Bake Like Royalty: Meghan Markle’s Lemon Cake Recipe (Simple & Zesty!)

There’s something about lemon cake that just feels right — not too rich, not too simple, always welcome. Now imagine that same cake with a touch of royal influence. That’s the charm of this Meghan Markle–inspired lemon cake recipe: fresh, citrusy, and full of understated elegance.

We’re not talking about a heavily iced, bakery-style tower of sugar. This is the kind of cake you serve with a cup of Earl Grey on a quiet Sunday afternoon, maybe with a friend visiting, maybe just for yourself.

And no — this isn’t pulled from Meghan’s official cookbook (because she hasn’t published one). But through interviews and a few insider baking hints, we’ve pieced together a version that feels close to her style: natural, clean, and made with ingredients you likely already have.

Also read: Chantilly Lili Recipe, The Meghan Markle Dessert That Broke the Internet

Why This Cake Works So Well

Some cakes are about decadence — this one’s about balance.

You get richness from butter and eggs, moisture from yogurt, brightness from citrus, and just enough sugar to bring it all together. It doesn’t need frosting or sprinkles. It stands on its own.

And best of all? It’s hard to mess up. Overmix a little? Still delicious. No mixer? A strong whisk arm works. Only one lemon in the fridge? Stretch it — even one will give the cake its soul.

Let’s Talk Technique: What Matters Most

1. Don’t Skip the Zest

Lemon zest is where all the oils are — it brings depth and complexity. Juice gives you tang, but zest brings perfume. Grate it fresh, and do it right over your mixing bowl to capture the aroma.

2. Use Room-Temperature Eggs

Cold eggs can shock the batter, making it harder to mix. Let them sit out while you prep the other ingredients.

3. Measure Flour Gently

Scooping straight from the bag packs flour too tightly. Spoon it into the measuring cup, then level off. Too much flour = dry cake.

Print

Meghan Markle’s Lemon Cake

Inspired by Meghan Markle’s appreciation for light, unfussy desserts, this lemon cake is tender, bright, and full of fresh flavor. It’s made with real lemon juice and zest, Greek yogurt for moisture, and a buttery base that’s not too sweet. Simple enough for beginners, elegant enough for any tea table.

Course Dessert

Cuisine American

Keyword Meghan markle cake recipe, Meghan markle lemon cake recipe, Meghan markle recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour

Servings 8 Slices

Calories 250kcal

Cost 8

Equipment

• 9-inch round cake pan
• Parchment paper or non-stick spray
• 1 large mixing bowl + 2 medium bowls
• Whisk or hand mixer
• Citrus zester
• Citrus juicer or fork
• Measuring cups/spoons
• Cooling rack

Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 3 large eggs room temperature
• 2 tbsp lemon zest from 2 lemons
• ¼ cup fresh lemon juice
• ½ cup plain Greek yogurt or sour cream
• 1½ tsp baking powder
• ½ tsp salt
• Powdered sugar for topping optional

Instructions

• Preheat the oven: Set to 350°F (175°C). Grease and line a 9-inch cake pan with parchment.
• Cream the butter and sugar: Use a whisk or mixer to beat until light and fluffy — about 3 minutes. This adds air for a soft texture.
• Add the eggs: One at a time, mixing well after each. This keeps the batter smooth and stable.
• Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
• Combine everything: Alternating between flour and yogurt, gently mix into the wet ingredients. Don’t overdo it — you want a smooth, soft batter, not a tough cake.
• Add citrus: Stir in lemon zest and juice last to keep the batter fresh.
• Bake: Pour into the prepared pan. Bake for 30–35 minutes. You’re looking for golden edges and a clean toothpick in the center.
• Cool: Let the cake rest in the pan for 10–15 minutes. Turn out onto a wire rack and cool completely before dusting with powdered sugar.

Notes

Citrus glaze: Mix ¼ cup lemon juice with 2 tbsp sugar. Brush on warm cake for a moist, punchy finish.

Berry burst: Fold in 1 cup fresh raspberries or blueberries. Coat them in flour first to prevent sinking.

Herbal accent: Add 1 tsp dried lavender or a few chopped mint leaves to the dry mix.

Dairy-free? Sub coconut oil for butter and use almond or coconut yogurt.

Gluten-free? Use a 1:1 GF flour blend with xanthan gum built in.

Nutrition

Calories: 250kcal

How to Serve It (Beyond the Basics)

This cake shines as-is, but if you’re hosting or gifting, here are a few ideas to dress it up:

• Afternoon Tea Spread: Slice thin, serve with whipped cream and honey. Add a pot of English breakfast or green tea.
• Royal Brunch: Layer sliced cake with lemon curd and berries in parfait glasses.
• Evening Treat: Serve slightly warm with a scoop of vanilla bean ice cream and a drizzle of limoncello syrup.
• Baby Shower or Bridal Table: Top each slice with edible flowers or candied lemon peel.

This cake plays well with flavors like strawberry, basil, coconut, and white chocolate.

Storing & Freezing Tips

• Counter: Store in a covered cake stand or airtight container for up to 2 days.
• Fridge: Keeps well for 4–5 days. Bring to room temp before serving.
• Freezer: Slice and wrap each piece in parchment, then freeze in a zip-top bag. Defrost at room temperature for 30–45 minutes.

Pro Tip: Brush frozen slices with a bit of lemon syrup to revive texture and brightness.

FAQ: Reader Questions

A Final Word from the Kitchen

This cake isn’t just about lemons or even royalty. It’s about having one great, reliable recipe you can bake on a whim — when the weather’s perfect, or when you need cheering up. Something you can dress up or leave simple. Something you can pass on.

Meghan Markle’s known for her appreciation of good food, clean flavors, and low-fuss entertaining. This cake feels like all of that — and it fits just as well at a fancy brunch as it does on a Tuesday afternoon with your favorite mug and 15 minutes of peace.

Nutritional Highlights

This lemon cake is a lighter indulgence compared to heavy desserts:

• Calories: ~250 per slice (without glaze)
• Protein: 4g
• Vitamin C: 10% DV (thanks to fresh lemons!)

Final Thoughts

Meghan Markle’s lemon cake is more than a recipe, it’s a celebration of simplicity and joy. Whether you’re hosting friends or treating yourself, this zesty delight brings a touch of royal charm to any occasion.