Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking 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.

One sunny Saturday morning last spring, I found myself staring at a basket of ripe strawberries and a couple of bright lemons on my kitchen counter. Their colors screamed summer, and I knew I wanted something simple, comforting, and full of love. That’s how this Strawberry Lemon Olive Oil Cake was born. Every bite is light and moist, with the fruity sweetness of strawberries and the fresh zing of lemon, all tied together with the silky richness of olive oil. I’ve made this cake dozens of times now, and it never fails to brighten my kitchen and my heart.

I love this cake because it feels like a hug in dessert form. It’s not fussy, it’s approachable, and yet it has that special touch that makes everyone feel cared for. The strawberries burst with flavor in every bite, and the lemon adds a gentle, uplifting tang. I’ve served it at brunches, afternoon teas, and casual family dinners, and every time, people ask for seconds or the recipe!

This recipe uses simple ingredients that you probably already have in your pantry, and it’s naturally gluten-free if you use almond flour. The olive oil keeps it moist without weighing it down like butter can, and it gives a subtle fruity undertone that pairs perfectly with the strawberries and lemon.

Why I Love Making This Recipe

Every time I make this Strawberry Lemon Olive Oil Cake, I feel like I’m recreating a little piece of happiness from my childhood. I remember helping my mum bake simple fruit cakes when I was little, sneaking bites of batter while she wasn’t looking. Baking has always been more than cooking for me it’s storytelling, creating, and sharing love.

This cake is forgiving, too. If your strawberries are a little too ripe, no problem. If you don’t have fresh lemons, zest from a lemon juice bottle works in a pinch. It’s adaptable, warm, and comforting, and that’s why I return to it again and again.

I also love how versatile it is. Serve it warm with a dollop of whipped cream, or chill it for a refreshing afternoon snack. It’s a cake that transitions seamlessly from cozy kitchen mornings to sunny garden gatherings.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need to make this magical cake:

200g fresh strawberries, hulled and halved
2 lemons, zest and juice
3 large eggs, room temperature
150g granulated sugar
180ml extra virgin olive oil
200g all-purpose flour (or almond flour for gluten-free)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
120ml plain yogurt or buttermilk
1 tsp vanilla extract
Optional: powdered sugar for dusting

Little Kitchen Secrets:

Use the freshest strawberries you can find their flavor really shines in this cake.
Room temperature eggs make the batter fluffier.
Zest your lemons carefully; avoid the white pith as it can be bitter.
For extra strawberry flavor, macerate the strawberries with 1 tsp sugar while you prepare the batter.

How I Make It, Step by Step

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line it with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar together until pale and fluffy. This usually takes 3–4 minutes.
Slowly pour in the olive oil while continuing to mix. The batter may look slightly curdled that’s okay!
Stir in the yogurt and vanilla extract until smooth.
Add the lemon zest and juice, folding gently to incorporate.
Gradually fold in the dry ingredients, being careful not to overmix.
Gently fold in the strawberries. I like to save a few to place on top for decoration.
Pour the batter into the prepared pan and smooth the top. Arrange the reserved strawberries on top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

How I Serve It at Home

I love serving this Strawberry Lemon Olive Oil Cake with a simple dusting of powdered sugar and a cup of Earl Grey tea. For a more indulgent treat, a dollop of lightly whipped cream or mascarpone on the side is perfect. It also pairs wonderfully with fresh berries in summer or a scoop of vanilla ice cream in the evening.

Sometimes I slice it thin and serve it at brunch with scrambled eggs and fresh fruit, and it never fails to impress my friends and family. The cake is light, so you can enjoy a slice or two without feeling too heavy.

Storage, Reheating & Make-Ahead Tips

Storage: Store in an airtight container at room temperature for up to 3 days.
Refrigeration: Keep in the fridge for up to 5 days; bring to room temperature before serving.
Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slices in the microwave for 10–15 seconds for a fresh-baked feel.

100-Word Short Version

This Strawberry Lemon Olive Oil Cake is light, moist, and bursting with fresh fruit flavor. With a gentle lemon tang and tender olive oil crumb, it’s simple, comforting, and perfect for any occasion. I love using fresh strawberries, lemon zest, and juice for brightness, and olive oil keeps it silky and moist. Serve warm with whipped cream, or chill for a refreshing treat. Easy to make, forgiving, and utterly delicious, this cake is my go-to for brunches, afternoon tea, and casual family gatherings. Every bite tastes like summer sunshine and feels like a cozy hug in dessert form.

Recipe Card Section

⏱️ Time

Prep: 15 mins
Cook: 45 mins
Total: 1 hour

🛒 Ingredients

200g fresh strawberries, hulled and halved
2 lemons, zest and juice
3 large eggs, room temperature
150g granulated sugar
180ml extra virgin olive oil
200g all-purpose flour (or almond flour)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
120ml plain yogurt or buttermilk
1 tsp vanilla extract
Optional: powdered sugar for dusting

👩‍🍳 Instructions

Preheat oven to 180°C (350°F) and grease a 9-inch round pan.
Whisk flour, baking powder, baking soda, and salt. Set aside.
Beat eggs and sugar until pale and fluffy.
Slowly mix in olive oil.
Stir in yogurt and vanilla extract.
Fold in lemon zest and juice.
Gently fold in dry ingredients.
Fold in strawberries, reserving a few for decoration.
Pour batter into pan, smooth top, add reserved strawberries.
Bake 40–45 minutes or until a toothpick comes out clean.
Cool in pan 15 mins, then on a wire rack.

📝 Notes

Use fresh, ripe strawberries for best flavor.
Avoid overmixing to keep cake light.
Macerate strawberries with a little sugar for extra sweetness.
Can substitute almond flour for gluten-free version.
Cake freezes well; thaw in fridge before serving.

🍽️ Nutrition (per slice)
Calories: 280 🍰
Fat: 14g 🫒
Saturated Fat: 2g
Carbohydrates: 34g 🍋
Sugar: 18g 🍓
Protein: 5g 🥚
Fiber: 2g 🌿
Sodium: 150mg 🧂

Conclusion

Making this Strawberry Lemon Olive Oil Cake always feels like a little celebration in my kitchen. It’s simple, comforting, and full of love everything I want my cooking to be. Whether you share it with family, friends, or enjoy a quiet slice with tea, this cake is a reminder that the best recipes are the ones that create memories. I hope it brings as much joy to your kitchen as it does to mine. Happy baking!