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Summer, sunshine and lemons… Whats not to love! Lemon and thyme layer cake, Lightly infused thyme cake filled with sunshine lemony lemon curd. Light lemon scented buttercream frosting to keep the lemon curd filling in.

Lemon Curd recipe here

Lemon and thyme layer cake

Lemon and thyme layer cake, thyme infused layer cake filled with lemon curd and frosted with lemon buttercream frosting

Course Dessert

Cuisine American

Keyword Lemon and thyme layer cake, Lemon buttercream frosting, Lemon Curd, Lemon Layer Cake

Prep Time 1 hour

Cook Time 1 hour

Servings 6

Ingredients

Thyme Layer Cake (3 x 6") cake

150 gm Butter 1 ¼ Stick
150 gm Granulated Sugar ¾ Cup
3 L Eggs
100 ml Milk 0.4 cup
180 gm All Purpose Flour 1 ½ Cup
2 tsp Baking Powder
2-3 tsp Chopped Thyme

Lemon Curd - Recipe link above

Lemon Buttercream Frosting

150 gm Butter 1 ¼ Stick
300-325 gm Icing Sugar 2½ Cup
2-3 tsp Lemon Juice

Instructions

Thyme Layer Cake (3 x 6") cake

Preheat the oven to 180°C / 350° F. Grease and line the cake tins with parchment sheet.
In a bowl, fitted with the paddle attached of the stand mixer. Cream the butter and sugar until pale, light and fluffy. Add the thyme leaves and cream along with the butter and sugar.
Add and beat one egg at a time.
Sift in the dry ingredients( flour and baking powder) alternating with the milk into the bowl.
Mix thoroughly until completely incorporated. Divide the batter into 3 cake pans.
Bake for 30-35 mins or until the cake is golden. Check with a wooden skewer to see if completely baked. Once out of oven, place them on a cooling rack and let them cool.

Lemon Buttercream Frosting

In a bowl, add the butter and beat until pale and light.
Add the icing sugar in batches alternating with teaspoons of lemon juice.
Add the icing sugar depending on the consistency required for piping the buttercream.
Transfer the buttercream into a piping bag, you can use a round tip or just cup the tip of the piping bag to get a rounded buttercream piping.

Assembly

Place a small dollop of buttercream on the cake board, add the bottom layer of the cake.
Using a angled spatula, cover the base of the cake with the buttercream. Pipe a border along the edge of the cake like a dam.
Fill the middle dam area with lemon curd. Repeat the middle layer and same for the top layer.
Garnish with a few thyme flowers or edible flowers.
Serve with a cuppa!