There are a few elements to this cake but it's worth the effort. You can use any leftover lemon curd to fill tart shells or top a pavlova.... or eat it out of the fridge with your finger, like I do. This cake is best eaten on the day or the day after prep. FOR THE CAKE 335g plain flour 1 tablespoon baking powder 185g unsalted butter, softened, plus extra for greasing cake tin 220g caster sugar 2 teaspoons vanilla extract 3 eggs 185ml milk FOR THE LEMON CURD 110g of sugar 2 large unwaxed lemons, juiced and zest finely grated 3 large free range eggs, lightly beaten 100g unsalted butter, cubed FOR THE BUTTERCREAM handful of fresh thyme sprigs 280g icing sugar 80g unsalted butter, softened 1 teaspoon vanilla extract 1 tablespoon milk METHOD The Lemon Curd Place the sugar, lemon zest and juice in a saucepan and stir over a low heat until sugar dissolves. Remove from heat and slowly add the beaten eggs, stirring constantly to combine. Grab a whisk, retu