Lemon Honey Greek Yogurt Cake with Olive Oil Glaze

Published: February 19, 2026
Jimmy JohnsonJimmy Johnson
Categories: Greek, Cakes, Mediterranean Diet
Tags: Dessert, Baking, easy, Greek, Cake, Citrus
A professional, appetizing food photography shot of Lemon Honey Greek Yogurt Cake with Olive Oil Glaze. Visible: a sliced golden loaf cake with glossy olive oil-honey glaze pooling slightly at the base, lemon slices and zest scattered nearby, a bowl of Greek yogurt and a small jar of olive oil in the background. Style: modern Mediterranean dessert, rustic ceramic cake plate, natural light, shallow depth of field, warm tones. Composition emphasizes moist crumb and glossy glaze. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Yogurt Cake

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

  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Greek yogurt (plain, full-fat)
  • 1/3 cup Olive oil (for batter)
  • 3 pieces Eggs
  • 1 tbsp Lemon zest
  • 2 tbsp Lemon juice (for batter)
  • 1 tsp Vanilla extract
  • 1/4 cup Honey (for glaze)
  • 2 tbsp Olive oil (for glaze)
  • 1 tbsp Lemon juice (for glaze)
  • 1 tbsp Butter (for pan)

Instructions

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with the butter and line the bottom with parchment for easy removal.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

  3. In a separate bowl, whisk the Greek yogurt, olive oil (for batter), eggs, lemon zest, lemon juice (for batter), and vanilla until smooth.

  4. 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.

  5. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.

  6. 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.

  7. While the cake rests for 10 minutes, whisk together honey, olive oil (for glaze), and lemon juice (for glaze) until glossy.

  8. 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.

  9. 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.