Lemon, Courgette & Thyme Celebration Cake

  • Total Time

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  • Skill Level

  • Dietary Needs

    • Nut free
    • Vegetarian
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The lemon and thyme flavours makes this cake a perfect summer time recipe that can be wheeled out on special occasions if decorating with the bunting or made for more casual cake consumption by leaving the cake unadorned. Either way, I can think of no better way to spend a warm summer’s day than in the presence of this cake and its beautiful, summery flavours.


  1. Start by making the lemon curd. In a large, microwavable bowl, add the sugar, butter and the zest of both lemons but the juice from 1 1/2. Microwave on a medium heat until the butter has melted and the sugar has dissolved, mixing every 30 seconds. Once melted, add the flour and allow the mixture to cool slightly before cracking in the whisking in the egg and placing back in the microwave to cook until thick, mixing every 30 seconds. Place in the fridge to cool completely. 

    Top Tip: How will I know when the curd is set?
    • 2 Lemons
    • 100g Caster Sugar (We like Silver Spoon)
    • 85g Butter (Unsalted)
    • 1 tbsp Plain Flour
    • 1 Egg (Free Range, Medium)
  2. Pre-heat the oven to 170c/338f and grease three 20cm cake tins with butter and line the base with greaseproof paper. Coarsely grate the courgette onto a plate a set aside. 

    Top Tip: How to Grease & Line a Circular Cake Tin
    • 350g Courgette
  3. In a free-standing mixer fitted with the whisk attachment or in a large bowl using a hand whisk, cream together the baking spread, sugar and salt until really light and fluffy and a much lighter shade of yellow. Add the eggs, one at a time and wait until the egg has been fully incorporated before adding the next. 

    • 340g Baking Spread
    • 340g Caster Sugar (We like Silver Spoon)
    • 1 tsp Salt
    • 6 Eggs (Medium, Free-Range)
  4. Using a large metal or wooden spoon, carefully fold the flour, baking powder, chopped thyme and grated courgette into the eggy mixture until just incorporated. Divide the batter evenly between the cake tins and place in the oven for approximately 20-25 minutes or until the cake springs bake when lightly pressed. 

    • 350g Self-Raising Flour
    • 2 tsp Baking Powder
    • 2 tbsp Fresh Thyme Leaves (Finely Chopped)
  5. In a free-standing food mixer with the whisk attachment or using a hand whisk, whisk the butter for 5 minutes until fluffy and the colour of cream. Add the icing sugar and whisk again until fully combined and fluffy. Add the curd and the mascarpone and whisk to combine.  

    • 100g Butter (Unsalted)
    • 100g Icing Sugar (We like Silver Spoon)
    • 2 tbsp Lemon Curd
    • 200g Mascarpone
  6. Once cold, take the cakes out of the tins and slice in half horizontally to create four, equally sized layers of cake. Turn one layer of cake upside down and place on a serving plate, spread a third of the mascarpone icing over it. Top with another layer of cake and spread a third of the mascarpone icing over the second layer. Repeat this step until all layers of cake and all the icing has been used; this should leave a six layered cake with a bare top. Alternatively, leave the cakes un-cut and have a three layered cake; the choice is yours! 

    Top Tip: How to Remove Your Cake From a Cake Tin
  7. For the drizzle icing, mix the lemon juice and icing sugar to create an icing with a pourable consistency. Pour this over the top of the cake and coax it down the edges to create a lightly drizzled effect. Top the cake with the mini bunting, thyme springs and candied peel or add edible flowers for an opulent party cake fit for the best summer party!    

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