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.

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.

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!