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Photo of Lemon Vodka CaKe with Thyme and Lemon Curd by Shalini Digvijay at BetterButter

Lemon Vodka CaKe with Thyme and Lemon Curd

Shalini Digvijay
75 minutes
Prep Time
60 minutes
Cook Time
10 People
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ABOUT Lemon Vodka CaKe with Thyme and Lemon Curd RECIPE

A perfect ending to a perfect dinner or a perfect birthday cake without too much sweetness and absolutely fresh flavours

Recipe Tags

  • Egg-free
  • Hard
  • Dinner Party
  • American
  • Whisking
  • Blending
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. For the lemon curd
  2. lemon juice 1/2 cup
  3. sugar 1/2 cup
  4. butter at room temperature 1/2 cup
  5. Vanilla essence 1teaspoon
  6. eggs 4
  7. Zest of the lemons squeezed
  8. lemon thyme buttercream
  9. butter at room temperature 200 grams
  10. Icing sugar sifted 700 grams
  11. lemon juice 1-2 tablespoon
  12. Vodka -optional 30 ml
  13. Fresh thyme 1/2 teaspoon
  14. Vanilla Essence
  15. For the cake
  16. maida 11/2 cup
  17. sugar ground in mixer 3/4 cup
  18. eggs 2
  19. oil 1/2 cup
  20. Baking powder 2 teaspoon
  21. salt 1/2 teaspoon
  22. Milk 3/4 cup
  23. vinegar 1 tablespoon


  1. Mix the vinegar and milk and set aside to make buttermilk.
  2. Preheat oven to 180 degrees centigrade and grease and line two 6 inch cake tins or one 9 inch cake tin
  3. Sift the flour baking powder and salt and set aside
  4. In a large bowl place the eggs and sugar and with a electric Blender keep whisking the eggs until they triple in volume and the sugar dissolves. This will take about 5 to 7 minutes
  5. Pour in the oil and Beat that into the egg and sugar mix
  6. Mix in the vanilla essence
  7. On the lowest speed beat in one third of the sifted Maida
  8. Mix in half the milk and vinegar mixture or buttermilk
  9. Now mix in one third of maida again followed by remaining buttermilk
  10. Add in the last of the Maida and pour into cake tins.
  11. Place the tens in the centre of the oven and bake for 35 to 40 minutes or until a skewer inserted comes out clean
  12. Remove from oven and cool on wire rack.
  13. Wrap the cakes in cling film and chill until you are ready to use them
  14. This is your basic vanilla cake. If you want to you can also add lemon zest instead of the vanilla
  15. While the cakes are baking make the lemon curd.
  16. In a large steel or glass bowl place the lemon juice sugar and eggs and place this bowl over sauce pan of simmering water
  17. Keep on constantly whisking the mixture until it is creamy and looks like mayonnaise and there is no raw egg smell coming from the curd and the sugar is also dissolved in
  18. Remove the ball from the sauce pan and whisk in the lemon zest
  19. Now which in spoon full of the softened butter until all the button is used up in The Lemon curd.
  20. If you want to add a little vanilla essence
  21. Train the lemon curd through a clean trainer if you do not want the lemon zest and squeeze out as much curd as you can from whatever is left in the strainer
  22. Store in a glass bottle in the fridge and use over this cake or in a lemon tart or any other desert.
  23. To make the butter cream please the soft butter in a large bowl and gradually beat in 80% of the sugar.
  24. Slowly mix in the lemon juice, thyme and the Vodka if you are using it. If you are not using vodka replace with a lesser quantity of warm milk or cream that has been brought to room temperature.
  25. Add in as much sugar as needed to make the buttercream stiff. You may need all 700 grams or you may even need a little more.
  26. All depends upon the brand of butter you are using the lemon juice and the brand of sugar that you use.
  27. To assemble the cake remove the cake from the fridge and split into two layers.
  28. Spread spoon of butter cream on the serving plate and place one layer of the cake on the plate and press down so that the cake does not move.
  29. Pour few spoon full of milk on the layer of cake read a thin layer of the buttercream icing and a thin layer of the lemon curd
  30. Place the second layer of the cake on top of the lemon curd moisten the cake with some more milk or sugar syrup and Repeat with the butter cream and lemon curd
  31. Place the last layer and cover with buttercream. Neatly cover the edges and try and get a smooth top.
  32. Chill the cake until you are ready to serve. Just before service trade some more lemon curd on top of the cake and allow it to drip down the sides also decorate with some time twinks.
  33. You can decorate the cake with mint leaves cut pieces of lemon and fresh flowers also
  34. If you have added vodka to the buttercream make sure you inform your guests because alcohol and sugar is Deadly combination.

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