Meghan Markle has fully embraced the kitchen. In her new show, the Duchess of Sussex showcases her culinary skills, shares lifestyle tips, and offers advice on how to be a great hostess.
Across eight episodes, the former “Suits” actress dons an apron and entertains her audience with a variety of recipes—from savory dishes like fresh pasta salad and homemade kimchi to delectable desserts like jams and pies.
However, the highlight of the show, at least in the first episode, is her famous lemon cake.
Meghan prepared this dessert to share with her friend Daniel Martin, her personal makeup artist, as they chatted animatedly.
Meghan Markle’s Lemon Cake Recipe
As the conversation flowed with Daniel, Meghan began baking this cake, which she has made on other occasions.
This cake is particularly well-known because Meghan baked it in 2021 for Chicago restaurateurs working with World Central Kitchen to provide meals for those in need during the pandemic.
But for her Netflix show, Meghan has added her own personal touch to the recipe. Here’s how to make it:
Ingredients
For the cake
– Non-stick baking spray
– 1 1/2 cups granulated sugar
– 3 cups plain flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 4 eggs
– 1 1/2 cups milk
– Zest of 2 lemons
– 3/4 cup olive oil
– 3 tablespoons honey
For the lemon and honey syrup
– 1/2 cup honey
– 1/4 cup lemon juice
– 1/4 cup water
– Zest of 1 lemon
For the buttercream frosting
– 3 cups unsalted butter, softened
– 5 cups powdered sugar
– A pinch of salt
For decoration
– 1-2 cups raspberry jam
– Fresh raspberries (the smaller, the better!)
– Lemon verbena or small basil leaves.
Preparation
For the cakes
1. Preheat the oven to 175°C (350°F).
2. Grease and flour three 8-inch (20 cm) round cake pans, or line them with baking parchment.
3. In a large bowl, sift together the sugar, flour, baking powder, and salt.
4. In another bowl, whisk together the eggs, milk, olive oil, and lemon zest.
5. Gradually pour the wet ingredients into the dry ingredients, then add the honey. Mix gently until just combined.
6. Divide the batter evenly among the three prepared pans.
7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Let the cakes cool completely on a wire rack.
9. Using a serrated knife, level the tops of each cake (save the trimmings for a snack!).
For the honey-lemon syrup
1. In a small saucepan, combine all the ingredients and bring to a gentle simmer.
2. Remove from heat and let cool completely.
3. Brush each layer of cake with the syrup before assembling.
For the buttercream frosting
1. Beat all the ingredients together with a hand or stand mixer until light and fluffy.
To assemble the cake
1. Brush each cake evenly with the honey-lemon syrup using a pastry brush.
2. Place the first cake on the serving dish.
3. Transfer the buttercream to a zip-top bag and cut a small hole in one bottom corner. Repeat this process with the raspberry jam.
4. Pipe a line of buttercream frosting around the perimeter of the first cake.
5. Working from the center outward, pipe a swirl of buttercream, leaving sections of the cake unglazed between each part of the swirl.
6. Pipe a swirl of raspberry jam into the open spaces between the buttercream swirls, filling the gaps completely so the cake is fully covered.
7. Once finished, stack the second cake layer on top of the first. Repeat the process: pipe buttercream around the perimeter, then swirls of buttercream and raspberry jam.
8. Stack the third and final sponge cake layer on top.
9. Spread the remaining buttercream on the top layer using a small spatula, smoothing it to the edges. Decorate as desired—use textured strokes for a rustic look or smooth it out for a minimalist finish.
10. Garnish with fresh raspberries and leaves. If the leaves are too large, trim them with scissors to match the size of the raspberries.
Enjoy!