The Story & Intro
Every time I bake a Lemon Strawberry Marble Cake, I’m instantly transported to my childhood kitchen in the United Kingdom, where the aroma of lemon zest and fresh berries filled the air. I remember my mum letting me swirl batters together with a wooden spoon, creating those beautiful marble patterns that looked like little works of art. Hi👋 I’m MARILYN, a 34-year-old FROM UNITED KINGDOM gCooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
This Lemon Strawberry Marble Cake became my go-to for birthdays, afternoon teas, and cozy weekend breakfasts. It combines the bright zing of lemon with sweet, tender strawberries, swirled beautifully in a soft, buttery cake. Every slice is like a happy little moment on a plate.
Why I Love Making This Recipe
I love making this cake because it’s visually stunning yet simple to create. The marble effect feels fancy without needing any special skills. I also love that the flavours complement each other perfectly: lemon adds freshness, strawberries bring sweetness, and the cake is soft and tender.
It’s a cake that makes me feel like I’m giving a gift to anyone who takes a bite. Whether I serve it with a cup of tea or at a family celebration, this Lemon Strawberry Marble Cake always sparks smiles.
Ingredients & Little Kitchen Secrets
For the Cake:
- 250g unsalted butter, softened
- 250g caster sugar
- 4 large eggs, room temperature
- 250g self-raising flour
- 2 tsp baking powder
- 100ml whole milk
- Zest of 2 lemons
- 150g strawberries, finely chopped
For the Marble Swirl:
- 2 tbsp strawberry puree (from fresh strawberries blended)
- 1 tsp lemon juice
For the Glaze (Optional):
- 100g icing sugar
- 2 tsp lemon juice
Little Kitchen Secrets
I always bring eggs and butter to room temperature. Cold ingredients make the cake heavy and dense.
When chopping strawberries, I make sure they are small enough to fold into the batter without sinking to the bottom.
For the swirl, I use a skewer or butter knife and swirl gently. Over-mixing will ruin the marbled effect.
How I Make It, Step by Step
- I preheat the oven to 180°C (350°F) and line a loaf tin with parchment paper.
- I cream the softened butter and caster sugar together until light and fluffy.
- I add eggs one at a time, beating well after each addition.
- I sift together the flour and baking powder.
- I fold the flour mixture into the butter mixture alternately with milk, starting and ending with the flour.
- I fold in the lemon zest and finely chopped strawberries.
- I divide the batter into two bowls. In one bowl, I stir in strawberry puree and lemon juice for the pink batter.
- I spoon alternate dollops of plain and strawberry batter into the prepared tin.
- I gently swirl the batters together using a skewer to create the marble effect.
- I bake for 45–50 minutes or until a skewer inserted comes out clean.
- I let the cake cool for 10 minutes in the tin, then transfer to a wire rack.
- For the glaze, I mix icing sugar with lemon juice and drizzle over the cooled cake.
How I Serve It at Home
I usually slice this Lemon Strawberry Marble Cake slightly thick, so each slice shows a gorgeous marble pattern. I serve it with a cup of tea in the afternoon or alongside fresh berries for a light dessert.
Sometimes, I wrap slices in parchment for a picnic. The cake travels well and keeps its moist texture for a couple of days.
Storage, Reheating & Make-Ahead Tips
I store the cake in an airtight container at room temperature for up to 3 days.
I can also freeze slices individually, wrapped in cling film and foil, for up to 2 months. Thaw at room temperature before serving.
I often make the batter in the morning and bake in the afternoon; it actually improves the flavour as the lemon zest infuses the cake.
100-Word Short Version
I cream butter and sugar until fluffy, then beat in eggs and fold in flour and milk. I add lemon zest and chopped strawberries for flavour and texture. I divide the batter, mixing strawberry puree into half. I layer plain and strawberry batters in a tin and swirl gently for a marble effect. I bake until a skewer comes out clean, then drizzle a simple lemon glaze. The result is a soft, moist cake with beautiful pink swirls, bright lemon flavour, and tender strawberries. Perfect for afternoon tea, birthdays, or just a cozy treat at home.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
🛒 Ingredients
250g unsalted butter, softened
250g caster sugar
4 large eggs
250g self-raising flour
2 tsp baking powder
100ml whole milk
Zest of 2 lemons
150g strawberries, finely chopped
2 tbsp strawberry puree
1 tsp lemon juice
100g icing sugar (optional)
2 tsp lemon juice (for glaze, optional)
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and line loaf tin.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Sift flour and baking powder, fold into batter with milk.
- Fold in lemon zest and chopped strawberries.
- Divide batter; add strawberry puree to one half.
- Spoon dollops of each batter into tin.
- Swirl gently with a skewer.
- Bake 45–50 minutes until skewer comes out clean.
- Cool, then drizzle lemon glaze if desired.
📝 Notes
Use room-temperature eggs and butter for light texture.
Chop strawberries small to prevent sinking.
Gently swirl for marble pattern.
Store in airtight container for 3 days or freeze slices.
🍽️ Nutrition (Per Serving Approx.)
Calories: 320 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 16g
Sugar: 24g
Fiber: 2g
Lemon Strawberry Marble Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Bake a soft, buttery Lemon Strawberry Marble Cake with beautiful pink swirls, fresh strawberries, and bright lemon flavour. Perfect for birthdays, afternoon tea, or a cozy treat at home. This easy-to-follow recipe delivers moist, tender slices and a stunning marble effect every time.
Ingredients
- 250g unsalted butter, softened
- 250g caster sugar
- 4 large eggs
- 250g self-raising flour
- 2 tsp baking powder
- 100ml whole milk
- Zest of 2 lemons
- 150g strawberries, finely chopped
- 2 tbsp strawberry puree
- 1 tsp lemon juice
- 100g icing sugar (optional)
- 2 tsp lemon juice (for glaze, optional)
Instructions
- Preheat oven to 180°C (350°F) and line a loaf tin with parchment paper.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Sift flour and baking powder and fold into batter with milk.
- Fold in lemon zest and chopped strawberries.
- Divide batter; stir strawberry puree into one half.
- Spoon alternate dollops of plain and strawberry batter into the tin.
- Swirl gently with a skewer for a marble effect.
- Bake 45–50 minutes until a skewer comes out clean.
- Cool in tin 10 minutes, transfer to wire rack, drizzle lemon glaze if desired.
Notes
Use room-temperature butter and eggs for a light texture. Chop strawberries finely to prevent sinking. Gently swirl for best marble pattern. Store in airtight container for up to 3 days or freeze slices individually.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Conclusion
Baking this Lemon Strawberry Marble Cake always reminds me that simple ingredients and a little care create something magical. The combination of lemon zing, sweet strawberries, and soft cake brings joy to my table and everyone who tastes it. It’s a recipe that looks special, tastes incredible, and feels like home.