Mix all dry ingredients in bowl w fork

Mix butter til soft, add zest of two lemons and beat to creamy.

Add bunch thyme and castor sugar and beat til fluffy

Beat in eggs one by one, slow mixer and add 1/3 of flour then 1/3 buttermilk. Repeat til all in. Beat. Beat in juice of one lemon

Pour in to generously oiled bunt tin, that's rested upside down to remove excess oil before pouring

In hot oven at 170C for 75 mins, but start checking with skewer after 1 hour

Cake and tin on wire rack for 15 mins then tip out cake and allow to cool

Sift icing sugar in to bowl and beat in juice of lemon to make a glaze that's thin enough to run down sides of cake

Sprinkle with thyme leaves and stalks