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
Scale
- 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