Triple layer lemon drizzle and thyme layer cake with lemon glaze and honeycomb

Preheat the oven to 170°C and grease and line three 20cm round cake tins

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and caster sugar until pale, light and fluffy, around 3–4 minutes

Add the eggs one at a time, beating well between each addition and scraping down the bowl to ensure even mixing

Sift together the self-raising flour and baking powder, then fold into the wet mixture using a spatula. Stir through the lemon zest, juice and thyme until incorporated

Divide the batter evenly between the three tins, smoothing out the tops with a palette knife. Bake for 22–25 minutes, or until a skewer inserted into the centre of the sponges comes out clean

Allow the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely

Next, make the lemon filling. In a clean stand mixer bowl fitted with the whisk attachment, whip the double cream and icing sugar until soft peaks form. Add the lemon zest and vanilla bean paste, then whisk briefly until the mixture holds medium peaks. Chill until needed

Next, make the honeycomb. Line a deep baking tray with baking paper. In a large saucepan (this is essential otherwise the honeycomb will bubble over the sides) combine the caster sugar, honey, water and a pinch of salt. Place over medium heat and bring to a steady boil, brushing down the sides of the pan with a wet pastry brush to prevent crystallisation

Continue to boil until the mixture reaches a light amber colour (around 150°C on a sugar thermometer)

Meanwhile, mix the baking soda with the water and the gelatine powder. Once the syrup is ready, remove from the heat and quickly whisk in the soda-gelatine mixture; it will foam up aggressively

Immediately pour into the lined tray and leave to cool completely. Once hardened, break into pieces using a sharp knife

For the lemon glaze, sift the icing sugar into a bowl, then gradually whisk in the fresh lemon juice until smooth and pourable, but thick enough to coat the back of a spoon. Adjust with a little more juice if needed

To assemble the cake, place one sponge layer on a cake stand or serving plate. Spread over a third of the lemon cream filling, then top with another sponge. Repeat with the remaining cream and sponges, finishing with the final sponge on top

Pour the lemon glaze over the top of the cake, letting it drip naturally down the sides for a rustic effect. Allow the glaze to set slightly before garnishing with lemon zest and honeycomb