Description
A moist and fragrant Greek honey yogurt cake made with creamy yogurt, sweet honey, and citrus zest, creating a light tender crumb and delicate Mediterranean flavor perfect for dessert or tea time.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup Greek yogurt
- 3/4 cup honey
- 1/2 cup olive oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/4 cup sliced almonds (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan or loaf pan.
- In a bowl whisk together the flour, baking powder, and salt.
- In another large bowl whisk the Greek yogurt, honey, and olive oil until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle sliced almonds over the batter if using.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Drizzle extra honey or dust with powdered sugar before serving if desired.
Notes
- Full-fat Greek yogurt gives the cake the best moisture and flavor.
- Orange zest can be used instead of lemon for a different citrus note.
- Do not overmix the batter to keep the cake light and fluffy.
- The cake keeps well covered at room temperature for up to 3 days.
- Serve with extra yogurt and honey for a traditional Greek-style dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek