Anna Haugh served up a delicious lemon and elderflower sponge cake on Royal Recipes with Michael Buerk.

The ingredients for the cake are: 450g unsalted butter, at room temperature, 450g caster sugar, pinch salt, 4 unwaxed lemons, zest only, 8 large free-range eggs, 300g self-raising flour, sifted, 20g ground almonds, 4 tbsp elderflower cordial, fresh flowers, to decorate and fresh fruit, to decorate.

For the drizzle: 100ml elderflower cordial and 1 unwaxed lemon, juice only.

For the buttercream: 250g unsalted butter, at room temperature, 500g icing sugar, sifted, 75ml double cream and 4 tbsp elderflower cordial.

See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef, available from Amazon now.