This yogurt and honey olive oil cake is incredibly moist, lightly sweet, and perfectly balanced with a tender crumb. Made with full-fat Greek yogurt and fragrant olive oil, it’s finished with a simple lemony yogurt glaze and topped with fresh figs for an elegant yet comforting dessert that works any time of year.
Why You’ll Love This Recipe
This cake is simple to prepare but tastes bakery-worthy. The combination of yogurt and olive oil keeps it soft for days without feeling heavy. Honey adds natural sweetness, lemon zest brings brightness, and the glaze gives just enough tang to balance everything out. It’s versatile, forgiving, and ideal for both casual gatherings and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
1 cup whole milk Greek yogurt
⅔ cup olive oil, plus extra for greasing the pan
⅔ cup honey
2 teaspoons finely grated lemon zest
3 large eggs
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
For the glaze
1 cup powdered sugar
1 tablespoon whole milk Greek yogurt
1 tablespoon fresh lemon juice
For topping
Fresh figs or other seasonal fruit
Directions
Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
In a large bowl, whisk together the Greek yogurt, olive oil, honey, and lemon zest until smooth. Add the eggs and whisk again until fully combined.
Add the flour, baking powder, baking soda, and salt to the bowl. Gently stir just until the dry ingredients are incorporated and the batter is smooth. Avoid overmixing.
Pour the batter into the prepared cake pan and gently tap the pan on the counter to release any air bubbles.
Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Turn it out onto a wire rack, then flip it upright onto a serving plate to cool completely.
To make the glaze, whisk together the powdered sugar, Greek yogurt, and lemon juice until smooth. Drizzle the glaze over the cooled cake and allow it to set slightly. Top with fresh figs before serving.
For a summer version, replace figs with cherries or berries.
In winter, top the cake with candied citrus or a warm pear or apple compote.
For spring, try sliced strawberries tossed with a little sugar and lemon juice.
You can also add a pinch of ground cardamom or cinnamon to the batter for subtle warmth.
Storage/Reheating
Store the cake at room temperature, covered, for up to 3 days. This cake stays moist and flavorful without refrigeration. If you do refrigerate it for any reason, bring it back to room temperature for about 30 minutes before serving to restore its soft texture and full flavor.
FAQs
Can I use low-fat yogurt instead of full-fat?
Full-fat yogurt is recommended for the best texture and moisture, but low-fat can be used with slightly less richness.
What type of olive oil works best?
Use a mild or neutral-flavored olive oil so it doesn’t overpower the sweetness of the cake.
Can I make this cake without the glaze?
Yes, the cake is delicious on its own or simply drizzled with a little extra honey.
Can I bake this cake in a loaf pan?
Yes, but the baking time will increase. Check for doneness around 55 to 60 minutes.
Is this cake very sweet?
No, it’s lightly sweet with honey, making it balanced and not overpowering.
Can I use another citrus instead of lemon?
Orange zest and juice work beautifully and give the cake a warmer citrus flavor.
How do I know when the cake is done?
The top should be golden and a toothpick inserted into the center should come out clean.
Can I freeze this cake?
Yes, freeze the unglazed cake tightly wrapped for up to 2 months. Thaw at room temperature and glaze before serving.
Does this cake need a mixer?
No, everything can be mixed by hand with a whisk and spoon.
Can I add nuts to the batter?
Yes, finely chopped almonds or pistachios can be folded in for added texture.
Conclusion
This yogurt and honey olive oil cake with figs is a reliable, crowd-pleasing dessert that feels both comforting and refined. With its moist crumb, gentle sweetness, and adaptable toppings, it’s a recipe you’ll come back to again and again for effortless baking success.
A moist and lightly sweet cake made with Greek yogurt, honey, and olive oil, topped with fresh figs and finished with a tangy lemon yogurt glaze. Perfect for any season and ideal for both casual gatherings and special occasions.
Author:Sophia
Prep Time:10 minutes
Cook Time:undefined
Total Time:55 minutes
Yield:8 slices
Category:Dessert
Method:Baked
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1 cup whole milk Greek yogurt
⅔ cup olive oil, plus extra for greasing the pan
⅔ cup honey
2 teaspoons finely grated lemon zest
3 large eggs
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup powdered sugar
1 tablespoon whole milk Greek yogurt (for glaze)
1 tablespoon fresh lemon juice (for glaze)
Fresh figs or other seasonal fruit (for topping)
Instructions
Preheat the oven to 325°F. Grease a 9-inch round cake pan with olive oil and line with parchment paper.
In a large bowl, whisk together the Greek yogurt, olive oil, honey, and lemon zest until smooth. Add eggs and whisk until fully combined.
Incorporate the flour, baking powder, baking soda, and salt. Stir until just combined and smooth, avoiding overmixing.
Pour the batter into the prepared pan. Tap gently to release air bubbles.
Bake for 40 to 45 minutes, until golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar, Greek yogurt, and lemon juice. Drizzle over the cooled cake and top with fresh figs.
Notes
For a lighter version, use low-fat yogurt, though the texture may be slightly less rich.
Substitute figs with seasonal fruits like berries, cherries, or citrus.
The cake can be made without the glaze or with extra honey drizzle.
If baking in a loaf pan, increase baking time to around 55-60 minutes.
