Classic Mediterranean Olive Oil & Lemon Yogurt Cake (Easy & Moist)

OliveOlive Oil & Lemon Yogurt Cake

This Mediterranean olive oil lemon yogurt cake is soft, citrusy and elegant — the kind of simple cake you find on Italian and Greek coasts, made with pantry ingredients. Extra virgin olive oil keeps it moist, Greek yogurt gives it tenderness, and lemon zest makes it bright.

Use it as an easy dessert for guests, a Sunday cake or a sweet breakfast with coffee.

Ingredients for Olive oil and lemon yogurt cake

• 3 large eggs
• 150 g sugar
• 120 ml extra virgin olive oil
• 150 g Greek yogurt (plain, full-fat)
• Zest of 1 large lemon
• Juice of ½ lemon
• 180 g all-purpose flour
• 1 ½ tsp baking powder
• Pinch of salt
• Powdered sugar, for dusting
• (optional) 1–2 tbsp honey, if you like it sweeter

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a 20 cm / 8 inch round cake pan.
2. In a large bowl, whisk the eggs and sugar for 1–2 minutes until pale and creamy.
3. Add the olive oil, Greek yogurt, lemon zest, and lemon juice. Whisk again until smooth.
4. In another bowl, mix the dry ingredients — flour, baking powder, and salt.
5. Add the dry ingredients to the wet ones and fold gently with a spatula until just combined.
6. Pour the batter into the pan and bake for 30–35 minutes, or until golden and a skewer inserted in the centre comes out clean.
7. Let it cool in the pan for 10 minutes, then move to a rack. Dust with powdered sugar before serving.

Serving suggestion

Serve slightly warm with:

• a spoon of Greek yogurt and honey,
• a handful of fresh berries, or
• a small espresso or herbal tea.

It’s a perfect dessert for Mediterranean-style entertaining — light, not too sweet, and just as good the next day.

Tips for your olive oil lemon yogurt cake

• Use good extra virgin olive oil — fruity and mild, not bitter.
• Full-fat Greek yogurt gives the best crumb and moistness.
• If your lemons are small, add a little more zest for aroma.
• Store covered at room temperature for 1 day, then in the fridge.

Keep exploring Mediterranean desserts

For more coastal-style sweets, explore our Mediterranean Recipes and try something savoury from Salads & Starters.
For olive inspiration from the source, visit the International Olive Council — a trusted guide to quality olive oils and Mediterranean heritage.

Make-ahead, swaps & storage
This olive oil lemon yogurt cake keeps beautifully. Store it covered at room temperature for 24 hours, then refrigerate for up to 3 days; bring to room temp before serving. For a slightly sweeter finish, brush the warm top with a thin layer of honey or a quick lemon syrup (2 tbsp sugar + 2 tbsp lemon juice, warmed until dissolved). No Greek yogurt? Use plain whole-milk yogurt and drain it for 10 minutes in a fine sieve. A mild, fruity extra virgin olive oil works best — avoid bitter or peppery oils. You can also add 1 tsp vanilla or replace half the lemon zest with orange zest for a softer citrus note.

Pan sizes & baking cues
A 20 cm / 8-inch round pan gives a classic height. A 23 cm / 9-inch pan bakes 3–5 minutes faster and yields a slightly thinner cake; start checking early. The cake is done when the top is golden, the edges pull slightly from the pan, and a skewer comes out with a few moist crumbs. Over-mixing after adding the flour can make the crumb dense — fold gently until just combined.

Serving ideas
Serve the olive oil lemon yogurt cake plain with powdered sugar, or add Greek yogurt and berries. For a dinner dessert, pair thin slices with macerated strawberries, a drizzle of olive oil, and lemon zest. It’s also lovely at breakfast with espresso or herbal tea.

FAQ
Can I make it gluten-free? Yes — use a 1:1 gluten-free flour blend with added starches; check doneness a few minutes early.
Can I freeze it? Freeze well-wrapped slices for up to 2 months; thaw at room temp, then refresh 5 minutes at 160°C.

Inspired by the sunny flavors of the Mediterranean coast — simple, fragrant, and timeless.