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 spring morning, as I was sipping tea by my kitchen window, I found myself inspired by the fragrant almond essence in my pantry and the vibrant zest of fresh lemons. That day, the Strawberry Lemon Almond Cake was born. This cake is not only a visual delight with its golden crumb and pink strawberry hints, but it also embodies everything I love about home baking warmth, nostalgia, and simple ingredients transformed into something extraordinary.

I remember baking this cake for my best friend’s birthday last year. The kitchen smelled of roasted almonds and zesty lemon, and when I brought it to the table, the smiles and ooohs of delight made me realize that food is truly a love language. Over time, I’ve perfected this recipe to ensure the almond flavor is rich, the strawberries are sweet but not overpowering, and the lemon adds a light, refreshing touch that balances the cake perfectly.

Whether you’re a seasoned baker or just starting out, this cake is approachable. It’s a recipe I make over and over, often doubling it for family gatherings or keeping a small loaf for cozy weekend breakfasts.

Why I Love Making This Recipe

What I adore about the Strawberry Lemon Almond Cake is its versatility. It’s perfect as a teatime treat, a birthday cake, or even a light dessert after dinner. The almonds give it a nutty depth that pairs beautifully with the bright tartness of lemon, while the strawberries add bursts of sweetness that feel like summer in every bite.

Baking this cake is therapeutic for me. I love measuring, mixing, and seeing the batter transform into a golden masterpiece. And the best part? Sharing it. Watching friends and family enjoy a slice with a cup of tea or coffee is the most rewarding part of all.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need for one beautiful 9-inch cake:

200g unsalted butter, softened
200g caster sugar
4 large eggs
200g ground almonds
150g plain flour
1 tsp baking powder
½ tsp salt
Zest of 2 lemons
2 tbsp freshly squeezed lemon juice
150g fresh strawberries, chopped
1 tsp vanilla extract
50g sliced almonds, for topping
Optional: icing sugar for dusting

Little kitchen secrets:

Always use fresh lemons the zest and juice make a huge difference.
Fold the strawberries gently to avoid turning the batter pink.
Toasting the sliced almonds lightly before adding them to the top enhances their aroma.

How I Make It, Step by Step

Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake tin.
In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract and lemon zest.
In a separate bowl, combine the ground almonds, plain flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until smooth.
Add the lemon juice and gently fold in the chopped strawberries.
Pour the batter into the prepared tin and smooth the top with a spatula.
Sprinkle the sliced almonds evenly over the top.
Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Dust with icing sugar before serving if desired.

How I Serve It at Home

I love slicing this cake into generous wedges and serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Sometimes I pair it with a cup of Earl Grey tea or a fresh lemonade to complement the citrus notes. For special occasions, I decorate the top with extra strawberries and toasted almonds it always makes it feel festive.

Storage, Reheating & Make-Ahead Tips

Storage: Keep the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days.
Freezing: Wrap slices individually in cling film and freeze for up to 2 months. Defrost overnight in the fridge.
Reheating: Warm slices in the microwave for 15–20 seconds to enjoy that freshly baked taste.
Make-Ahead: The batter can be prepared the night before. Store in the fridge and bake the next morning.

100-Word Short Version

This Strawberry Lemon Almond Cake is a light, nutty, and fruity delight perfect for any occasion. Made with ground almonds, fresh strawberries, and zesty lemon, it’s golden, moist, and packed with flavor. Simple to bake, it requires basic ingredients and minimal fuss. I love this cake for afternoon tea, birthdays, or just sharing with loved ones. Topped with toasted almonds and a dusting of icing sugar, it’s as beautiful as it is delicious. Bake, slice, and enjoy with tea, coffee, or a scoop of vanilla ice cream. It’s a heartwarming treat that feels like a hug in every bite.

Recipe Card Section

⏱️ Time

Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins

📝 Notes

Use fresh lemons for best flavor.
Fold strawberries gently to avoid turning batter pink.
Toast almonds for extra aroma.
Store airtight 3–5 days or freeze slices for up to 2 months.

🍽️ Nutrition (per slice)
Calories: 310, Fat: 18g, Saturated Fat: 6g, Carbs: 33g, Sugar: 18g, Protein: 7g, Fiber: 3g, Sodium: 120mg, Cholesterol: 75mg

Conclusion

Baking this Strawberry Lemon Almond Cake is one of my favorite rituals. It’s simple, cozy, and full of love, much like the memories created around it. Every bite is a balance of nutty almonds, tangy lemon, and sweet strawberries a perfect reminder that the best recipes are those shared with family and friends. I hope this cake becomes a staple in your kitchen too, bringing warmth, joy, and a little slice of happiness to your home.

Ingredients

Instructions

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