Kensington Palace release the recipe for Prince Harry and Meghan Markle's wedding cake

published 18 May 2018

Prince Harry and Meghan Markle's wedding day is tomorrow! Ahead of the big day Kensington Palace have released the recipe for the couple's spring inspired elderflower lemon drizzle wedding cake.

It was announced back in March that London-based baker Claire Ptak would be making Harry and Meghan's cake.

Ahead of the big day, the palace have released Claire's recipe for Harry and Meghan's cake - just in time for us to replicate the delicious bake at home!

The recipe includes:

200 Amalfi lemons

500 organic eggs from Suffolk

20kgs of butter

20kgs of flour

20kgs of sugar

10 bottles of Sandringham Elderflower Cordial

A video from the Palace shows baker Claire explaining the intricate details of the cake.

She says: 'The cake is made up of lemon sponge, it has an elderflower syrup drizzle on the sponge. It has an Amalfi lemon curd and then it has a Swiss meringue buttercream with elderflower.'

Lemons from the Amalfi Coast are particularly special. They are protected by EU law and are thought to be so sweet, you can eat them like an apple. The lemons are world-famous and are prized for their low acidity and delicate flavour.

Other ingredients in the cake have a sentiment which is slightly closer to home with the elderflower cordial coming from the Queen's Sandringham estate.

Claire explains that while she has been lucky enough to bake and ice the cake at Buckingham palace, she will assemble it at Windsor Castle on Saturday morning.

It is at this stage that she will add the flowers to decorate the cake because they 'need to be added at the last moment'.

Explaining what the cake will taste like Claire says: 'Where the buttercream is sweet, the lemon curd is very tart so you get a really lovely kind of thing happening when you take a bite. Which is to get all of those flavours and sensations and hopefully it is perfectly balanced!'

We're sad we won't be able to enjoy a slice! But you could create your own take on the wedding cake using our elderflower lemon drizzle recipe.

This is the recipe for the basic sponge but you could get creative and decorate it with lemon curd and buttercream too if you want the challenge.

Now we really want cake...

Head over to our Facebook page and let us know if you'll be baking your own Harry and Meghan-inspired cake to celebrate tomorrow and what other treats you'll be making!

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.