Lemon Olive Oil Cake with Fresh Strawberries

This Lemon Olive Oil Cake with Strawberries is brightened with citrus and studded with juicy berries in every super-moist slice. Baked in a simple loaf pan instead of a springform, it comes together in one blender with no mixer required.

Why You’ll Love This Strawberry Lemon Olive Oil Cake Recipe

Olive oil has been our go-to fat for both savory and sweet cooking long before olive oil cakes became trendy. It keeps baked goods tender and gives this loaf a moist, tender crumb that lasts for days. This version is meant to be simple: no stand mixer, no multiple bowls — everything gets blended, then finished by hand and baked in a loaf pan. Whole strawberries and lemon are blended into the batter so the fruit flavor is woven throughout, and a handful of diced strawberries gives texture in each slice.

This recipe is ideal for a quick weeknight dessert, a casual brunch, or a simple celebration. Highlights include:

• One-bowl, blender method — Minimal dishes and no electric mixer required.
• Long-lasting moisture — Olive oil keeps this loaf tender longer than a butter-based cake.
• Real strawberry flavor — Strawberries are blended into the batter and also folded in for pieces of fruit throughout the loaf.
• Loaf pan convenience — Easier slicing and storing than a springform cake.
• Strawberry-lemon glaze — Adds brightness without excessive sweetness.

Ingredient Notes & Substitutions

Cake

• Strawberries (whole, blended in) — Use ripe, fragrant berries. Frozen work for the blended portion; if using frozen for the diced pieces, fold them in frozen so they don’t release extra liquid.
• Lemon (peel and pith removed) — Using the whole lemon gives a concentrated citrus note. Remove any seeds.
• Extra virgin olive oil — Choose a mild, fruity EVOO rather than a robust, peppery one so the oil complements the cake without overpowering it.
• Sour cream — Adds richness and keeps the crumb tender. Full-fat Greek yogurt is an easy swap.
• Sugar — Granulated sugar is recommended for structure and texture.
• Flour — All-purpose flour provides the right balance of structure and tenderness.
• Baking powder — Ensures a light, even rise.
• Vanilla bean paste or extract — Adds warm, aromatic depth; vanilla extract works fine if you don’t have paste.
• Sea salt — A pinch balances and enhances the lemon and strawberry flavors.
• Diced strawberries (folded in) — Toss with a spoonful of flour before folding in to help prevent them sinking to the bottom as the loaf bakes.

Glaze

• Strawberry preserves — Turns a plain lemon glaze into a strawberry-lemon finishing touch. Preserves with real fruit pieces add color and texture.
• Powdered sugar — Confectioners’ sugar produces a silky smooth glaze.
• Fresh lemon juice — For bright acidity and balance.
• Vanilla extract — Rounds out the glaze and ties it to the flavor of the cake.

How to Make Strawberry Lemon Olive Oil Cake

The base of this cake is blended: whole strawberries, lemon, olive oil, sugar, and vanilla are pulsed until smooth. That pureed fruit base gives even flavor throughout the batter. After adding sour cream, pulse in the dry ingredients briefly and fold in the diced strawberries. Avoid overmixing once the flour is added — a few small lumps are fine and will help keep the crumb tender.

Once baked and cooled slightly, finish with a quick strawberry-lemon glaze for a glossy, flavorful top. The full ingredient amounts, oven temperature, and bake time are listed in the recipe card below.

Tips for the Best Cake

• Use a mild olive oil. A pronounced, peppery oil can clash with the fruit flavors; choose a fruity, mild EVOO for best results.
• Don’t overmix after adding flour. Mix until just combined to avoid a tough or gummy crumb.
• Toss diced strawberries in flour before folding them in. This helps them stay suspended so they don’t sink as the cake bakes.
• Check for doneness rather than relying on time alone. Ovens vary; start checking with a toothpick a few minutes before the lower end of the bake time.
• Pan size matters. If using a standard 9×5-inch pan instead of a larger 10×5-inch, expect a taller loaf and slightly longer bake time.

Variations on Strawberry Lemon Olive Oil Cake

• Try different citrus. Meyer lemon or a mix of lemon and orange both work well.
• Skip the glaze. Dust with powdered sugar for a simpler, less sweet finish.
• Jam swirls. For pockets of jammy fruit, swirl a spoonful of strawberry preserves into the batter before baking.
• Mini loaves. Divide the batter into 3–4 mini loaf pans for individual gifts; start checking for doneness around 30–35 minutes.

Storage & Make-Ahead

Keep the glazed cake covered at room temperature for up to 3 days or refrigerate for up to one week. Olive oil helps the loaf retain moisture longer than butter-based cakes. To freeze, wrap an unglazed loaf tightly and freeze up to 3 months; thaw at room temperature and glaze just before serving. The batter itself is not suitable for freezing before baking.

Troubleshooting

• Strawberries sank: Toss diced berries with a spoonful of flour before folding them in next time.
• Cake is dense or gummy: You likely overmixed after adding the dry ingredients. Mix until the flour disappears, then stop.
• Strong olive oil taste: Use a milder, fruity extra virgin olive oil next time; it should add richness, not dominate the flavor.
• Top browns before center is done: Tent loosely with foil earlier in baking to prevent over-browning.
• Loaf stuck to the pan: Leave a parchment overhang on the long sides when lining the pan and allow the loaf to cool in the pan for 15 minutes before lifting.

FAQs About Strawberry Lemon Olive Oil Cake

Lemon Olive Oil Cake with Strawberries

Alia and Radwa

Servings: 10

Prep: 15 mins

Cook: 1 hr

An amazingly moist lemon olive oil loaf studded with strawberries and finished with a strawberry-lemon glaze, made in one blender — no mixer needed.

Ingredients

Cake

• 1 cup whole strawberries, hulled (about 6–7 medium)
• 1 whole lemon, peel and pith removed
• 3/4 cup extra virgin olive oil (mild)
• 1/4 cup sour cream
• 1 1/4 cups granulated sugar
• 2 1/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 tablespoon vanilla bean paste or extract
• 1/2 cup diced strawberries, tossed in a spoonful of flour

Glaze

• 2 tablespoons strawberry preserves
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease and line a 10×5-inch loaf pan with parchment, leaving an overhang on the sides. (This pan is slightly larger than a standard 9×5-inch pan.)
2. In a blender, combine the strawberries, lemon, olive oil, sugar, and vanilla. Blend until completely smooth.
3. Add the sour cream and the dry ingredients. Pulse just until combined. Do not overmix.
4. Fold in the diced strawberries that were tossed with flour.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean.
7. About 50 minutes into baking, loosely tent the loaf with foil if the top is browning too quickly.
8. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
9. Whisk together the strawberry preserves, powdered sugar, lemon juice, and vanilla until smooth and pourable. Adjust with more powdered sugar or lemon juice to reach desired thickness. Drizzle over the cooled loaf.

Equipment

• 1 blender
• 1 rubber spatula
• 1 sharp knife
• 10×5-inch loaf pan

Notes

• Use a mild, fruity extra virgin olive oil rather than a robust one for the best flavor balance.
• Toss diced strawberries in a spoonful of flour before folding in to help prevent sinking.
• Store covered at room temperature up to 3 days, in the fridge up to a week, or freeze the unglazed loaf up to 3 months.

Nutrition

Calories: 425 kcal | Carbohydrates: 64 g | Protein: 3 g | Fat: 18 g

Nutrition information is automatically calculated and should be used as an approximation.

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