• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Desserts Cakes & Cupcakes

Strawberry Lemon Cake

43 min
GF Gluten-Free DF Dairy-Free VG Vegetarian
Avatar by: Lindsay Grimes Freedman
May 20, 2021 (Updated: March 2, 2022)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

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

More lemon recipes:

  • Gluten Free Lemon Poppy Seed Bread
  • Zucchini & Lemon Burrata Pasta
  • Blueberry Lemon Bundt Cake (gluten free)
  • Lemon Blueberry Breakfast Bake
  • Cranberry Lemon Chicken Skillet
  • Lemon Poppy Seed Scones

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead image of strawberry lemon cake. The cake sits on a white piece of parchment paper. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Strawberry Lemon Cake

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

AvatarRecipe by:Lindsay Grimes Freedman
Prep: 10 minCook: 33 minTotal: 43 min
Print recipe Rate recipe Pin Save recipe
Servings: 1 cake 1x

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 Info:

  • 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
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram
70 shares
  • Share
  • Tweet
  • Save
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • This is an overhead close-up image of a lemon cake with raspberry jam swirl on top. The cake is cut into 8 triangles. The cake sits on a white surface with fresh raspberries on the side.
    Lemon Raspberry Cake
  • Gluten Free Lemon Poppy Seed Bread
  • Lemon Blueberry Bundt Cake (gluten free)

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarRamya says

    Posted on 5/21/21 at 7:20 am

    Will Be Making this soon I never had strawberry lemon cake before perfect for my birthday on 19 september and after office snacks sorry i took a break from commenting on your posts as busy with work will dm you if i make this and let you know how it goes Thanks Ramya

    Reply

Primary Sidebar

Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

5-Min Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon + Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Cakes & Cupcakes

This is an overhead image of a muffin tin filled with individual cheesecakes topped with pecans. The muffin tin sits on a light surface.

Rich & Creamy Caramel Pecan Cheesecake Minis

This is an overhead image of a vanilla raspberry cake topped with vanilla icing and fresh raspberries. The cake sits on a white piece of parchment paper on a white counter. The images focuses on one sliced piece of cake laying on its side.

Light & Moist Summer Raspberry Cake with Oat Flour

This is an overhead image of a ramekin with baked oats. The blended baked oats are topped with a drizzle of peanut butter and sliced banana. The ramekin is on a white plate with an antique spoon with peanut butter on it. The plate sits on a light grey surface. Another ramekin with baked oats is in the top left corner of the image. A small white bowl of peanut butter and an open, sliced banana is in the top right corner of the image.

5-Min Fluffy Vegan Baked Oats

This is a side view of a vanilla cupcake with the liner peeled back. The cupcake sits on a light grey surface with more cupcakes blurred in the background. The cupcake is topped with vanilla frosting, light green coconut, and candy eggs.

30-Min Mini Easter Egg Cupcakes using Oat Flour

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Browse by Diet
    • Gluten Free
    • Dairy Free
    • Vegan
    • Egg Free
    • Low Carb
    • Recipe Filter
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2023 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
70 shares