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.
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.
5 Ways to Bring the Flavors of Greece to Your Weeknight
One of the most fun ways to spice up your weeknight dinner routine is by exploring a new cuisine — and it's not as hard as you may think. This week, five recipes show you just how easy it is to bring a touch of Greek flair to the table.
One-Bowl Yogurt and Honey Olive Oil Cake
Makes 1 (9-inch) cake; serves 8 to 12
whole or 2% plain Greek yogurt
olive oil, plus more for coating the pan
finely chopped fresh thyme leaves
finely grated lemon zest
1 1/2 cups
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.
Storage: Leftovers can be stored tightly wrapped in plastic wrap at room temperature for up to 5 days.