Lemon Yogurt Olive Oil Cake with Honey Drizzle

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A moist and tender cake combining tangy lemon zest and creamy yogurt, enriched with silky olive oil and topped with a sweet honey drizzle. This Mediterranean-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup plain Greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 3/4 cup extra virgin olive oil
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/4 cup honey

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt; set aside.
2. Step 2: In a large bowl, whisk 1 cup plain Greek yogurt, 1 cup granulated sugar, and 3 large eggs until smooth and creamy.
3. Step 3: Slowly drizzle 3/4 cup extra virgin olive oil into the yogurt mixture while whisking continuously until fully incorporated.
4. Step 4: Stir in 2 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until evenly combined.
5. Step 5: Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined, being careful not to overmix.
6. Step 6: Pour the batter into the prepared cake pan, smoothing the top with a spatula, and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
7. Step 7: While the cake bakes, warm 1/4 cup honey in a small saucepan over low heat until it becomes pourable, about 2 minutes.
8. Step 8: Remove the cake from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack.
9. Step 9: Drizzle the warm honey evenly over the top of the cake while still slightly warm. Allow the cake to cool completely before slicing and serving.