Lemon Strawberry Honey Almond Cake

Moist and delicious almond cake with honey, lemon, and fresh strawberries.

This Lemon Strawberry Honey Almond Cake is deliciously moist and simple to make. It’s flavored with lemon, sweetened with honey, and topped with fresh strawberries and sliced almonds.

The perfect treat to enjoy with a warm beverage. This Lemon Strawberry Honey Almond Cake is perfectly moist and tender with a light crumb.

This recipe is also super simple to make! No complicated layering or frosting steps required.

I recommend serving the cake with a dusting of powdered sugar and side of homemade whipped cream for the best decadent dessert.

Why you’ll love this Lemon Strawberry Honey Almond Cake:

Moist and tender. This cake is perfectly moist and tender from the honey, yogurt, and eggs.

Simple and easy to make. This recipe is easy to make and contains simple baking ingredients.

Perfect spring recipe. This cake is made with fresh strawberries and lemon zest.

Ingredient Breakdown:

• All-purpose flour – I have not tested a gluten-free version of this recipe.
• Almond flour – for a delicious light crumb and nutty flavor.
• Butter – I recommend unsalted for this recipe.
• Lemon zest – adds a delicious bright and fresh flavor and pairs deliciously with the strawberries.
• Honey – the main sweetener in this cake.
• Greek yogurt – adds moistness to the cake! I recommend a plain greek yogurt.
• Eggs – best at room temperature.
• Almond extract and vanilla extract – adds extra flavor.
• Fresh strawberries – I recommend fresh over frozen.
• Sliced almonds – can also use shaved almonds.

How to make Lemon Strawberry Honey Almond Cake:

1. Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan with baking spray. Line the bottom with parchment paper and lightly grease the parchment paper.
2. In a small bowl, whisk together the flour, almond flour, baking powder, salt, and baking soda. 
3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and honey on medium-high until light and fluffy, about 3-4 minutes. Beat in the greek yogurt and lemon zest until combined. With the mixer on low, add the eggs one at a time, beating well after each one, stopping to scrape down the bowl as needed. Beat in the vanilla and almond extract until just combined.
4. With the mixer on low, gradually add in the flour mixture, beating just until combined. Pour the batter into the prepared pan, smoothing it into an even layer. Scatter the strawberries over top, lightly pressing them into the batter. Sprinkle the top with sugar.
5. Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean. After 20 minutes, scatter over the almonds then place back in oven to finish the baking time. If the almonds start to brown too quickly you can cover with foil. Allow cake to cool in the pan for 10 minutes before carefully transferring to a wire cooling rack.
6. Serve cake with a dusting of powdered sugar and whipped cream on the side. Enjoy!

Recipe Modifications + Serving Suggestions:

Substitute unsalted butter with vegan butter.

Substitute greek yogurt with thick non-dairy yogurt.

I recommend serving this cake topped with a dusting of powdered sugar and homemade whipped cream.

Storage Instructions:

Store cooled cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

More Delicious Spring Dessert Recipes..

• Fig & Honey Almond Cake
• Easter Coconut Cupcakes
• Lemon Blueberry Flax Muffins
• Peach Upside Down Cookies

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!