Honey Lemon Layer Cake – How I Made Meghan Markle’s Cake Even Better!

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I made Meghan Markle’s honey lemon layer cake from her new Netflix series, “With Love, Meghan” and while her version was nice enough, it left a little to be desired on both texture and flavor so I made some tweaks to turn it into the absolute stunner it deserved to be!

Light & tender cake layers infused with lemon zest, honey, and olive oil. Filled with luscious raspberry preserves and a silky mascarpone Chantilly cream. This version elevates the original with a more vibrant lemon punch and a beautifully soft texture!

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If you haven’t gotten around to binge-watching yet, the pilot episode, “Hello, Honey!” features a stunning three-layer lemon, honey & olive oil cake she makes for her close friend, Daniel Martin. It’s decorated as a chic naked cake and filled with homemade raspberry preserves and buttercream. The royal then adds some fresh raspberries and lemon verbena leaves as her cherries on top.

Now, the Duchess of Sussex does disclaim in the first episode that “baking is not [her] favorite thing, but she will do it for her favorite people.” So am I holding the shortcomings of this cake against her? Absolutely not – especially since the concept was amazing and once the right adjustments were made it was downright delicious!

This is a wonderful spring cake and a particularly perfect cake if you’re hosting a spring garden party! However, if you’re a lemon purist looking for a dessert that absolutely screams lemon in every bite you’re better off trying this easy lemon bundt cake, these airfryer lemon cheesecakes or this lemon blueberry crumb cheesecake!

What I Liked About Meghan’s Honey Lemon Layer Cake

• It calls for minimal equipment. You can easily make the cake by hand and theres no need for a stand or even hand mixer. In fact a mixer is likely to cause more gluten to develop, resulting in a tougher cake so keep that paddle attachment stowed away.
• It’s oil based. Oil based cakes tend to be much more moist. In addition, the cake will stay soft when refrigerated as opposed to butter cakes that come off as tough and dry when cold.
• The addition of raspberry preserves. At first I thought it would have been out of place or add too much chaos to the flavor profile of the cake but boy was I wrong! It complements the lemon, honey and olive oil perfectly.

What I didn’t like about the Duchess’ Honey Lemon Layer Cake

• It didn’t have any lemon flavor. Meghan added the lemon zest directly into the wet ingredients. In my opinion, not rubbing the zest is a cardinal sin. Citrus flavor lives in the zest. More flavor is released as the zest is agitated. I opt for rubbing the zest into the sugar. I ditch the lemon juice since it makes the cake sour.
• The honey lemon simple syrup made the cake sour. I usually don’t use tons of lemon juice in cakes, if any because all it can cross that boundary of “tart” and go straight to sour. I completely omitted the lemon juice from the simple syrup glaze and simply used lemon zest, honey & water.
• The baking temperature was too high. Meghan baked her cake layers at 350°F. The higher temperature caused the cake layers to dome which isn’t optimal for a layer cakes since you’ll either have to cut these off for a stable stacked cake or deal with a wobbly uneven cake. I reduced my baking temperature to 325 °F. This gives the cakes a more even rise and level top!
• She uses imperial measurements which can be counterproductive to consistent results since a cup of flour can be more or less depending on the person measuring. When I tested Meghan’s version of the cake I used a kitchen scale and noted the metric equivalent and made adjustments based off those.
• She uses a buttercream frosting which I think is way too heavy for the light and bright flavors in this cake so I swapped it for a Chantilly whipped cream stabilized with mascarpone! A cream cheese frosting would also complement this cake nicely!

Key Ingredient Breakdown & Substitutions for the Cake

Lemons. Meghan opts for fresh lemon zest which is perfect. I do disagree with how it was incorporated and not rubbing the zest in likely had everything to do with why the cake lacked lemon flavor. I also used zest from an extra lemon for a total of 3 lemons used for the cake layers.

Flour. In the episode Meghan doesn’t specify what kind of flour she used but Tudum (Netflix’s behind-the-scenes companion website) confirms that her recipe uses all-purpose flour. I opted for cake flour for a softer cake.

Sugar. Granulated white sugar was used in the episode and I didn’t change this. I would not swap for maple or brown sugar since those richer flavors will over power the delicate flavors in this cake.

Olive oil. When watching the episode my first thought was that it would overpower the honey and mask some of the lemon zest but I was pleasantly surprised! The olive oil flavor was present but subtle and perfectly complements the honey, lemon & raspberries. I didn’t change this, using extra virgin olive oil but you could use a neutral flavored oil like grapeseed or vegetable oil if you wanted.

Liquid. In her recipe, the Duchess opts for milk. I tried her recipe with both whole and skim milk and didn’t have much difference in how moist the cake was. I swapped milk for full-fat sour cream in my version. Since sour cream has more fat than whole milk it made the cake incredibly moist. The slight tang also complements the lemon flavor.

Eggs. Meghan uses whole eggs in her recipe. I did the same. I don’t think separating and whipping the egg whites in this recipe would make a huge difference in this recipe and would be an unnecessary extra step.

Honey. She uses it in both the honey lemon cake layers and the simple syrup – or “the glaze” as Meghan calls it. For the cake, the honey was completely lost so I omitted it completely and used the simple syrup to add that layer of flavor to the cake.
I didn’t like the addition of lemon juice in the simple syrup as it made the syrup and the cake sour and overpowered the honey flavor. I completely omitted lemon juice and just opted for honey, water and lemon zest.

Raspberry preserves. Adds a beautiful fresh element to the cake. Make sure you use preserves and not jam or jelly. Like Meghan mentions in the episode jam has more sugar than preserves which can mask the fruit’s natural flavor.

Frosting. The frosting is made off-screen but the royal does mention that she uses a buttercream. According to Tudum the buttercream is an American buttercream – powdered sugar and unsalted butter. I found this too heavy for the cake so I opted for a light Chantilly cream.

Tips for Making this Honey Lemon Layer Cake

Use a piping bag for layering your cake. The Duchess opts to forego piping bags referring to them as “fancy equipment” and stating you can do the same thing with a zip-top bag but this isn’t completely true. A Ziploc bag can be used in a pinch it doesn’t offer the same control as a piping bag. In addition I used a piping tip for more of an aesthetic look.

Level the cake batter in the pan before baking. If the cake batter is uneven, your cake layer will also be uneven. You can use a spatula to level it out or tap the cake pan on your counter a couple times to level everything out.

Use an oven thermometer. One of the downfalls of Meghan Markle’s cake was the doming which forced you to use a bread knife to cut off the mounded top of each cake. This doming is caused by the higher baking temperature. In addition to having hotspots, your oven can run hotter or cooler than the presented reading so using an oven thermometer takes out the guesswork so you can have predictable and consistent results every time!

How to Make Meghan Markle’s Honey Lemon Layer Cake 2.0

Step 1. Preheat oven to 325°F.

Step 2. Add the lemon zest and sugar to a large bowl and rub the zest into the sugar for about 2 minutes. The sugar should resemble kinetic sand when done.
This is a crucial step and will release all the lemon flavor held in the zest. The more friction applied, the more flavor is released.

Step 3. Add the rest of the dry ingredients – the sifted cake flour, baking powder & salt to the sugar/zest mixture and stir with a spoon to evenly distribute everything.

Step 4. In a separate bowl combine all your room temperature wet ingredients – the olive oil, sour cream and eggs. Whisk to break up the eggs and mix til smooth.

Step 5. Add the wet ingredients to the dry and stir until the batter is smooth.

Step 6. Prepare your 8-inch round cake pan with baking spray and divide batter equally among 3 pans. You can also add a parchment paper circle to the bottom of the pan for added ease of removal.

Step 7. Bake on the middle rack of your oven for 20-30 minutes or until the top of the cake spring back when touched or when a skewer comes out with only a few crumbs. Waiting until a toothpick comes out clean can result in a dry cake.

Step 8. While the cakes bake, make the honey glaze. Add the hot water, honey and lemon zest to a heat-proof bowl and mix to incorporate. Set aside until the cakes are ready.

Step 9. After baking let the cake cool slightly then, while still warm, poke with a toothpick or cocktail pick. Spoon the honey-lemon syrup over the top of the cake and down the edges while the cake is still warm. Repeat this with all three cake layers. Allow the cakes to continue to cool. If leaving overnight to assemble the next day, over the layers with plastic wrap.

How to Make the Mascarpone Chantilly (Whipped) Cream

I recommend making the whipped cream right before assembling your cake since it starts to “set” slightly about 10 minutes after being made which can result in piping that isn’t as smooth since the cream is a little stiffer. If you do make it ahead of time though simply return it to you mixer and whip for 10-20 seconds.

Step 1. Add the cold heavy whipping cream, confectioner’s sugar & vanilla bean paste (or vanilla extract) to the bowl of a stand mixer and whip on high speed with whisk attachment until it forms soft peaks. The peak formed at the end of whisk should flop over like a Santa hat when inverted. Slowly bring your mixer up to high speed to avoid the heavy cream splashing out.

Step 2. Add all of the mascarpone cheese and whip on medium speed to medium-high speed until stiff peaks form and the whipped cream is smooth. This step should take less than a minute.

Step 3. Transfer the whipped cream to a piping bag affixed with a piping tip if using.

How to Assemble Meghan Markle’s Honey Lemon Cake

Step 1. Place your cooled cake layer on a cake stand or plate and pipe a border of whipped cream on top of the cake along the edge. Make sure the whipped cream border doesn’t hang over the edge as this border will make the cake unstable. If you have any cake layers that are noticeably taller than the others, use this as the base since using them in the middle or top can cause your cake to topple or collapse on itself.

Step 2. Pipe another circle in the center of the cake and then a single dollop in the center. It should resemble a target. Fill the gaps in with your raspberry preserves.

Step 3. Repeat steps 1 & 2 with a second cake layer.

Step 4. Add your last cake layer on top. I like to invert this one so the perfectly flat bottom is now the top of the cake. This makes it easier for you to spread an even layer of the whipped cream that looks crisp!

Step 5. Using an offset spatula spread a thin layer of the whipped cream on the top of your cake.
To get a clean edge, use a paddle motion to spread it over the edge slightly. Then, holding the offset spatula at a 45° angle pointed towards the floor, drag the excess frosting down the side of the top cake layer. Repeat this around the edge of the top layer.

Step 6. Skip this step if you want to forego the piped rosettes on top. Using a rosette tip, pipe some rosettes in a a crescent pattern on top of the cake. For best results, vary the size and pattern.
For a full rosette, pretend you are piping a mini spiral. This’ll be 2D so only pipe one layer for the rosettes.
For little rosebuds simply pipe dots. Vary the size by applying more pressure to the piping bag or holding it place for longer amounts of time.

Step 7. Place your fresh raspberries wherever you like on top of the cake and add your leaves next to them. Meghan uses lemon verbena leaves but I didn’t exactly have those laying around so I used small mint leaves.

Slice and enjoy! Because of the whipped cream, this cake does need to be refrigerated if it won’t be served immediately. Since this is an oil-based cake it will be soft even if served cold!

Honey Lemon Layer Cake Inspired by Meghan Markle

Light & tender cake layers infused with lemon zest, honey, and olive oil. Filled with luscious raspberry preserves and a silky mascarpone Chantilly cream. Inspired by Meghan Markle’s cake from With Love, Meghan.

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Prep Time: 30 minutes minutes

Baking Time: 30 minutes minutes

Total Time: 1 hour hour

Course: Dessert, Snack, Tea

Cuisine: American

Keyword: honey lemon cake, lemon cake, lemon olive oil cake, meghan markle’s cake

Servings: 3 8-inch cake layers

Author: Ainseanlea @ The Stush Kitchen

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Equipment

• kitchen scale
• 3 8-inch cake pans
• oven thermometer
• piping bags
• piping tips optional
• stand mixer for whipped cream
• offset spatula

Ingredients

For the Lemon Olive Oil Cake Layers

• 390 grams cake flour
• 370 grams granulated sugar
• 300 grams full-fat sour cream, room temperature
• 160 grams olive oil
• 4 large eggs, room temperature
• 3 large lemons, zest only
• 1 ½ TBSP baking powder
• 1 tsp salt

For the Honey-Lemon Simple Syrup

• ½ cup honey
• ¼ cup hot water
• 1 large lemon, zest only

For the Mascarpone Chantilly Cream

• 2 cups heavy whipping cream, cold 496 grams or 16 oz
• 1 cup confectioner's (powdered) sugar 113 grams or 4 oz
• 340 grams mascarpone cheese 12 oz
• 1 tsp vanilla bean paste or vanilla extract

Filling & Toppings

• ¾ cup raspberry preserves 6 oz
• fresh raspberries optional for topping
• mint (or lemon verbena) leaves optional for topping

Instructions

How to Make the Cake Layers

• Preheat oven to 325°F.
• Add the lemon zest and sugar to a large mixing bowl and rub the zest into the sugar for about 2 minutes. The sugar will resemble kinetic sand when you’re done.
• Add the rest of the dry ingredients – the sifted cake flour, baking powder & salt to the sugar/zest mixture and stir with a spoon to evenly distribute everything.
• In a separate bowl combine all the wet ingredients adding all the olive oil, sour cream and eggs. Whisk to break up the eggs and mix til smooth.
• Add the wet ingredients to the dry and stir until the batter is smooth.
• Prepare three 8-inch cake pans with baking spray and divide the batter equally among the 3 pans. You can also add a parchment circle to the bottom of the pan for added ease of removal.
• Bake on the middle rack of your oven for 20-30 minutes or until the top of the cake spring back when touched or when a skewer comes out with only a few crumbs.
• While the cakes bake, make the honey glaze. Add the hot water, honey and lemon zest to a heat-proof bowl and mix to incorporate. Set aside until the cakes are ready.
• When the cakes are done allow them to cool slightly then, while still warm, poke with a toothpick or cocktail pick. Spoon the honey-lemon syrup over the top of the cake and down the edges while the cake is still warm. Repeat this with all three cake layers. Allow the cakes to continue to cool. If leaving overnight to assemble the next day, over the layers with plastic wrap.

How to Make the Mascarpone Chantilly Whipped Cream

• Add the cold heavy whipping cream, confectioner’s sugar & vanilla bean paste to the bowl of a stand mixer and whip on high speed until it forms soft peaks. The peak formed at the end of whisk should flop over like a Santa hat when inverted.
• Add all of the mascarpone cheese and whip until stiff peaks form and the whipped cream is smooth. This step should take less than a minute.
• Transfer the whipped cream to a piping bag affixed with a piping tip if using.

Assembling the Honey Lemon Cake

• Place your cooled cake layer on a cake stand or plate and pipe a border of whipped cream on top of the cake along the edge.

  Make sure the whipped cream border doesn't hang over the edge as this border will make the cake unstable. If you have any cake layers that are noticeably taller than the others, use this as the base since using them in the middle or top can cause your cake to topple or collapse on itself.
• Pipe another circle in the center of the cake and then a single dollop in the center. It should resemble a target. Fill the gaps in with your raspberry preserves.
• Repeat steps 1 & 2 with a second cake layer.
• Add your last cake layer on top. I like to invert this one so the perfectly flat bottom is now the top of the cake. This makes it easier for you to spread an even layer of the whipped cream that looks crisp!
• Using an offset spatula spread a thin layer of the whipped cream on the top of your cake.

  To get a clean edge, use a paddle motion to spread it over the edge slightly. Then, holding the offset spatula at a 45° angle pointed towards the floor, drag the excess frosting down the side of the top cake layer. Repeat this around the edge of the top layer.
• Skip this step if you want to forego the piped rosettes on top. Using a rosette tip, pipe some rosettes in a a crescent pattern on top of the cake. For the prettiest results, vary the size and pattern.
• Place your fresh raspberries wherever you like on top of the cake and add your herb leaves next to them.
• Slice and enjoy! Because of the whipped cream, this cake does need to be refrigerated if it won’t be served immediately but since this is an oil-based cake it will be soft even if served cold!

Notes

1. Make the whipped cream right before assembling your cake since it starts to “set” slightly about 10 minutes after being made which can result in piping that isn’t as smooth since the cream is a little stiffer. If you do make it ahead of time though simply return it to you mixer and whip for 10-20 seconds.
2. If you have any cake layers that are noticeably taller than the others, use this as the base since using them in the middle or top can cause your cake to topple or collapse on itself.
3. When piping the rosettes for a full rosette, pretend you are piping a mini spiral. This’ll be 2-D so only pipe one layer for the rosettes.
   For little rosebuds simply pipe dots. Vary the size by applying more pressure to the piping bag or holding it place for longer amounts of time.

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