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As the wedding of Meghan Markle and Prince Harry draws ever closer, excitement is reaching fever pitch.

The happy couple are having a lemon and elderflower wedding cake made by a London baker, Hackney-based baker Claire Ptak has been selected to make Prince Harry and Meghan Markle’s wedding cake.

She will make a lemon elderflower cake which will be smothered in buttercream and decorated with fresh flowers.

The recipe for the wedding cake will no doubt be bespoke and kept secret ahead of the wedding on May 19.

Here is Claire going through the stages of making the cake of the year


But you can create your own lemon and elderflower drizzle cake if you want to have a taste of what the couple will experience on the day..

So here’s how to make your own

Elderflower and Lemon Drizzle Cake

Elderflower and Lemon Drizzle Cake


  • 225g butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour, sifted
  • zest and juice of 1 lemon
  • 100ml Elderflower Cordial
  • 2 table spoons granulated sugar


  1. Preheat the oven to 180°C/fan 160°C/Gas Mark 4. Grease a 20cm round, deep, loose-based tin and line with baking parchment.
  2. Place the butter, sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg – this will prevent curdling.
  3. Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
  4. Squeeze the lemon juice, then sieve to remove the bits, and stir in the cordial. Use a fine skewer to prick the cake all over. Pour over the syrup, then sprinkle over the sugar – it should sink in but leave a crunchy crust.
  5. Alternatively decorate the top with a thin glaze made from icing sugar and lemon juice. Add edible flowers.
  6. Leave to cool completely before removing the cake from the tin

We would love to see your photos if you make this cake
or are having a “royal wedding” day celebration.

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