Homemade Crème Fraiche:

1. Combining Ingredients:

• In a mixing bowl, whisk together the heavy cream and buttermilk.

1. Setting and Fermentation:

• Cover the bowl with three layers of cheesecloth.
• Allow the mixture to sit on the counter undisturbed for 2 to 3 days.

1. Storing:

• After it thickens and begins to smell slightly tangy, stir gently.
• Transfer the crème into an airtight container or jar.
• Refrigerate until ready to use, for up to 1 week.

Lemon and Crème Fraiche Cake:

4. Preparation for Baking:

• Preheat the oven to 160°C (325°F).
• Grease and flour a 24 cm (9 inch) non-stick bundt tin. Set aside.

4. Combining Wet Ingredients:

• In the bowl of a stand mixer (or using a hand whisk), combine the vegetable oil, eggs, lemon rind, vanilla bean seeds, lemon juice, crème fraiche, and caster sugar. Whisk to combine.

4. Adding Dry Ingredients:

• Sift the self-raising flour into the wet mixture.
• Continue to whisk until the batter is smooth.

4. Baking:

• Pour the mixture into the prepared bundt tin.
• Bake for 45 to 50 minutes or until the cake is golden, the edges begin to crisp, and a skewer inserted comes out clean.

4. Cooling:

• Let the cake cool in its tin for 5 minutes.
• Invert the cake onto a cooling rack to cool completely.

Limoncello Glaze:

9. Preparing the Glaze:

• In a bowl, mix the icing sugar, lemon juice, and limoncello until smooth.

9. Finishing Touches:

• Spoon the limoncello glaze over the cooled cake.
• Sprinkle the cake with lemon thyme leaves.
• Allow the glaze to set for about 10 minutes before serving.