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.
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Servings: 8 Slices
Calories: 250kcal
Cost: 8
Equipment
- 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
