Description

This Strawberry Lemon Almond Cake tastes like sunshine on a plate—soft, tender, and gently nutty from almond flour, bright with fresh lemon zest and juice, and dotted with juicy strawberries in every slice. I keep it simple with Greek yogurt for extra moisture, then finish it with toasted sliced almonds and a light dusting of powdered sugar. It’s the kind of easy homemade cake that feels special for brunch, spring gatherings, or a cozy afternoon coffee moment.

Ingredients

Scale

1 cup (120g) almond flour
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3 large eggs, room temperature
Zest of 2 lemons
1/4 cup (60ml) fresh lemon juice
1 teaspoon vanilla extract
1/2 cup (120ml) plain Greek yogurt
1 1/2 cups (200g) fresh strawberries, chopped and patted dry
2 tablespoons sliced almonds (for topping)
Powdered sugar (for dusting, optional)

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Instructions

Preheat the oven to 175°C / 350°F. Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until pale and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition so the batter stays smooth and airy.
Mix in the lemon zest, lemon juice, and vanilla extract until fragrant and well combined.
Stir in the Greek yogurt until the batter looks creamy and uniform.
Add the dry ingredients to the wet ingredients and mix gently just until you no longer see dry flour. Avoid overmixing for the softest crumb.
Fold in the chopped strawberries carefully with a spatula so they stay juicy and don’t break down too much.
Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.
Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Dust with powdered sugar before serving, and enjoy with coffee, tea, or a spoon of Greek yogurt.

Notes

Strawberries: Pat chopped strawberries dry before folding them in—this keeps the cake tender instead of soggy.

Flavor boost: For a stronger almond aroma, add 1/4 teaspoon almond extract (optional). A little goes a long way.

Make-ahead: Bake the cake a day ahead; the lemon-almond flavor gets even better overnight.

Storage: Keep covered at room temperature for 2 days, or refrigerate up to 5 days. Bring to room temperature before serving for the best texture.

Freezing: Freeze individual slices tightly wrapped for up to 2 months. Thaw at room temperature.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Greek-inspired

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 170mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg