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.

Ingredients

Cake:

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

Icing 

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

 

Directions 

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.

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