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Lemon Strawberry Cake

Course: Cake, Dessert
Cuisine: American
Keyword: easy cake recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 Slices
Calories: 199kcal
Author: Angela Coleby
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  • ½ cup coconut flour
  • 5 eggs, separated
  • ½ cup erythritol
  • ½ cup butter, unsalted softened
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 lemons - juice & grated rind
  • ½ teaspoon baking powder
  • 3 tablespoons coconut milk
  • 8 strawberries, topped & cut in half


  • Preheat the oven to 180C/375F degrees.
  • Grease and line a 8 inch springform cake tin with parchment paper.
  • In a bowl, mix the erythritol and butter together until soft and blended.
  • Add the egg yolks and vanilla extract and stir thoroughly.
  • Add the coconut flour, coconut milk, salt, baking powder, lemon juice and rind and beat until combined.
  • In another bowl, whisk the egg whites until stiff.
  • Gently fold the egg whites into the cake mixture.
  • Spoon the mixture into the baking tin and smooth evenly.
  • Gently push the strawberry halves into the cake mixture. Get creative with a pattern!
  • Bake for 35-40 minutes until firm.
  • Allow to cool, then slice, eat and enjoy!



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The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1slice | Calories: 199kcal | Carbohydrates: 8g | Protein: 5g | Fat: 17g | Fiber: 8g