Lemon, Courgette & Thyme Celebration Cake

  • Total Time

    40m
    • Prep Time

      15m
    • Bake Time

      25m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian

0 Reviews

No ratings yet

Save

Share

Print

Print

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.

Method

  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
    • 2tsp  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!    

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close