I love making Meghan Markle’s Honey Lemon Cake Recipe from ‘With Love, Meghan’ but with an Asian twist

Honey Lemon Cake with Strawberries by Sharon Hsu of sparklecakerie.com

Hi Friends!!!

Are you watching Megan Markle’s Netflix show? I’ll be honest, I actually haven’t seen it yet but I love the idea of hosting friends with food and the thoughtfulness of sharing food! I just love how food brings people together💙. Her honey lemon cake is what inspired this recipe for Honey Lemon Cake With Strawberries. 

I’ve adapted this recipe to be a smaller portion because let’s be real, not everyone has 20 friends to eat a whole 8” cake like Megan LOL. To make it lighter, I switched out her buttercream frosting with a honey lemon whipped cream and to use less eggs, we’re also going to use some yogurt instead. I shared it with a friend and they loved how bright the lemon flavors were! 

This Honey Lemon Cake with Strawberries is bursting with bright citrusy flavors and a moist, tender crumb, thanks to yogurt, olive oil, and a honey lemon syrup soak. For extra lemony goodness, rub the zest into the sugar to release its vibrant fruity oils. Topped with honey lemon whipped cream and fresh strawberries, it's light, refreshing, and so cute! Lemons are such great flavor partners that if you decide you want to swap out the strawberries for blueberries or maybe even dragon fruit, I’m sure it’ll still taste delicious!

Love,
Sharon(づ๑•ᴗ•๑)づ♡

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

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Yield One 6-inch cake

Author Sharon Hsu

Prep time

30 Min

Cook time

31 Min

Total time

1 H & 1 M

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Honey Lemon Cake With Strawberries

This Honey Lemon Cake with Strawberries is everything you want in a dessert: light, refreshing, and bursting with citrus flavor! Inspired by Meghan Markle’s honey lemon cake, I’ve made a smaller version since not everyone has 20 friends to share an 8” cake with. The cake is soft and moist, thanks to yogurt and olive oil. A honey lemon syrup soak adds the perfect citrus punch. Instead of buttercream, I topped it with honey lemon whipped cream to keep it light but still delicious. Fresh strawberries finish it off beautifully, but you can swap them for blueberries or even dragon fruit if you like. It’s the perfect way to bring friends together with something sweet and vibrant!

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Ingredients

For the honey lemon cake:

• ¾ cup (150 grams) granulated white sugar
• 1 fresh lemon
• 1 ½ cup (180 grams) all purpose flour
• ½ tablespoon baking powder
• ¼ cup (60 grams) greek yogurt
• ¼ cup (60 grams) milk
• ⅓ cup (80 grams) olive oil or neutral oil
• ½ teaspoon miso
• 1 ½ tablespoon honey
• 1 large egg

For the honey lemon syrup:

• 1/4 cup (60 grams) lemon juice (about 1 lemon)
• 1/2 cup (170 grams) honey
• 1/4 cup (60 grams) water

For the honey lemon whipped cream:

• ½ cup (113 grams) heavy cream
• ¼ cup (about 70 grams) honey lemon syrup
• More sugar to taste if needed

For garnishing:

• Fresh strawberries and lemon slices

Instructions

To prep the Honey Lemon Cake:

1. Preheat your oven to 350°F. Lightly spray a 6”x3” cake pan with nonstick spray, line the bottom with parchment paper, and spray the top of the parchment. Set aside.
2. In a large bowl, combine granulated sugar and lemon zest. Use your hands to rub the zest into the sugar until fragrant.
3. Add flour and baking powder to the sugar mixture and stir to combine.
4. In a separate bowl, whisk together yogurt, milk, oil, miso, honey, and egg. Gradually add the wet ingredients in 3 parts to the dry ingredients, gently mixing until just combined after each addition.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
6. Place the cake pan on a wire rack to cool. Cover the top of the cake pan with a heat-safe plate or wrap to trap steam and keep the cake moist. Let the cake cool completely.

Make the Honey Lemon Syrup:

1. While the cake bakes and cools, juice the zested lemon into a measuring cup.
2. Mix the lemon juice, honey, and water until combined. Cover and set aside.

Make the Honey Lemon Whipped Cream:

1. Whip the heavy cream until soft peaks form.
2. Add the honey lemon syrup to the cream and whip until fully incorporated. Taste and adjust sweetness if needed. Cover and refrigerate until ready to use.

Prep your strawberries:

1. Prep your strawberries:
2. Wash and destem your strawberries.
3. Slice or dice the strawberries as desired, then place them on a paper towel to drain any excess moisture.

Assemble the cake:

1. Remove the cooled cake from the pan and place it on a serving plate. Use a serrated knife to level the top of the cake if needed. Enjoy the trimmed piece as a treat or you can crumble it to garnish the top of your cake!
2. Brush half of the honey lemon syrup over the top and sides of the cake. Save the last bit of the rest for tea.
3. Spread a thin layer of whipped cream on top of the cake, add a layer of strawberries, then spread another layer of whipped cream.
4. Garnish with additional strawberries and lemon slices. Serve and enjoy!

Notes

Variations

• Try another citrus fruit like orange or lime zest and juice instead of lemon for a different citrusy flavor.
• If you love tea flavors, try steeping Earl Grey or chamomile tea in the milk and letting it cool before adding it to the cake batter.
• If you want extra fruity flavors, you can add a handful of chopped strawberries or blueberries into the batter just before baking.
• Adding chopped nuts are also a great way to add some flavor and texture.
• If you don’t like the zing of sliced lemons as a garnish, try using candied lemon peels instead.

Recommended Products

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