When Prince Harry and Meghan Markle chose a lemon and elderflower wedding cake, I loved the idea. It sounded much more fresh and modern than a traditional fruitcake. I decided to try making my own version at home, and it quickly became a favorite.
The best part about this cake is the mix of zingy lemon and sweet, floral elderflower. It tastes fancy but isn’t hard to make. Using simple ingredients and a splash of elderflower cordial, you can easily bring a bit of that royal flavor to your own kitchen.
I’ve changed the recipe over the years to make it easier for home bakers. I use fewer layers, but it still has that great taste. It’s now my favorite cake to make for guests, and the lemon scent is amazing while it bakes. If you like bright and refreshing desserts, you’ll love this one.
Why People Love This Meghan Markle Lemon Cake Recipe
This cake draws inspiration from the royal wedding, blending zesty lemon with delicate elderflower for a sophisticated yet simple flavor profile. Fans appreciate how it feels light and summery, a departure from heavy chocolate or vanilla cakes. The combination evokes freshness, making it ideal for brunches or afternoon teas.
Home bakers enjoy its forgiving nature—you can adjust the elderflower intensity or add more lemon for personalization. It’s visually stunning when decorated with fresh flowers or berries, adding a touch of elegance. Overall, it brings a bit of royal charm to everyday baking without requiring advanced skills.
Ingredients You’ll Need
This recipe serves 8-10 people and makes one 8-inch layered cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup elderflower cordial (or syrup)
- 1/2 cup buttermilk
- For the lemon curd: 1/2 cup lemon juice, 1/2 cup sugar, 4 egg yolks, 4 tablespoons butter
- For the buttercream: 1 cup unsalted butter, 3 cups powdered sugar, 2 tablespoons elderflower cordial, 1 tablespoon lemon juice
These create a moist cake with tangy filling and floral frosting.
Tools Needed for Preparation
Keep things simple with these basics:
- Two 8-inch round cake pans
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Zester and juicer for lemons
- Saucepan for curd
- Spatula and offset spatula
- Cooling rack
- Measuring cups and spoons
These tools make assembly smooth and efficient.
Step-by-Step Instructions to Make the Cake
Prepare the Batter
Preheat your oven to 350°F and grease two 8-inch cake pans, lining the bottoms with parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and sugar until light and fluffy, then add eggs one at a time, followed by lemon zest, lemon juice, and half the elderflower cordial, mixing until combined.
Incorporate Dry and Wet Ingredients
Alternate adding the dry flour mixture and buttermilk to the butter mixture, starting and ending with flour, while mixing on low speed. Stir in the remaining elderflower cordial for even distribution. This creates a smooth batter with balanced flavors, ensuring the cake stays moist without being dense.
Bake the Layers
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the edges are golden. Let the cakes cool in the pans for 10 minutes before turning out onto a rack to cool completely.
Make the Lemon Curd
In a saucepan over medium heat, whisk together the lemon juice, sugar, and egg yolks until thickened, about 5-7 minutes. Remove from heat and stir in the butter until melted and smooth. Chill the curd in the fridge for at least an hour to set, creating a tangy filling that pairs perfectly with the cake.
Prepare the Buttercream
Beat the softened butter until creamy, then gradually add powdered sugar, mixing until fluffy. Incorporate the elderflower cordial and lemon juice for flavor, adjusting consistency with more sugar if needed. This results in a light, spreadable frosting with subtle floral notes.
Assemble the Cake
Slice each cooled cake layer horizontally to create four thin layers. Spread lemon curd between each layer, stacking them evenly. Frost the top and sides with the buttercream, smoothing it out for a clean finish.
Decorate and Chill
Add optional garnishes like lemon slices or edible flowers on top for a royal touch. Refrigerate the assembled cake for 30 minutes to set the frosting before slicing. This final step enhances presentation and allows flavors to meld.
Nutritional Information
Per slice (based on 10 servings), approximate values. These vary with portion size and ingredients.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 420 | 21% |
| Total Fat | 22g | 28% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 120mg | 40% |
| Sodium | 180mg | 8% |
| Total Carbohydrates | 52g | 19% |
| Dietary Fiber | 1g | 4% |
| Sugars | 38g | – |
| Protein | 4g | 8% |
This cake is indulgent, with natural sugars from lemon and elderflower.
Tips for Perfecting Your Lemon Cake
- Use room-temperature ingredients for better mixing and a fluffier texture.
- If elderflower cordial is unavailable, substitute with a mix of simple syrup and a dash of floral extract.
- Zest lemons finely to avoid bitter white pith.
- Bake on the middle rack to prevent uneven browning.
- For a gluten-free version, swap flour with a 1:1 gluten-free blend.
- Test curd thickness by coating the back of a spoon—it should hold a line.
- Frost in a cool room to keep buttercream from melting.
These adjustments help tailor the cake to your setup.
Serving Suggestions
- Pair with herbal tea like chamomile to enhance the floral notes.
- Top slices with fresh berries for added tartness and color.
- Serve at room temperature for the best texture and flavor release.
- Accompany with whipped cream for extra creaminess.
- Use as a centerpiece for brunches or showers with edible flowers.
- Enjoy with a light salad if serving as dessert after a meal.
- Freeze individual slices for quick treats later.
These ideas make the cake versatile for various occasions.
Conclusion
The Meghan Markle Lemon Cake Recipe offers a delightful nod to royal elegance with its bright lemon and subtle elderflower flavors. Easy to bake at home, it’s perfect for celebrations or everyday indulgence. Try it out and bring a touch of sophistication to your table.
FAQ
What is elderflower cordial, and where can I find it?
Elderflower cordial is a sweet, floral syrup made from elderflowers, often used in drinks or baking. Look for it in specialty grocery stores, online, or make a homemade version by steeping elderflower tea in simple syrup.
Can I make this cake ahead of time?
Yes, bake the layers up to two days in advance and store wrapped in plastic. Assemble with curd and frosting on the day of serving to keep it fresh and moist.
Is there a way to reduce the sugar content?
Substitute some sugar with a natural sweetener like honey in the batter or curd. Reduce powdered sugar in the buttercream gradually, tasting as you go, to maintain structure.
What if my curd doesn’t thicken?
Cook over low heat while stirring constantly to avoid scrambling the eggs. If it’s still thin, whisk in a teaspoon of cornstarch slurry and heat briefly until it sets.
Can I use store-bought lemon curd?
Absolutely, opt for a quality brand to save time. It works well as a filling, though homemade adds a fresher lemon punch that complements the elderflower.
Meghan Markle Lemon Cake Recipe
Equipment
- Two 8-inch round cake pans
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Zester and juicer for lemons
- Saucepan for curd
- Spatula and offset spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup elderflower cordial or syrup
- 1/2 cup buttermilk
- For the lemon curd: 1/2 cup lemon juice 1/2 cup sugar, 4 egg yolks, 4 tablespoons butter
- For the buttercream: 1 cup unsalted butter 3 cups powdered sugar, 2 tablespoons elderflower cordial, 1 tablespoon lemon juice
Instructions
Prepare the Batter
- Preheat your oven to 350°F and grease two 8-inch cake pans, lining the bottoms with parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and sugar until light and fluffy, then add eggs one at a time, followed by lemon zest, lemon juice, and half the elderflower cordial, mixing until combined.
Incorporate Dry and Wet Ingredients
- Alternate adding the dry flour mixture and buttermilk to the butter mixture, starting and ending with flour, while mixing on low speed. Stir in the remaining elderflower cordial for even distribution. This creates a smooth batter with balanced flavors, ensuring the cake stays moist without being dense.
Bake the Layers
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the edges are golden. Let the cakes cool in the pans for 10 minutes before turning out onto a rack to cool completely.
Make the Lemon Curd
- In a saucepan over medium heat, whisk together the lemon juice, sugar, and egg yolks until thickened, about 5-7 minutes. Remove from heat and stir in the butter until melted and smooth. Chill the curd in the fridge for at least an hour to set, creating a tangy filling that pairs perfectly with the cake.
Prepare the Buttercream
- Beat the softened butter until creamy, then gradually add powdered sugar, mixing until fluffy. Incorporate the elderflower cordial and lemon juice for flavor, adjusting consistency with more sugar if needed. This results in a light, spreadable frosting with subtle floral notes.
Assemble the Cake
- Slice each cooled cake layer horizontally to create four thin layers. Spread lemon curd between each layer, stacking them evenly. Frost the top and sides with the buttercream, smoothing it out for a clean finish.
Decorate and Chill
- Add optional garnishes like lemon slices or edible flowers on top for a royal touch. Refrigerate the assembled cake for 30 minutes to set the frosting before slicing. This final step enhances presentation and allows flavors to meld.
