The Boho Baker’s Lemon & Thyme Cake

The Boho Baker's Lemon & Thyme Cake
  • 8 servings
  • 25 mins to prepare
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  • 200g caster sugar
  • 1 tbsp fresh thyme leaves
  • 2 large eggs
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 100ml olive oil
  • 170g plain yoghurt
  • 180g self-raising flour
  • 1 tsp baking powder
  • Pinch of salt
  • For the filling
  • 600g icing sugar
  • 300g unsalted butter
  • Splash of milk (if needed)
  • Zest of 1 lemon
  • 200g lemon curd
  • To decorate
  • 1 lemon, thinly sliced
  • Fresh Thyme


The Boho BakerThe Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of recipes for us, celebrating the best of our local produce. Follow her on Instagram @thebohobaker




1) Heat the oven on its lowest setting. Slice the lemon as thinly as possible and place on a lined baking sheet. Bake in the oven for 1 hour, turning the slices after 30 minutes. Leave to cool.

2) Increase the heat to 180°/160°/gas mark 4. Grease and line four 19cm sandwich tins in preparation.

3) Using a food processor or pestle and mortar, blitz together the sugar and teaspoon of fresh thyme.

4) Whisk together the thyme sugar, eggs, olive oil and lemon zest. Add the juice and yoghurt, stirring until well combined.

5) Sift in the flour, baking powder and salt. Stir thoroughly before diving the batter between the tins and baking for 20-25 mins.

6) Whilst the cakes are cooling, whisk together the icing sugar, butter, and lemon zest. If it’s looking a little stiff, add a splash of milk to loosen.

7) Sandwich the cake together with layers of buttercream and lemon curd. Decorate the top of the cake with the remaining buttercream, along with the lemon slices and some fresh thyme. Enjoy within 3 days.