Lemon Cake with Greek Yogurt, Olive Oil & Honey

4.25 from 8 votes

I give my kids sweets. But most of the time, I make them myself, and this lemon-olive oil-Greek yogurt cake is an example. Sometimes, my son gobbles a piece down for breakfast and looks forward to eating a bit when he comes home from school. Use authentic Greek honey and olive oil, which you can find on my online store here.

4.25 from 8 votes

Lemon Cake with Greek Yogurt, Olive Oil & Honey

By Diane Kochilas

Prep Time 10

Cook Time 55

Servings

Greek Breakfast, Recipes, Sweets & Desserts

Prep Time 10

Cook Time 55

Servings

Greek Breakfast, Recipes, Sweets & Desserts

Ingredients

2 1/2 cups all-purpose or cake flour not self-rising
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons freshly grated lemon zest
3/4 cup extra virgin Greek olive oil
2 tablespoons Greek yogurt
1 cup honey
1 cup sugar
3 large eggs
1 tablespoon milk
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Optional: confectioner's sugar for dusting

Instructions

1. Preheat oven to 325°F. and butter and flour a cake pan, tapping out excess flour. You can also use a nonstick bundt pan.
2. In a bowl mix together flour, baking powder, salt, and zest. In another bowl with an electric mixer beat olive oil, honey and sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in half of flour mixture. Beat in milk, yogurt and lemon juice and beat in remaining flour mixture until just combined. Do not overwork the cake.
3. Pour batter into prepared pan and bake for 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely. Cut into serving pieces and serve, dusted, if desired, with confectioner's sugar.

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Note: It's delicious with a scoop of vanilla or Greek kaimaki ice cream, and even a spoonful of Greek orange spoon sweet, which you can find here.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Lemon Cake with Greek Yogurt, Olive Oil & Honey