Description
This Strawberry Lemon Olive Oil Cake is light, moist, and bursting with fresh strawberries and zesty lemon. Perfect for brunch, afternoon tea, or family gatherings, this cake is simple, comforting, and full of love.
Ingredients
Scale
- 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
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
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg