This is an overhead image of sliced strawberry lemon cake. The cake slices are slightly pulled apart and are sitting on a white piece of parchment paper.
Strawberry Lemon Cake is the perfect light and summery dessert! It’s naturally gluten free, dairy free, fluffy, and so moist!

Strawberry lemon cake is so fluffy, moist and lemony! It’s almost like if you made a glass of lemonade into a cake, this would be it. The cake is so zesty and juicy, lemon infused and amazing!

It’s the perfect recipe to make as the months warm up and you want something summery and refreshing to bake. For some reason this cake reminds me of a picnic.

If you’re having a brunch or bridal/baby shower or just want a little something extra fun for weekend brunch, this cake is so simple to whip together! It’s one of those cakes that seems really fancy and complicated but really only tales 10 minutes or so to prep.

This is an overhead image of strawberry lemon cake. The cake sits on a white piece of parchment paper.

Ingredients to make this Strawberry Lemon Cake:

  • extra virgin olive oil – olive oil gives this cake SUCH an amazing flavor and moist texture. if you must, you can sub in avocado (for a more mellow flavor) or melted butter if you prefer.
  • eggs I haven’t tested this with vegan eggs or flax eggs, so if you do any experimenting, let me know how it goes!
  • lemon zest and juice this is a must! Lemon gives the cake so much flavor and lightness, don’t skip it.
  • coconut sugar – to give the cake its sweetness.
  • blanched almond flour this is what’s going to give the cake some structure! Made with almond flour as the base, this cake is naturally gluten free!
  • baking powder for fluff
  • salt because it needs some to bring out the flavors
  • fresh strawberries for topping! If you want you can sub in a different berry or just leave them off.

How to make Strawberry Lemon Cake:

Mix the wet ingredients. In a large bowl, add the olive oil, eggs, and coconut sugar. Zest the lemon right into the bowl and the cut the lemons in half and juice them into the bowl. Whisk until combined.

Add the dry ingredients. Then, add the almond flour, baking powder, and salt to the bowl. Whisk again until combined.

Transfer to a pan. Line a 9 inch circle cake pan with parchment paper. I like to trace the pan onto the parchment paper and then cut out a circle slightly smaller so it fits into the pan easily. Spray the pan with your favorite cooking spray to make sure there’s no sticking. Pour the batter into the pan.

Add the strawberries. Cut the stems off the strawberries and slice them. Arrange them in whatever pattern you want on top of the cake batter.

Bake. Mine took about 30 minutes. You want to make sure the center is set and a toothpick comes out clean.

Cool then cut. Allow the cake to cool in the pan for about 15 minutes. Slide a knife around the edges of the pan. Place a plate on top of the pan. Turn it over to release it onto the plate. Then, put another plate on the bottom and turn it upside down again so it is on the second plate with the top facing up. Cut into 8 slices and enjoy!

This is an overhead view of a slice of lemon cake topped with sliced strawberries. A fork is taking a piece off the cake. The cake slice is on a white piece of parchment paper.

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This is an overhead image of strawberry lemon cake. The cake sits on a white piece of parchment paper.

Strawberry Lemon Cake

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 33 min
  • Total Time: 43 min
  • Yield: 1 cake 1x
  • Category: dessert
  • Method: oven
  • Cuisine: cake
  • Diet: Gluten Free
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Description

Strawberry Lemon Cake is the perfect light and summery dessert! It’s naturally gluten free, dairy free, fluffy, and so moist!


Scale

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 eggs
  • 2/3 cup coconut sugar
  • 2 large lemons (zest from both and about 1/4 cup juice)
  • 2 cups blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 strawberries

Instructions

  1. Preheat oven to 325F.
  2. In a large bowl add the olive oil, eggs, and coconut sugar.
  3. Zest the lemon right into the bowl and the cut the lemons in half and juice them into the bowl.
  4. Whisk until combined.
  5. Add the almond flour, baking powder, and salt to the bowl.
  6. Whisk again until combined.
  7. Line a 9 inch circle cake pan with parchment paper. I like to trace the pan onto the parchment paper and then cut out a circle slightly smaller so it fits into the pan easily.
  8. Spray the pan with your favorite cooking spray to make sure there’s no sticking after it bakes.
  9. Pour the batter into the pan.
  10. Cut the stems off the strawberries and slice them lengthwise.
  11. Arrange the strawberries in whatever pattern you want on top of the cake batter.
  12. Bake for 30 – 35 minutes. You want to make sure the center is set and a toothpick comes out clean.
  13. Allow the cake to cool in the pan for about 15 minutes.

  14. Slide a knife around the edges of the pan.
  15. Remove from the pan – place a plate on top of the pan. Turn it over to release the cake onto the plate. Then, put another plate on the bottom and turn it upside down again so it right-side up on the second plate. Cut into 8 slices and enjoy!


Nutrition

  • Serving Size: 1 slice
  • Calories: 249
  • Sugar: 18.9g
  • Sodium: 174mg
  • Fat: 17.6g
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 22.2g
  • Fiber: 1.3g
  • Protein: 3.8g
  • Cholesterol: 61mg

Keywords: strawberry lemon cake, gluten free lemon cake, flourless lemon cake, gluten free lemon pound cake, paleo lemon cake, gluten free lemon cake recipe,