Layered lemon pound cake with lemon Myrtle butter cream

We’re sharing the coveted Essington Park recipe for the delectable Lemon Myrtle layered pound cake recently featured in our Summer Sketchbook shoot. This recipe holds special significance for us as it incorporates the key native ingredient, Lemon Myrtle, found in our Bush Remedies Noontide oil blend. Renowned for its simplicity, foolproof results, and stunning natural aesthetics, this cake embodies the essence of the SWC commitment to honest quality. Created by our generous friend, Simmone Logue, this recipe not only delights the taste buds but also reflects the spirit of sharing that defines our beautiful central west community. Enjoy! 

Layered lemon pound cake  with lemon Myrtle butter cream


  1. Preheat the oven to 180 degrees
  2. Grease and flour 2 x 7 inch cake tins and line the bottom with greaseproof paper.
  3. Cream the butter and caster sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.
  4. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, and 1 cup of buttermilk.
  6. Add the flour and buttermilk mixtures alternately to the batter, stirring as you go, beginning and ending with the flour.
  7. Divide the batter evenly between the cakes tins and smooth the tops.
  8. Bake for 45 -50 minutes or until a cake tester comes out clean.
  9. When the cakes are done, allow them to cool for 10 minutes. Remove the cakes from the pans and set them on a rack to cool to room temperature.
  10. Cut each cake in half. Place one cake slice onto a flat plate and add two heaped tablespoons of buttercream and spread over the cake evenly. Repeat another two times and then add the top layer. Add the remaining buttercream and spread to cover the whole cake, top and sides.
  11. Garnish with lemon blossom, lemon verbena or edible flowers.

Butter cream with lemon myrtle

  1. Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy.
  2. Gradually beat in the icing sugar until fully and well incorporated.
  3. Add the milk and lemon myrtle and beat for an additional 3 to 4 minutes.

For the perfect afternoon pick-me-up, enjoy a generous slice with a lovely cup of lemon verbena tea whilst burning our Noontide essential oil.


Layered lemon pound cake  with lemon Myrtle butter cream


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