Strawberry Lemon Olive Oil Cake – Sunshine in Every Slice

Name: Strawberry Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 cups (250 g) all-purpose flour; 1 cup (200 g) granulated sugar; 1/2 cup (120 ml) extra virgin olive oil; 3/4 cup (180 ml) whole milk; 3 large eggs, room temperature; Zest of 2 lemons; 1/4 cup (60 ml) fresh lemon juice; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 cups (200 g) fresh strawberries, chopped; 1 tablespoon flour (for tossing strawberries); Powdered sugar for dusting

INAYA 2 hours ago

0 0 7 minutes read

Jump to Recipe·Print Recipe

The Story & Intro

Strawberry Lemon Olive Oil Cake always brings me back to the bright afternoons of spring in Crete, when strawberries spill out of market baskets and lemons perfume the air before I even touch their peel.

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.

When I bake this Strawberry Lemon Olive Oil Cake, I feel that same sunshine in my kitchen. I slice fresh strawberries, zest bright yellow lemons, and pour silky olive oil into my mixing bowl. I don’t rush. I let the scent of citrus and fruit fill the room. This cake tastes like late spring in Crete. It tastes like laughter around a wooden table. It tastes like something you make when you want to show love without saying too many words.

I make Strawberry Lemon Olive Oil Cake when my friends come for coffee. I make it when my sister needs cheering up. I even make it on quiet Sundays just for myself, because I believe we women deserve beauty and sweetness even on ordinary days.

The first time I made Strawberry Lemon Olive Oil Cake, I worried that olive oil would taste too strong. But I trusted what my grandmother always told me: “Good olive oil makes everything better.” She was right. The olive oil keeps the cake moist and tender, and it pairs perfectly with the fresh strawberries and lemon zest. Now I cannot imagine making this cake any other way.

This Strawberry Lemon Olive Oil Cake feels light but comforting, simple but elegant. It never needs fancy frosting. It shines on its own.

Why I Love Making This Recipe

I love making this cake because it feels effortless but special. I don’t need a mixer. I don’t need complicated steps. I only need one bowl, fresh ingredients, and a little patience.

I love how the strawberries melt slightly into the batter. I love how the lemon zest wakes up the sweetness. I love how the olive oil gives the crumb a soft, delicate texture that stays moist for days.

Most of all, I love how this Strawberry Lemon Olive Oil Cake brings women together. When I place it on the table, someone always asks for the recipe. Someone always says, “This tastes like summer.” And then we sit a little longer. We pour another cup of coffee. We talk about our mothers, our daughters, our dreams.

This cake creates space for connection.

Ingredients & Little Kitchen Secrets

Here is everything I use for my Strawberry Lemon Olive Oil Cake:

2 cups (250 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (120 ml) extra virgin olive oil (good quality)
¾ cup (180 ml) whole milk
3 large eggs, room temperature
Zest of 2 lemons
¼ cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt
1½ cups (200 g) fresh strawberries, chopped
1 tablespoon flour (to toss strawberries)
Powdered sugar for dusting

My Little Kitchen Secrets

I always use room temperature eggs. They mix more smoothly and create a softer batter.

I choose mild, fruity olive oil. I avoid bitter or very peppery oil because I want balance, not overpowering flavor.

I toss my chopped strawberries with one tablespoon of flour before folding them into the batter. This small step prevents them from sinking to the bottom.

I never skip lemon zest. Lemon juice adds acidity, but zest gives fragrance. The zest carries the soul of the lemon.

How I Make It, Step by Step

I start by preheating my oven to 350°F (175°C). I grease a 9-inch round cake pan and line the bottom with parchment paper. I like to prepare everything before I begin mixing.

I whisk the eggs and sugar together in a large bowl until the mixture looks pale and slightly thick. I whisk by hand, and I enjoy the rhythm.
I slowly pour in the olive oil while whisking continuously. I let it blend smoothly into the eggs.
I add the milk, lemon juice, lemon zest, and vanilla extract. I stir gently until everything combines.
In a separate bowl, I mix the flour, baking powder, and salt.
I add the dry ingredients into the wet mixture gradually, stirring gently with a spatula. I never overmix. I stop as soon as the flour disappears.
I toss the chopped strawberries with one tablespoon of flour. Then I fold them carefully into the batter.
I pour the batter into my prepared pan and smooth the top. Sometimes I place a few extra strawberry slices on top because I love how they look after baking.
I bake the cake for about 40–45 minutes. I check it with a toothpick. When it comes out clean, I know it is ready.
I let the cake cool in the pan for 10 minutes, then I transfer it to a wire rack to cool completely.
Before serving, I dust the top with powdered sugar.

While it bakes, my kitchen fills with the scent of lemon and warm strawberries. That smell alone makes me happy.

How I Serve It at Home

I usually serve Strawberry Lemon Olive Oil Cake in the afternoon with Greek coffee or chamomile tea. I cut generous slices. I never make them too thin.

Sometimes I add a spoon of thick Greek yogurt on the side. Sometimes I serve it with lightly whipped cream. When strawberries are extra sweet, I macerate a few with a little sugar and spoon them over each slice.

For celebrations, I decorate the top with fresh strawberries and thin lemon slices. I keep it simple but beautiful.

This cake also works perfectly for brunch. I place it in the center of the table and let everyone help themselves. I watch how quickly it disappears.

Storage, Reheating & Make-Ahead Tips

I store the cake in an airtight container at room temperature for up to two days. If the weather feels warm, I place it in the refrigerator, but I always bring it back to room temperature before serving. Cold cake hides its flavor.

This Strawberry Lemon Olive Oil Cake stays moist for three to four days because of the olive oil. That is one of the reasons I love it so much.

If I want to prepare it ahead of time, I bake it the day before serving. The flavor deepens overnight, and the lemon becomes even more fragrant.

I do not usually reheat it, but if I want a slightly warm slice, I place it in the microwave for 10–15 seconds. Just enough to soften it.

I can also freeze this cake. I wrap it tightly in plastic wrap and then foil. I freeze it for up to two months. When I need it, I thaw it at room temperature and dust it again with fresh powdered sugar.

100-Word Short Version

I make Strawberry Lemon Olive Oil Cake with flour, sugar, eggs, olive oil, milk, lemon zest, lemon juice, and fresh strawberries. I whisk the wet ingredients, fold in the dry ingredients, gently add floured strawberries, and bake at 350°F (175°C) for about 40–45 minutes. The olive oil keeps the cake moist and tender, while the lemon and strawberries create a bright, fresh flavor. I cool it completely and dust it with powdered sugar before serving. This cake feels light, fragrant, and perfect for spring gatherings or simple afternoon coffee at home.

Recipe Card Section

⏱️ Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

🛒 Ingredients

2 cups all-purpose flour
1 cup granulated sugar
½ cup extra virgin olive oil
¾ cup whole milk
3 large eggs
Zest of 2 lemons
¼ cup fresh lemon juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt
1½ cups fresh strawberries, chopped
1 tablespoon flour (for strawberries)
Powdered sugar for dusting

👩‍🍳 Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
Whisk eggs and sugar until pale.
Slowly whisk in olive oil.
Add milk, lemon zest, lemon juice, and vanilla.
Combine flour, baking powder, and salt separately.
Fold dry ingredients into wet mixture gently.
Toss strawberries with 1 tablespoon flour and fold into batter.
Pour into pan and smooth top.
Bake 40–45 minutes until toothpick comes out clean.
Cool completely and dust with powdered sugar.

📝 Notes

Use mild olive oil for best flavor. Do not overmix the batter. Toss strawberries in flour to prevent sinking. Store in airtight container for up to 3–4 days.

🍽️ Nutrition (approximate per slice)
Calories: 320 kcal
Carbohydrates: 40 g
Protein: 5 g
Fat: 15 g
Sugar: 22 g
Fiber: 2 g

Conclusion

When I bake Strawberry Lemon Olive Oil Cake, I do more than follow a recipe. I slow down. I breathe in lemon zest. I remember my grandmother’s hands guiding mine. I create something simple and beautiful from everyday ingredients.

This cake reminds me that joy does not need to be complicated. A bowl, a whisk, fresh strawberries, and good olive oil can bring warmth into a home.

If you bake this Strawberry Lemon Olive Oil Cake, I hope you feel that same sunshine in your kitchen. I hope you share it with someone you love. And I hope it becomes part of your own story.