Recipe: One-Bowl Yogurt and Honey Olive Oil Cake

Recipe: One-Bowl Yogurt and Honey Olive Oil Cake

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Sheela Prakash
Apr 14, 2017
(Image credit: Lauren Volo)

I have so much to tell you about this cake. At its heart, it's humble — it comes together from a few pantry ingredients and bakes up to be far from a show-off. But slice into it and before you even take one bite, you'll suspect it's one of the most moist and tender cakes you've ever baked. Dig into it and you'll be greeted with the spongy yet delicate crumb.

At first it's sweetly rich from the honey, but the tang from the Greek yogurt keeps it in line. Then the savory notes come through — earthy olive oil sings out, and just a touch of chopped fresh thyme and lemon zest perfume it ever so slightly. If you hadn't baked it yourself, you'd be left guessing how such an unassuming cake could taste so complex.

(Image credit: Lauren Volo)

A Simple Cake That Tastes Special

This cake is one that's all about balance — it's sweet, savory, and aromatic. It's such a special cake that it doesn't need to be dressed up much. (Although, if you're so inclined, a dollop of yogurt, a drizzle of honey, and maybe a few strawberry slices on top will make each piece feel extra special). Oh, and leftovers only get more moist and tender, which means you should definitely save a few slices for breakfast.

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One-Bowl Yogurt and Honey Olive Oil Cake

Makes 1 (9-inch) cake; serves 8 to 12

1 cup whole or 2% plain Greek yogurt
2/3 cup olive oil, plus more for coating the pan
2/3 cup honey
1 tablespoon finely chopped fresh thyme leaves
1 teaspoon finely grated lemon zest
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Arrange a rack in the middle of the oven and heat to 325°F.

Grease a 9-inch round cake pan or springform pan lightly with oil. Line the bottom with parchment paper and grease the paper if using a cake pan.

Whisk together the yogurt, olive oil, honey, thyme, and lemon zest in a large bowl. Add the eggs, one at a time, whisking well after each addition. Add the flour, baking powder, baking soda, and salt. Stir with a rubber spatula until the batter is almost smooth with just a few small lumps, but do not overmix.

Transfer the batter to the cake pan, and use a spatula to spread it out evenly. Bake until the top is lightly browned and a tester comes out clean, 40 to 45 minutes.

Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. Run a knife around the pan to loosen. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back onto the rack or serving plate. Serve warm or at room temperature.

Recipe Notes

  • Storage: Leftovers can be stored tightly wrapped in plastic wrap at room temperature for up to 5 days.
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