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Want to eat like Harry and Meghan (and their guests) on their big day? The royal couple have chosen a lemon and elderflower wedding cake. Here’s how to make your very own.

Royal lemon and elderflower cake

Ingredients:

For the cake
250g/9oz butter
350g/12oz caster sugar
4 eggs
zest of 2 unwaxed lemons
350g/12oz self-raising flour
2 tbsp elderflower cordial
2 tbsp milk

For the syrup
200g/7oz icing sugar
juice of 2 lemons
1 1/2 tbsp elderflower cordial

For the buttercream
200g/7oz butter
400g/14oz icing sugar

Method:

1. Cream together butter and sugar. Add the lemon zest and gradually beat in the eggs.
2. Fold in the flour, elderflower cordial and milk. Pour into two 23cm greased cake tins.
3. Bake at 180c for 30 mins until golden and risen.
4. While the cake is baking, combine all ingredients for the syrup in a pan and heat until the sugar is dissolved. When the cake is out of the oven, poke holes around the cake and pour the syrup over. Leave to soak in.
5. Combine the butter and sugar for the buttercream. Ice when the cake is cool.
6. Decorate with sugared lemon slices or as desired.

Thanks to baker Judith Summerton for the recipe.

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