This gluten-free strawberry lemon cake brings together two classic flavors that work perfectly in any season. The cake stays moist thanks to Greek yogurt and almond flour.
Fresh strawberries add natural sweetness and bright color throughout each slice. The lemon zest and juice create that perfect tangy balance.
You don’t need any special equipment or hard-to-find ingredients for this recipe. Most items are probably already in your kitchen right now.
The simple glaze on top adds just the right amount of sweetness. This cake works great for breakfast, dessert, or an afternoon snack.
What Makes This Recipe Special
Perfect Protein Power- This cake uses Greek yogurt and eggs to pack way more protein than regular cakes, so you’ll actually feel satisfied instead of crashing later.
Moist Without Being Dense- The Greek yogurt and melted butter combo keeps this cake super moist while the almond flour prevents that heavy, brick-like texture most gluten-free cakes have.
Double Lemon Punch- You get both lemon zest and lemon juice working together to create that perfect tangy-sweet flavor that makes your mouth water.
No Weird Flour Blend- Just almond flour and a touch of coconut flour means you don’t need to buy expensive gluten-free flour mixes with strange ingredients.
Ingredients
- 1 cup Greek Yogurt (240g)
- 3 Eggs (large)
- 1/3 cup Butter (melted)
- 2 Lemons (zest and juice)
- 2 cups Almond Flour – I recommend this one (amazon)
- 2 tablespoons Coconut Flour
- 1/2 cup Erythritol granulated or granulated Sugar
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Pure Vanilla Extract
- 3/4 cup Fresh Strawberries (diced small)
For The Glaze
- 1/2 cup powdered Erythritol or powdered sugar
- 2 tablespoons Hot Water
- 2 teaspoons Lemon Juice
How To Make
Follow these simple steps:
Step 1
Start by preheating the oven to 350°F (175°C) and line a a 5×9 inch or 8×4 inch loaf pan with parchment paper.
Step 2
Add the Greek yogurt, vanilla, melted butter, eggs, lemon juice, and lemon zest to a large mixing bowl. Whisk well until smooth.
Step 3
Add the almond flour, coconut flour, granulated sugar or sweetener, and baking powder. Fold them together using a spatula until fully combined.
Step 4
Fold in the diced strawberries. Do not over-mix at this stage and be gnetle.
Step 5
Pour the batter into the loaf pan and smooth the top with your spatula.
Bake for 50 to 55 minutes. The top should be golden brown.
Step 6
Let the cake cool in the pan for 30-40 minutes. Meanwhile make the glaze- add the powdered sugar sweetener, hot water, and lemon juice into a small bowl. Whisk until a smooth white glaze forms.
Pour the glaze over the cooled cake. I recommend adding more sliced strawberries on top.
Tips
1. Room Temperature Ingredients Make All the Difference
Taking your eggs and Greek yogurt out of the fridge about 30 minutes before baking will help them blend together much more smoothly with the other wet ingredients.
Cold ingredients can cause the melted butter to seize up and create lumpy spots in your batter.
If you forget to plan ahead, you can quickly warm eggs by placing them in a bowl of warm water for 5-10 minutes.
The Greek yogurt can sit on the counter while you gather your other ingredients.
2. Don’t Skip the Parchment Paper
Gluten-free batters tend to be stickier than regular cake batters, which means they love to cling to your pan even when it’s greased.
Lining your loaf pan with parchment paper creates a foolproof way to get your cake out in one beautiful piece.
Make sure to leave some overhang on the sides so you can easily lift the whole cake out once it’s cooled. This also makes cleanup so much easier since gluten-free batters can really stick to pans.
3. Fresh Lemon Juice and Zest Are Key
Bottled lemon juice just doesn’t have the bright, fresh flavor that makes this cake special, so definitely use fresh lemons for both the juice and zest.
When zesting, only grate the yellow part of the peel since the white pith underneath is bitter.
One medium lemon usually gives you about 2-3 tablespoons of juice and 1 tablespoon of zest. Roll the lemon on the counter while pressing down before cutting to get more juice out.
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Frequently Asked Questions
Why does my cake keep sinking in the middle?
A sunken cake usually happens when you overmix the batter after adding the dry ingredients, which breaks down the structure.
Make sure you’re gently folding the ingredients together with a spatula rather than vigorously stirring or using a mixer.
Gluten Free Strawberry & Lemon Cake
Ingredients
- 1 cup Greek Yogurt
- 3 Eggs (large)
- 1/3 cup Butter (melted)
- 2 Lemons (zest and juice)
- 2 cups Almond Flour I recommend this one (amazon)
- 2 tablespoons Coconut Flour
- 1/2 cup Erythritol granulated or granulated Sugar
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Pure Vanilla Extract
- 3/4 cup Fresh Strawberries (diced small)
For The Glaze
- 1/2 cup powdered Erythritol or powdered sugar
- 2 tablespoons Hot Water
- 2 teaspoons Lemon Juice
Instructions
- Start by preheating the oven to 350°F (175°C) and line a a 5×9 inch or 8x4 inch loaf pan with parchment paper.
- Add the Greek yogurt, vanilla, melted butter, eggs, lemon juice, and lemon zest to a large mixing bowl. Whisk well until smooth.
- Add the almond flour, coconut flour, granulated sugar or sweetener, and baking powder. Fold them together using a spatula until fully combined.
- Fold in the diced strawberries. Do not over-mix at this stage and be gnetle.
- Pour the batter into the loaf pan and smooth the top with your spatula. Bake for 50 to 55 minutes. The top should be golden brown.
- Let the cake cool in the pan for 30-40 minutes. Meanwhile make the glaze- add the powdered sugar sweetener, hot water, and lemon juice into a small bowl. Whisk until a smooth white glaze forms. Pour the glaze over the cooled cake. I recommend adding more sliced strawberries on top.
Wow!