This cake was of course inspired by the wedding cake of Prince Harry and Meghan Markle.
Because I wanted a cake that was easy to layer I have opted for a lemon pound cake with the addition of course of elderflower syrup.
Yes it does contain lots of butter but it is a celebration type of cake so it is worth it for a special occasion.
It is a lovely moist cake with reasonably dense texture.
I think it looks pretty when decorated with edible flowers, candied lemon peel or raspberries.
- 250g (8.8oz) butter, softened
- 250g (8.8oz and just over 1 cup) sugar
- juice finely grated zest of 1 lemon
- 4 eggs
- 250g (8.8oz) flour
- 3 teaspoons baking powder
- 1/4 cup(60ml or 2 fluid oz) plain yoghurt
- 1/3 cup (80ml) elderflower syrup
- 200g (7oz) butter, softened
- 300g (10.5 oz or 3 cups) icing sugar
- 3 tablespoons lemon curd
- flowers, berries or lemon peel to decorate
Preheat the oven to 180 C (350 F)
Grease and line 2 x 20cm (8″) cake tins with baking paper.
Beat the butter and sugar until light and fluffy.
Mix in eggs, one at a time, beating well after each then add the lemon zest.
Sift over the combined flour and baking powder, pour in the yoghurt and gently fold the ingredients together.
Divide the batter between the two tins and bake for 35-40 minutes until golden, firm and a skewer inserted comes out clear.
While the cakes are baking combine the elderflower syrup and lemon juice together in a small jug.
Pierce the hot cakes with fine skewers or toothpicks and evenly drizzle with syrup.
Leave to sit for 15 minutes before removing from the tins to cool.
To make the frosting, beat the butter with an electric mixer for a few minutes before adding the icing sugar and continuing to beat for about 5 minutes until light and fluffy. Mix in the lemon curd.
Place one cake on a cake plate or stand and cover with frosting. Sit the other cake on top and cover the top and sides with frosting. Decorate with flowers or berries.
Makes 8 generous slices.