Meghan and Harry’s baker share the hack for the royal wedding cake at home
- Meghan Markle and Prince Harrys RoyAll of the wedding cakes were gathered by a team of bakers from Violet, a London bakery, to assemble.
- The cake was made with 200 Amalfi lemons and 10 bottles of Sandringham Elderflower Cordial.
- Claire Ptak, the owner of Violet, shared a hack for her lemon bread recipe with Insider to make it taste like the wedding cake.
- According to Ptak, home bakers can get the flavors of the royal wedding cake by simply swapping out half the lemon juice in the icing and drizzling it for elderflower syrup.
- You can find more stories on the Insider homepage.
Meghan Markle and Prince Harry celebrated their royal wedding with an ornate lemon and elderflower cake from the Violet baking team in London.
The cake was made with 200 Amalfi lemons (the bakery sources all lemons from the Italian Amalfi Coast) and 10 bottles of Sandringham Elderflower Cordial. But you don’t need all of this to bake a similar cake at home.
Purple owner Claire Ptak told Insider she plans to include a recipe for a home version of the cake in an upcoming cookbook.
By then, though, she’s shared her lemon-drizzle bread recipe from her 2015 book The Violet Bakery Cookbook with Insider – along with a simple hack to make it taste more like Markle and Harry’s cake.
Ptak told Insiders that home bakers can get the royal wedding cake flavors from the lemon bread cake by simply swapping half of the lemon juice in the icing and drizzling it with elderflower syrup. She even started selling it at Violet like this.
“It’s super popular,” she told Insider about the lemon bread. “It has many of the same components as that [royal wedding] Cake. I mean, it’s definitely different, but it’s this really lemony cake, and what we’re doing in the store now, instead of making the icing with lemon juice, we’re making it with elderflower syrup. Just to give people a hint of the flavor we made for Meghan and Harry on a normal day. “
The elderflower version of this lemon bread cake tastes just like Prince Harry and Meghan Markle’s wedding cake.
Ptak said she made this cake – without elderflower – in quarantine with her daughter Frances.
“It’s the fastest with kids,” she said, adding that she prefers to quarantine quick desserts rather than those with longer lead times like two-day donuts.
While her bakery is closed, Ptak has shared some of her recipes, including her chocolate chip cookie recipe, on social media and she loves to see people share their versions of their goodies in their own kitchen.
Here is her recipe:
This recipe, straight from Ptak and her team, makes a 10 by 4 inch loaf cake that is cut into eight slices. Ptak’s suggestion is to replace half of the lemon juice in the drizzle and frosting with elderflower syrup for that regal touch.
For the sponge:
1 ⅛ cups (265 grams) unsalted butter, very soft
1 ⅓ cups (265 grams) granulated sugar
Zest of 3 to 4 lemons (except for the juice)
2 ⅛ cups (265 grams) of flour
1 ½ tsp baking powder
¼ teaspoon salt
⅜ cup (100 grams) of milk
For the drizzle:
1 tablespoon of sugar
1 tbsp water
2 tbsp fresh lemon juice
For the icing:
1 cup (250 grams) powdered sugar
2 tbsp lemon juice
Preheat your oven to 350 F (or 325 F with the fan oven). Butter a 10 by 4 inch loaf pan and line the bottom and sides with parchment paper, with the paper protruding about 5 cm from the top of the can.
Make the sponge first. Mix the butter and sugar in the bowl of an electric mixer until creamy, but not as lightly as with a cake. Add lemons to the butter mixture and mix well.
Beat the eggs one at a time, making sure each one is thoroughly mixed in before adding the next one.
In a large bowl, whisk together the flour, baking powder, and salt.
Mix half of this into the cream butter mixture and scrape the sides until they are barely mixed.
While the mixer is still running, stir in all of the milk. Then add the remaining flour and mix until just combined. Scrape the bowl off and give it one final mixture.
Scoop the mixture into the prepared jar and smooth the top with a spatula or spatula.
Bake for 50 to 60 minutes, until the top of the cake is springy and an inserted skewer comes out clean.
To make the lemon drizzle, combine sugar, water, and lemon juice in a small pan and heat until the sugar has melted. Do not let this boil or the fresh taste will be lost.
Use a skewer to poke holes evenly in the baked bread. Pour over the lemon syrup and let it sit while you make the icing.
In a small bowl, stir the powdered sugar and lemon juice until smooth.
To remove the loaf cake from the can, run a small paring knife along the sides of the can, tilt the can on its side, and use the parchment paper as a handle to curl the loaf out. Remove the paper and turn the bread upright on your cooling shelf or countertop. Drizzle over the glaze and drain on the sides. Use a spatula, cake, or pie pan to lift the bread onto a platter. This can be kept for up to three days in an airtight container.