paste.

  In a separate bowl, whisk the cake flour, baking powder, baking soda, and Maldon salt.

  Alternate adding the flour mixture and buttermilk to the wet mixture until both are well combined.

  Bake for 25-30 minutes or when a toothpick inserted into the center of the cake comes out clean.

Fresh Lemon Curd:

• On low speed, combine the butter and honey. Cream until fluffy.

  Slowly add the egg yolks, eggs, lemon zest and lemon juice. Add the mixture to a saucepan and cook over medium-low heat, stirring constantly, about 15 minutes.

  Once the mixture is smooth, begin to increase the heat. Continue cooking until the mixture has thickened.

  Once the mixture looks like it is going to boil, stir one last time and remove it from the heat. It will thicken as it cools.

  Let cool completely.

Lemony vanilla bean cream cheese frosting:

• Beat cream cheese and butter until smooth and creamy.

  Add in fresh lemon juice, Meyer lemon zest and vanilla bean paste together until smooth and fluffy. Slowly add in powdered sugar. Beat until creamy.

  Assemble cake by adding frosting and a spoonful of lemon curd between each layer. Top with candied Meyer lemons and your favorite spring flowers!