Meghan Markle’s Honey Lemon Cake has gone viral for its perfect combination of light, fluffy layers, zesty lemon flavor, and sweet honey richness. This elegant dessert features a delicate mascarpone whipped cream frosting and a vibrant raspberry filling, making it visually stunning and incredibly flavorful. Perfect for special occasions or a luxurious treat at home, this cake balances sweet, tart, and creamy elements in a way that’s both sophisticated and approachable.
Why Everyone Will Love This Recipe
What makes Meghan Markle’s Honey Lemon Cake so irresistible is its harmony of flavors and textures. The honey-infused lemon cake layers are soft and tender, while the mascarpone whipped cream adds a creamy, luscious finish. Raspberry preserves add a tangy contrast, and the fresh raspberries and mint leaves on top create a visually stunning presentation. This cake is perfect for anyone looking to impress with a dessert that tastes as good as it looks, yet remains achievable for home bakers.
What Is Meghan Markle’s Honey Lemon Cake?
Meghan Markle’s Honey Lemon Cake is a layered sponge cake infused with honey and lemon zest, brushed with a sweet honey-lemon syrup, and filled with raspberry preserves. Each layer is covered with mascarpone whipped cream, creating a soft, creamy texture that complements the fruity and citrusy flavors. The cake is topped with fresh raspberries and mint leaves, making it a show-stopping centerpiece that’s perfect for celebrations or afternoon tea.
Cooking Tips
- Massage the lemon zest into sugar: This releases essential oils, enhancing the lemon flavor in your cake layers.
- Use a kitchen scale for even layers: To ensure all three layers are the same thickness, divide the batter by weight before baking.
- Don’t overmix the batter: Especially if you’re using all-purpose flour, stir just until the wet and dry ingredients are combined to keep the cake light.
- Chill frosting if needed: Keep the mascarpone whipped cream in the fridge until you’re ready to assemble to maintain its structure.
- Level the cakes: Use a serrated knife to level each cake layer for a professional-looking finish.
Frequently Asked Questions
Can I use regular all-purpose flour instead of gluten-free flour?
Yes! Meghan Markle’s recipe works with either all-purpose flour or a gluten-free 1-to-1 flour blend. Just be careful not to overmix if using AP flour to keep the cake light and airy.
Can I prepare this cake ahead of time?
Absolutely! You can bake the cake layers and make the syrup and frosting a day in advance. Store the cake layers in airtight containers in the fridge and assemble on the day of serving for best results.
Can I use a different jam or fruit filling?
Yes! Raspberry preserves are recommended for the perfect balance of tartness, but you can experiment with strawberry, blueberry, or apricot preserves if preferred.
Can I make this cake dairy-free?
You can substitute the milk and heavy cream with plant-based alternatives, and use a dairy-free mascarpone substitute for the frosting. The flavor will remain delicious, though the texture may be slightly different.
How can I keep the layers moist?
Brushing each layer with the honey-lemon syrup keeps the cake soft and moist, ensuring every bite is tender and flavorful.
How to Store
Store leftover cake in an airtight container in the refrigerator for up to 3 days. The mascarpone whipped cream frosting is delicate, so keep it chilled until ready to serve.
How to Freeze
This cake freezes best unfrosted. Wrap each layer in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw layers overnight in the refrigerator before assembling and frosting.
Ingredients
For the Honey Lemon Layer Cake:
- 1 ¼ cups cane sugar or granulated sugar (250g)
- 2 tablespoons lemon zest (from about 2 large lemons)
- 3 cups gluten-free 1-to-1 flour or all-purpose flour (360g)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 large eggs
- 1 ½ cups milk of choice (I used 2%)
- ¾ cup olive oil (150ml)
- 3 tablespoons honey (60g)
- 1 teaspoon vanilla extract
For the Honey Lemon Syrup:
- ½ cup honey (172g)
- ¼ cup lemon juice
- ¼ cup water
- 1 tablespoon lemon zest (from about 1 large lemon)
For the Mascarpone Whipped Cream Frosting:
- 8 oz mascarpone cheese
- 1 cup powdered sugar, sifted (124g)
- 1 ½ cups heavy cream (355ml)
- 1 teaspoon vanilla extract
- Pinch of kosher salt
For the Raspberry Filling:
- 1 cup raspberry jam or preserves
For Decorating:
- Fresh raspberries, halved lengthwise
- Small mint leaves
How to Make Meghan Markle's Honey Lemon Cake
- Prepare the cake pans: Preheat oven to 350°F. Spray three 8- or 9-inch round cake pans with cooking oil, add parchment paper rounds, and spray again. Set aside.
- Mix dry ingredients: In a large bowl, combine sugar and lemon zest, massaging the zest into the sugar. Add flour, baking powder, and salt; whisk to combine.
- Mix wet ingredients: In a medium bowl, whisk together eggs, milk, olive oil, honey, and vanilla extract. Pour into dry ingredients and gently fold with a spatula until just combined.
- Bake the cake layers: Divide the batter evenly among prepared pans. Bake for 20-25 minutes for 9-inch pans, or 25-30 minutes for 8-inch pans. Cakes are done when a toothpick comes out clean. Transfer to a wire rack to cool.
- Make the honey lemon syrup: In a small pot, combine honey, lemon juice, water, and lemon zest. Heat until just bubbling on the edges, then remove from heat and cool.
- Prepare the frosting: In a large bowl or stand mixer, beat mascarpone and powdered sugar until smooth. Add heavy cream, vanilla, and salt; beat until stiff peaks form. Transfer to a piping bag.
- Assemble the cake: Level each cake layer with a serrated knife if needed. Brush each layer with honey-lemon syrup. Pipe a line of mascarpone frosting around the perimeter of the first layer, then a spiral in the center. Pipe raspberry jam in the spaces between the frosting. Repeat with the second layer, then place the third layer on top. Spread remaining frosting evenly over the top.
- Decorate and serve: Top with fresh raspberries and mint leaves. Slice and enjoy your viral honey lemon cake!
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