Inspired by Prince Harry and Meghan Markle’s own wedding cake, this lemon and elderflower cake is fit for a king.
|1 pot / 150g natural yoghurt||For the filling and icing:|
|2 pots / 250g golden caster sugar||200g unsalted butter, softened|
|1 pot / 150ml sunflower oil||400g icing sugar|
|3 pots / 250g self-raising flour|
|1 tsp baking powder||To decorate:|
|2 large eggs||1 lemon|
|1 large lemon||50g caster sugar|
|2 tbsp elderflower cordial|
1) Begin with the candied lemon decoration. Heat the oven to 110°C/90°C fan/230°F/gas mark ¼. Peel the lemon rind into long pieces then cut into thinner strips, keeping the rest of the lemon for the icing (or to slice and pop in your G&T..!). Place roughly half the caster sugar in a saucepan with the peel, cover with boiling water and boil for 1 minute. Remove the strips and pat dry on kitchen roll, then place on a tray lined with baking paper. Sprinkle over the remaining sugar and bake for about 1 hour.
2) Line 2 x 18cm sandwich tins with cling film, leaving enough film around the edge so that you can later lift out the baked sponges. Increase the oven to 180°C/160°C fan/350°F/gas mark 4. Zest and juice the lemons, then set to one side.
3) To make the sponge, place the yoghurt, caster sugar, oil and eggs into a large mixing bowl. (If using the yoghurt pot method, empty the yoghurt into the bowl first then use the pot for the other measurements). Add half the lemon zest and 1 tbsp of the lemon juice and mix well. Sieve and fold in the flour and baking powder. Divide the mixture equally into the two tins and bake for roughly 25 mins until a skewer inserted into the centre of each cake comes out clean.
4) Whilst the cakes are still in their tins, use a skewer to poke holes into the sponges. Add the elderflower cordial to the lemon juice and drizzle 1-2 tbsp of juice onto each cake. Leave for 10 mins before lifting cakes out of their tins and placing them on a wire rack to cool.
5) Meanwhile, place the softened butter and remaining lemon zest into a mixing bowl. Sieve in the icing sugar a little at a time, mixing thoroughly in between and adding lemon and elderflower juice until the icing becomes light and fluffy yet remains firm. Once the cakes have cooled completely, split the buttercream mixture in two and spread on top of each sponge. Place one iced sponge on top of the other and gently press down to assemble. Decorate with the candied lemon peel to finish.
And there you have it, my royal wedding-inspired lemon and elderflower cake. I hope you like it and would love to see your photos if you make it!
P.S. I experimented today and added a layer of lemon curd on top of the filling (which you may be able to see in the photo), but I found it overpowering so didn’t include it in the recipe.