Irresistible Meghan Markle Lemon Cake Recipe in 1 Hour

Oh, let me tell you about this little gem of a cake that’s become my go-to for everything from book club meetings to “I need something sweet NOW” moments. The Meghan Markle lemon cake recipe has that magical combination of being effortlessly elegant yet ridiculously simple to make. I first stumbled upon it when reading about how the Duchess of Sussex would bake it for royal tea times – and trust me, once you try it, you’ll understand why it became her signature treat.

What I love most is how the bright lemon flavor shines through without being overpowering. It’s the kind of dessert that feels fancy enough for special occasions but easy enough for a Tuesday afternoon pick-me-up. The cake has this perfect tender crumb that practically melts in your mouth, with just the right balance of sweetness and tartness. After testing dozens of lemon cake recipes over the years, this one stands out for its simplicity and consistently delicious results.

Table of Contents

Why You’ll Love This Meghan Markle Lemon Cake Recipe

Honestly, this cake is a total game-changer—here’s why:

• Effortlessly fancy: It looks like you spent hours baking, but it comes together in under an hour. Perfect for last-minute guests or when you need a little pick-me-up!
• Bright & balanced: The lemon zest and juice give it that fresh, sunny flavor—not too sweet, not too tart. Just right.
• Light as air: No dense, heavy slices here. It’s the kind of cake you can enjoy with afternoon tea and still feel great.
• Versatile superstar: Dress it up with berries and whipped cream for a dinner party, or keep it simple with a dusting of powdered sugar.

Trust me, after one bite, you’ll see why Meghan (and now me!) can’t resist it.

Ingredients for Meghan Markle Lemon Cake Recipe

Gathering the right ingredients makes all the difference with this cake – I learned that the hard way after my first attempt with cold butter (oops!). Here’s exactly what you’ll need:

• 1 cup (200g) granulated sugar – regular white sugar works perfectly here
• 1/2 cup (113g) unsalted butter, softened (take it out 30 minutes before – it should indent easily when pressed)
• 2 large eggs at room temperature (cold eggs can make your batter curdle)
• 1 1/2 cups (190g) all-purpose flour – spoon and level it, don’t scoop!
• 1 tsp baking powder – make sure it’s fresh for best rise
• 1/2 tsp salt – balances the sweetness
• 1/2 cup (120ml) whole milk – the fat content matters for texture
• Zest of 2 lemons – packed lightly (use unwaxed if possible)
• Juice of 1 lemon – about 3 tbsp, freshly squeezed is ideal

Pro tip: When zesting lemons, stop when you reach the white pith – that bitter part can ruin your cake’s flavor!

Equipment You’ll Need

You probably have most of these basics already, but here’s what I always grab when making this lemon cake:

• 9-inch round cake pan – my trusty non-stick one never lets me down
• Mixing bowls – one large for wet ingredients, one medium for dry
• Hand mixer or stand mixer – though a strong arm and whisk work too!
• Microplane or fine zester – for that perfect fluffy lemon zest
• Rubber spatula – to scrape every last bit of batter (no waste!)
• Cooling rack – crucial for preventing a soggy bottom

That’s it – no fancy gadgets required, promise!

How to Make Meghan Markle Lemon Cake Recipe

Okay, let’s get baking! This is where the magic happens – turning those simple ingredients into a cake fit for royalty. Don’t let the elegance fool you; the process is actually super straightforward if you follow these steps.

Preparing the Batter

First things first – that butter and sugar need to become best friends. In your large mixing bowl, beat the softened butter and sugar together for a good 2-3 minutes until it’s light, fluffy, and almost white in color. This creaming step is crucial for that perfect texture, so don’t rush it!

Now add your eggs one at a time, mixing well after each addition. If the mixture looks a bit curdled, don’t panic – it’ll come together when you add the dry ingredients. In your other bowl, whisk together the flour, baking powder, and salt so everything’s evenly distributed.

Here’s my grandma’s trick: alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry. Mix just until combined after each addition – overmixing leads to tough cake, and we want tender! Finally, gently fold in that gorgeous lemon zest and juice. The batter should be smooth and smell absolutely heavenly.

Baking the Cake

Pour your beautiful batter into the prepared pan and smooth the top. Pop it into your preheated 350°F oven and set your timer for 30 minutes. Resist opening the oven door too early – we want that even rise!

At the 30-minute mark, start checking for doneness. The edges should be lightly golden and pulling away from the pan slightly. The real test? A toothpick inserted in the center should come out with just a few moist crumbs – no wet batter. If it needs more time, check every 2-3 minutes.

Once perfect, let the cake cool in the pan for 10 minutes (this prevents crumbling), then transfer to a wire rack to cool completely. The hardest part? Waiting to slice into that lemony perfection!

Tips for the Perfect Meghan Markle Lemon Cake Recipe

After making this cake more times than I can count, I’ve picked up some foolproof tricks to ensure lemon cake perfection every single time:

• Room temp is everything: Cold ingredients don’t play nicely together. Take butter, eggs, and milk out 30 minutes before baking.
• Zest first, juice later: Always zest your lemons before juicing them—trying to zest a squeezed lemon is a nightmare!
• The sniff test: If you can’t smell the lemon strongly in your batter, add a bit more zest. The flavor mellows while baking.
• Watch the clock: Set a timer for 5 minutes less than the recipe states. Overbaking is the #1 reason for dry cake.
• Cool completely: I know it’s tempting, but cutting into a warm cake makes it crumble. Patience pays off!

Follow these simple tips, and you’ll have a cake worthy of afternoon tea with royalty!

Serving Suggestions

Oh, how I love serving this cake! For classic elegance, just dust it with powdered sugar while still slightly warm – the sugar melts into the most delicate crust. Pair it with Earl Grey tea for the full royal treatment. When I’m feeling fancy, I’ll top slices with fresh raspberries and a dollop of lightly sweetened whipped cream. The tart berries play so nicely with the bright lemon flavor. Honestly though? Sometimes I just eat it plain, standing over the kitchen counter – no judgment here!

Storage and Reheating

This cake keeps beautifully in an airtight container at room temperature for up to 3 days – if it lasts that long in your house! For longer storage, I wrap individual slices tightly in plastic wrap and freeze them for up to 2 months. When the craving hits, just thaw at room temperature for about an hour. If you want that “fresh from the oven” feel, a quick 10-second zap in the microwave works magic – just don’t overdo it or you’ll lose that perfect texture!

Nutritional Information

Here’s the scoop on what’s in each delicious slice (based on 8 servings): roughly 250 calories, 35g carbs, and 4g protein. Remember, these are estimates – your exact amounts might vary depending on your specific ingredients and how thick you slice that lemony goodness!

Frequently Asked Questions

I get asked about this lemon cake all the time – here are the questions that pop up most often in my kitchen (and my tried-and-true answers!):

Can I use bottled lemon juice instead of fresh?
Technically yes, but fresh makes all the difference! Bottled juice lacks that bright, vibrant flavor. If you must substitute, use 2 tbsp bottled juice and add an extra teaspoon of zest to compensate.

How can I make the cake less sweet?
Easy! Reduce the sugar to 3/4 cup and bump up the lemon zest to 3 lemons’ worth. The tartness will balance it beautifully.

My cake didn’t rise much – what happened?
Check your baking powder’s expiration date – it loses potency over time. Also, don’t overmix after adding flour, as that can deflate your batter.

Can I make this into cupcakes?
Absolutely! Fill lined muffin cups 2/3 full and bake at 350°F for 18-22 minutes. Makes about 12 perfect little tea cakes.

Why does my cake sometimes stick to the pan?
Make sure to grease every nook of your pan, including the sides! I like using butter and a light dusting of flour for foolproof release.

Share Your Thoughts

I’d love to hear how your lemon cake turns out! Did you add any special twists? Snap a photo and tell me all about it – nothing makes me happier than seeing your baking adventures.

For More Recipes : Facebook, Pinterest

Print