Step 1

Preheat the oven to 180°C. Grease and line a 20cm springform cake pan with baking paper.

Step 2

Combine flour, sugar and lemon zest in a bowl and set aside. Place eggs in a food processor, then, with the motor running, gradually add buttermilk, oil, vanilla seeds and lemon juice, whizzing until smooth.

Step 3

Add the dry ingredients and pulse until just combined. Pour batter into pan and bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean.

Step 4

Allow to cool in pan, then transfer to a wire rack to cool completely. For lemon glaze, place icing sugar in a bowl and gradually stir through enough lemon juice until a smooth, runny icing.

Step 5

Drizzle glaze over the cake and top with lemon thyme, if using, to serve.