The Royal Wedding is here, and the excitement is real. The decor, the dress, the flowers -- we can't wait to see it all! And one thing we know for sure will also be the star of the show is the cake. Prince Harry and Meghan Markle have chosen the perfect summer flavor: Lemon and Elderflower Cake. The best part is you don't have to be royalty to have a taste of it, because Penny Thornton with Astrolutely.com has shared full recipe to replicate at home.
225g/2 sticks of butter, softened, plus a little extra to grease the pans
225g/1 cup white caster sugar
225g/1 cup self-rising flour/all-purpose flour + 1 ½ teaspoons baking powder
4 free-range eggs (weighing a total of 225g in their shells), lightly beaten
Pinch of salt
Zest of 1 unwaxed lemon
3-4 tbsp undiluted elderflower cordial
Lemon & Elderflower Syrup
Freshly-squeezed juice of 1/2 lemon
100ml/3½ fl oz undiluted elderflower cordial
2 tbsp caster/baking sugar
500g/2 cups mascarpone
200ml/7 fl oz. double cream/heavy cream
2 tbsp undiluted elderflower cordial
Grated zest of one lemon plus 1 tbsp of lemon juice
250g/2 cups icing sugar sifted
Heat the oven to 180C/Fan160C/350F.
Grease and line two 6-inch, deep cake tins.
Beat the butter, sugar and lemon zest together until light and fluffy.
Gradually add the beaten egg, a little at a time, beating well in between each addition.
Gently fold in the sifted flour and salt, adding enough undiluted cordial (3-4 tablespoons) to create a dropping consistency (the mixture should drop off a spoon when lightly tapped).
Divide the mixture between the two tins.
Put in both tins on the middle shelf of the pre-heated oven and cook for 45 minutes.