When I heard Price Harry and Meghan Markle’s wedding cake wasn’t going to be the traditional fruit cake with marzipan and white icing I was pretty excited to find out what they were going to pick. In true Harry and Meghan style they chose a completely non-traditional style cake, in flavour and the way it was displayed. The now Duke and Duchess of Sussex chose a layer lemon and elderflower cake and was displayed on beautiful, ornate gold cake stands with fresh white peonies, it looked absolutely stunning!
I decided a week on from the Royal wedding to try my hand at recreate something similar to their wedding cake and found the below recipe on the BBC Good Food website, I was pleased with the finsihed result if I do say so myslef.
100g natural yoghurt
450g butter, softened
450g golden caster sugar
450g self-raising flour
1 lemon, finely grated plus the juice
3 tbsp elderflower cordial
For the icing:
250g butter, softened
300g full fat cream cheese
700g icing sugar
zest of 1 lemon
fresh flowers to decorate
- Heat oven to 160C/140C fan/gas 3. Grease and line 3 20cm cake tins.
- Whisk together the eggs, yoghurt and milk in a jug.
- In a large bowl beat together the butter and sugar.
- Once you have a light and fluffy mixture add in the flour, the liquid from the jug and the lemon zest.
- Divide the mixture between the 3 cake tins and bake for 40 minutes.
- Mix the lemon juice and elderflower cordial together.
- Once cooked poke holes all over the cakes and pour in the lemon and elderflower syrup, leave to completely cool.
- For the icing beat the butter until smooth and then add in the icing sugar, cream cheese and lemon zest and whisk until smooth.
- Stack the cakes on a cake stand making sure to put plenty of icing between each layer and the rest on the top and down the sides.
- Decorate with fresh flowers.
I’d love to know if you tried this recipe, please leave me a comment below if you did.