If there’s one recipe that captures the brightness of citrus season and the comfort of a home-baked treat, it’s this Lemon Cake with Strawberry Cream Swirl. It’s sweet but not too sweet, fluffy yet satisfying, and that little strawberry cream swirl? Let’s just say it’s the crown jewel. This cake is exactly what you want when you’re after something that feels indulgent but still made with wholesome, real ingredients.
Whether you’re baking for a weekend brunch, afternoon tea, or just because — this recipe delivers every single time.
In this post, I’ll walk you through exactly how to make it, share a few helpful baking tips, and give you some ideas for how to store it, serve it, and even gift it.
Let’s get into it!
WHY YOU’LL LOVE THIS CAKE.
Let’s start with the obvious: it’s absolutely delicious. But it also:
- Uses pantry staples and simple ingredients
- Is refined sugar-free (we’re using honey and coconut sugar!)
- Is made with wholemeal flour for a fibre-rich base
- Includes mashed banana for natural sweetness and moisture
- Has that dreamy swirl of tangy cream cheese and sweet strawberry jam
The result? A loaf cake that tastes rich and comforting without leaving you feeling heavy. It’s the kind of cake you’ll make once… and then again and again.
THE INGREDIENTS: SIMPLE, REAL & DELICIOUS.
This recipe calls for a mix of everyday ingredients you probably already have on hand. Here’s what you’ll need and why each one earns its spot:
Wet Ingredients
- Bananas – Mashed banana brings natural sweetness and moistness. Bonus: it’s a great source of potassium and fibre.
- Eggs – Provide structure and help the loaf rise beautifully.
- Honey – A natural sweetener that adds depth and floral sweetness.
- Lemon juice – Brightens up the flavour and gives that refreshing citrus tang.
- Coconut oil – Adds richness and keeps the cake tender.
Dry Ingredients
- Wholemeal flour – For fibre, texture, and a slightly nutty flavour.
- Coconut sugar – Adds a subtle caramel note while keeping things refined sugar-free.
- Baking soda – Gives the loaf its lift.
- Salt – Balances all the sweetness.
- Lemon zest – Intensifies that lemony freshness and brings real zing.
Swirl Topping
- Strawberry jam – Choose a low-sugar or homemade version like my Strawberry Chia Seed Jam if you can for the best flavour.
- Philadelphia cream cheese – Softened slightly so it swirls beautifully into the top of the loaf, adding creaminess and a lovely tang.
LEMON CAKE WITH STRAWBERRY CREAM SWIRL.
Serves: 12
Prep: 15 mins
Cook: 50 mins
Wet:
1 cup (250g) bananas, mashed (around 3 medium sized bananas)
2 eggs
¼ cup (85g) honey
1 tbsp. lemon juice
2 tbsp. coconut oil, melted
Dry:
¾ cup (90g) wholemeal flour
½ cup (100g) coconut sugar
1 tsp. baking soda
⅛ tsp. salt
2 tbsp. lemon zest
Swirl:
3 tbsp. strawberry jam (like my homemade Strawberry Chia Seed Jam)
85g (3 oz.) Philadelphia cream cheese, partially melted
STEP-BY-STEP INSTRUCTIONS.
This cake couldn’t be easier to make. Here’s the full breakdown:
1. Preheat the Oven
Heat your oven to 180°C (350°F) and line a loaf pan with baking paper. This step ensures the cake comes out easily and stays beautifully intact.
2. Mix the Wet Ingredients
In a large bowl, whisk together the eggs, mashed banana, honey, and lemon juice. Mix until smooth, then stir in the lemon zest. Don’t add the coconut oil just yet — we’ll get to that in a second.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the wholemeal flour, coconut sugar, baking soda, and salt.
4. Mix It All Together
Slowly add the dry ingredients into the wet, stirring gently to combine. Once everything’s well incorporated, stir in the melted coconut oil. Mixing it in at the end helps keep the batter silky smooth.
5. Transfer to the Loaf Pan
Pour your batter into the prepared pan and smooth the top with a spatula.
6. Add the Swirl
Now comes the fun part! Dollop spoonfuls of the cream cheese and strawberry jam over the top of the batter. Use a butter knife to gently swirl them into the top — it doesn’t have to be perfect. Think rustic-chic!
7. Bake
Pop it in the oven and bake for 45–50 minutes. You’ll know it’s ready when a toothpick inserted in the centre comes out clean (or with just a few moist crumbs).
8. Cool & Slice
Let it cool for at least 15 minutes before lifting it out of the pan. This allows the cake to set and makes slicing easier. Then, grab a sharp knife and cut into thick, glorious slices.
MAKE IT YOUR OWN.
One of the best things about this recipe is how adaptable it is. Here are some fun variations:
- Swap the jam: Try raspberry, blueberry, or even apricot for a different fruity twist.
- Go dairy-free: Use a plant-based cream cheese alternative.
- No bananas? Use applesauce instead, though the texture will be slightly lighter.
- Make it gluten-free: Sub in a 1:1 gluten-free flour blend or use almond flour (though this may slightly alter the structure).
SERVINGS SUGGESTIONS.
This loaf is absolutely divine all on its own, but here are a few serving ideas to take it to the next level:
- Pair with a cup of herbal tea or a flat white for a mid-morning treat.
- Serve warm with a dollop of Greek yoghurt for delicious chilly Winter evening dessert.
- Dress it up with fresh strawberries and a dusting of powdered monk fruit for a healthier dessert.
And yes, it makes a pretty fabulous afternoon pick-me-up, too.
Storage Tips.
This cake keeps well and can easily be made ahead of time.
- At room temp: Store in an airtight container for up to 3 days.
- In the fridge: Store for up to 5 days — just let it come to room temp before serving.
- In the freezer: Wrap slices individually and freeze for up to 3 months. Pop them in the toaster or microwave for a quick treat anytime.
LET’S TALK ABOUT HEALTHY BAKING.
Healthy baking doesn’t mean sacrificing flavour. In fact, it’s all about enhancing it with real, nourishing ingredients. This cake proves that you can enjoy a sweet treat without the blood sugar spike or energy crash.
Here’s what makes this recipe a better-for-you option:
- Whole grains for fibre and nutrients
- Natural sweeteners like honey and coconut sugar
- Fruit and healthy fats for moisture and satiety
- Just enough indulgence with the cream cheese swirl
FINAL THOUGHTS: A CAKE TO SHARE.
There’s something so comforting about having a cake on the counter. It’s the kind of thing that invites you to pause for a moment, brew a warm drink, and slow down — even just for a slice.
This Lemon Cake with Strawberry Cream Swirl feels like a hug in a loaf pan. It’s zesty, creamy, naturally sweet, and just indulgent enough to feel like a treat. Whether you’re sharing it with friends or savouring it quietly on your own, it’s a recipe that brings joy with every bite.
So, next time you’ve got some ripe bananas on the counter and a little bit of time, give this one a go. And if you do? Tag me on Instagram @MichelleMitchellHealthCoach— I’d love to see how it turns out in your kitchen.
Happy baking!
WANT MORE WHOLESOME SWEET TREATS?
The blog is packed with nourishing dessert ideas that make healthy living simple, sustainable, and totally satisfying. From refined sugar-free muffins to snackable no cook treats, there’s something for every craving.
Visit the blog now for more recipes you’ll feel good about.
