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.
I’ll never forget the first time I baked a Strawberry Lemon Snack Cake. It was springtime, and my garden was bursting with fresh strawberries. I wanted a cake that captured the brightness of the season, something light, zesty, and joyful. I remember standing in my kitchen, hands dusted with flour, inhaling the aroma of fresh lemon zest mingling with sweet strawberries. That’s how this recipe was born a cake that’s simple, comforting, and full of love.
This Strawberry Lemon Snack Cake has been a favorite ever since. It’s not fussy or intimidating; it’s the kind of recipe that makes women and families gather, chat, and enjoy life’s little moments together. With each slice, you get the tang of lemon, the sweetness of strawberries, and the soft, tender crumb that feels like a hug in every bite.
Why I Love Making This Recipe
There’s something special about a cake that combines fruity freshness with citrusy zing. I love making this Strawberry Lemon Snack Cake because it’s vibrant and cheerful, yet incredibly simple. Every time I bake it, I’m reminded of why I fell in love with cooking the joy of creating something that makes people smile.
It’s also versatile. I often make it for afternoon tea, picnics, or last-minute guests. Sometimes I bake it in a loaf pan for easy slicing, other times in a round tin for a more celebratory feel. No matter the shape, it’s always comforting and universally loved. Plus, it’s a recipe that encourages creativity adding fresh berries, zest, or even a light glaze takes it to the next level.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a 9-inch loaf or 8×8-inch square pan:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt or plain yogurt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup diced fresh strawberries
💡 Little kitchen secrets:
- Toss strawberries in 1 tablespoon of flour before folding them in to prevent sinking.
- Make sure butter is soft, not melted, for a tender crumb.
- Lemon zest adds a punchy, fragrant flavor don’t skip it!
How I Make It, Step by Step
- Preheat the oven to 350°F (175°C) and grease your pan. I love using a light coating of butter and a dusting of flour to ensure the cake comes out perfectly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution and a light texture.
- In a large bowl, cream the butter and sugar until fluffy. I usually hum a little tune while mixing it makes the process feel like pure joy.
- Beat in the eggs, one at a time, followed by the vanilla, lemon zest, and lemon juice. The batter should smell divine, like sunshine in a bowl.
- Stir in the yogurt until fully combined. This keeps the cake moist and tender.
- Gently fold in the floured strawberries. I fold carefully to avoid smashing them I want bursts of fruity goodness in every bite.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean. The kitchen will smell like a sweet spring garden.
- Let it cool for 10–15 minutes before slicing. If you like, drizzle a simple lemon glaze over the top for extra flair.
How I Serve It at Home
I usually serve this Strawberry Lemon Snack Cake with a cup of tea in the afternoon or as a light dessert after dinner. Sometimes I slice it into squares for picnics or gatherings it travels beautifully.
For a little extra indulgence, I’ll:
- Add a light lemon glaze or powdered sugar dusting
- Serve with fresh berries or a dollop of whipped cream
- Pair with herbal teas like chamomile or mint
It’s the kind of cake that makes everyone linger at the table a little longer, chatting and savoring each bite.
Storage, Reheating & Make-Ahead Tips
- Storage: Wrap tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for 2 days or in the fridge for up to 5 days.
- Reheating: I like to warm a slice for 10–15 seconds in the microwave to bring back that fresh-baked aroma.
- Make-Ahead: The batter can be mixed and stored in the fridge overnight. Bake fresh the next day for maximum flavor.
💡 Pro tip: If adding a glaze, pour it on when the cake is slightly warm so it absorbs beautifully.
100-Word Short Version
This Strawberry Lemon Snack Cake is a bright, zesty treat perfect for any occasion. Cream butter and sugar, beat in eggs, vanilla, lemon zest, and juice, then mix in yogurt. Fold in floured strawberries and bake in a greased pan at 350°F for 35–40 minutes. Cool, slice, and serve with tea, fresh berries, or a lemon glaze. Moist, tender, and bursting with fruity flavor, this cake brings warmth and smiles to any table. It’s simple to make, versatile for picnics or dessert, and full of love — a perfect way to celebrate spring or any special moment.
Recipe Card Section
⏱️ Time
- Prep: 15 min
- Cook: 35–40 min
- Total: 50–55 min
🛒 Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup diced fresh strawberries
👩🍳 Instructions
- Preheat oven to 350°F (175°C) and grease pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs, vanilla, lemon zest, and lemon juice.
- Stir in yogurt.
- Fold in floured strawberries gently.
- Pour into pan and smooth top.
- Bake 35–40 minutes until toothpick comes out clean.
- Cool 10–15 minutes before slicing; optionally glaze.
📝 Notes
- Toss strawberries in flour to prevent sinking.
- Add glaze or powdered sugar for extra flavor.
- Store in airtight container; serves well at room temperature or refrigerated.
🍽️ Nutrition
Serving: 1 slice
Calories: 250 kcal
Sugar: 18 g
Fat: 12 g
Saturated Fat: 6 g
Carbohydrates: 32 g
Protein: 4 g
Strawberry Lemon Snack Cake
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Lemon Snack Cake is bright, zesty, and full of love. Perfect for tea time, picnics, or family gatherings, it’s moist, tender, and bursting with fresh strawberries and lemon flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup diced fresh strawberries
Instructions
- Preheat oven to 350°F (175°C) and grease pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs, vanilla, lemon zest, and lemon juice.
- Stir in yogurt.
- Fold in floured strawberries gently.
- Pour into pan and smooth top.
- Bake 35–40 minutes until toothpick comes out clean.
- Cool 10–15 minutes before slicing; optionally glaze.
Notes
Toss strawberries in flour to prevent sinking. Add glaze or powdered sugar for extra flavor. Store in airtight container; serves well at room temperature or refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 120
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 55
Conclusion
This Strawberry Lemon Snack Cake is more than a dessert it’s a celebration of spring, family, and simple joys. Every bite carries sweetness, zest, and warmth, making it perfect for tea time, gatherings, or a quiet moment to yourself. Baking it brings comfort, happiness, and a sense of pride, knowing something so beautiful was made with love. I hope this recipe brightens your kitchen, fills your home with fragrance, and inspires you to share it with those you love. Every slice is a little hug, and that’s what makes it special.