Lemon Honey Greek Yogurt Cake with Olive Oil Glaze
Yogurt Cake
Moist lemon Greek yogurt cake with a silky olive oil-honey glaze—bright, tender, and easy to bake.
Nutrition (per serving)
This lemon honey Greek yogurt cake is one of my favorite quick bakes—bright lemon, tangy yogurt, and a soft, tender crumb that feels a little indulgent but stays wonderfully simple. The olive oil keeps the cake moist and gives a gentle, fruity note that pairs beautifully with a honey-lemon glaze.
It's the kind of recipe I turn to when friends drop by or when I want a sunny dessert with minimal fuss. You can whip it up in one bowl, and the glaze is so forgiving it elevates the cake to something special in minutes.
Ingredients
- All-purpose flour:2 cups
- Granulated sugar:1 cup
- Baking powder:2 tsp
- Baking soda:1/2 tsp
- Salt:1/2 tsp
- Greek yogurt (plain, full-fat):1 cup
- Olive oil (for batter):1/3 cup
- Eggs:3 pieces
- Lemon zest:1 tbsp
- Lemon juice (for batter):2 tbsp
- Vanilla extract:1 tsp
- Honey (for glaze):1/4 cup
- Olive oil (for glaze):2 tbsp
- Lemon juice (for glaze):1 tbsp
- Butter (for pan):1 tbsp
Instructions
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Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with the butter and line the bottom with parchment for easy removal.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
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In a separate bowl, whisk the Greek yogurt, olive oil (for batter), eggs, lemon zest, lemon juice (for batter), and vanilla until smooth.
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Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined—don't overmix or the cake will be dense.
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Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 40–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil after 30 minutes.
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While the cake rests for 10 minutes, whisk together honey, olive oil (for glaze), and lemon juice (for glaze) until glossy.
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Invert the cake onto a wire rack, prick the warm top several times with a skewer, and spoon the glaze over the cake so it seeps in. Let the cake cool completely.
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Once cooled, transfer to a serving plate, garnish with extra lemon zest or thin lemon slices if desired, and slice to serve.
Tips & Notes
- Use full-fat Greek yogurt for the richest texture; nonfat works but the cake will be less tender.
- Room-temperature eggs mix more evenly into the batter—take them out of the fridge 20 minutes before baking.
- If you prefer a sweeter glaze, warm the honey slightly to make it pourable and add a tablespoon of powdered sugar.
