Jane Beedle's recipe for Harry and Meghan's lemon and elderflower wedding cake

In a break from tradition, Prince Harry and Meghan Markle have chosen an organic lemon and elderflower cake for their wedding in May.

Want to know how to make it? Great British Bake Off finalist Jane Beedle joined us on GMB with her take on the royal cake!

Watch the clip below of our presenters enjoying a rather sweet breakfast. As well as the lemon and elderflower creation, Jane also made us a traditional fruit cake. Piers absolutely loved both, but said when you get married "you don't muck around, you stick to tradition... and you have a FRUIT CAKE!'

Recipe for Jane's version of Prince Harry and Meghan Markle's wedding cake...

Serves: 12Time: 2 hours including cooling timeEquipment:2 x 20cm sandwich tins – base lined with baking paper1 x 10” cake board

INGREDIENTSFor the sponge:- 250g butter– salted softened- 250g golden caster sugar- 4 large eggs – beaten- 275g self-raising flour- 1 tsp baking powder- 1 tsp vanilla extract- 2 unwaxed lemons – zest only- 2 tbs elderflower cordial

For the butter icing and filling:- 250g unsalted butter - softened- 500g icing sugar – sifted- Elderflower cordial – to taste- 4-6 tbs good quality lemon curd- Edible flowers to decorate e.g. roses, primroses, violas

METHODPreheat oven to 16 C (Fan) 180C (conventional).

To make the sponge:- In a large bowl beat the softened butter until soft and creamy- Now add the rest of the sponge ingredients, beat until combined. The mixture should drop off the spoon easily, if it is a little thick add a couple of tablespoons of hot water from the kettle- Divide the mixture equally between the two prepared tins and pop in the oven for 20 –25 minutes. Check them after 20minutes. The sponge should be golden and spring back to the touch. A toothpick inserted into the centre should come out clean- Allow sponges to cool in the tins for 10 minutes then remove and place on a wire rack to cool completely

To make the butter icing:- Place the unsalted butter in a bowl and beat until very soft and creamy- Gradually beat in the icing sugar until smooth- Add the elderflower cordial a little at a time, tasting as you go. Different cordials are different strengths so go carefully, you want it to taste of elderflower but not to be too overpowering- Cover the icing with cling film until required

To assemble:- Once the sponges have cooled completely trim the top if necessary- Place a couple of tablespoons of butter icing onto the cake board to anchor the sponge. Place one sponge flat side down onto the cake board- Spread the sponge with a layer of icing. Pipe a circle of icing around the perimeter of the sponge, this will stop the lemon curd filling escaping. Fill the middle of the circle with the lemon curd- Place the second sponge, cut side down, on top of the filling- Cover the top and sides of the cake with a thin layer of butter icing, trying to smooth it as much as possible. Pop in the fridge for 15 minutes to firm up. This thin layer is called a crumb coat and will trap any stray crumbs so that the top coat of icing stays clean and crumb free- Now cover the cake with final layer of butter icing. Aim for a nice smooth surface- Decorate with a circle of flowers on the top of the cake and any extra icing to stick fresh flowers around the base to cover the cake board

NOTE:Be very careful to use edible flowers, check before you put them on the cake e.g. daffodils are NOT edible.