A sunny, lemony snack cake that stirs together in one bowl and bakes up moist, fragrant, and ready for any afternoon tea or easy dessert.
Why This Lemon Olive Oil Yogurt Cake Belongs In Your Regular Rotation
There are days when you want cake but not chaos in the kitchen. That is exactly where this one bowl lemon olive oil yogurt cake shines. Everything comes together in a single mixing bowl, no mixer needed, and you still get a beautifully tender, bakery worthy crumb.
This cake leans on Mediterranean style flavors, with good extra virgin olive oil, tangy yogurt, and lots of fresh lemon. The olive oil keeps the crumb moist for days, while the yogurt adds a gentle tang that makes the lemon pop. It is the kind of simple, honest cake people in many cultures bake to go with coffee, tea, or a little late night sweet tooth moment.
I love that this recipe feels special but never fussy. You whisk together pantry staples, pour the batter into a pan, and about 40 minutes later your kitchen smells like a cozy bakery. A quick dusting of powdered sugar is more than enough, but a simple lemon glaze turns it into a pretty little dessert for guests.
You can serve it plain with berries, or dress it up with whipped cream and citrus slices for a dinner party. Either way, it always feels like more than the effort you put in. This cake is also forgiving, so it is perfect for beginner bakers or kids helping in the kitchen.
Why you will love this recipe:
- One bowl, no mixer for minimal dishes and fuss
- Moist and tender from olive oil and yogurt, not heavy butter
- Bright lemon flavor from both zest and juice
- Keeps well for days, so it is great for make ahead baking
- Easy to adapt for different citrus, flours, and toppings
Ingredients
Yield: 8 to 10 slices
Pan: 8 inch (20 cm) round cake pan or 9 inch (23 cm) loaf pan
For the cake
- 1 ½ cups (190 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 3 large eggs, at room temperature
- 1 cup (240 g) plain Greek yogurt, whole milk if possible
- ½ cup (120 ml) extra virgin olive oil
- Finely grated zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
- 2 tsp vanilla extract
For the optional lemon glaze
- 1 cup (120 g) powdered sugar, sifted
- 2 to 3 tbsp (30 to 45 ml) fresh lemon juice, plus a splash of water if needed
- Extra lemon zest or thin lemon slices, for garnish (optional)
💡 Shopping tip: Choose a mild, fruity olive oil rather than a very peppery one so the flavor in the cake stays gentle and dessert friendly.
Step-by-Step Instructions
- Prep the pan and oven
- Preheat your oven to 350°F (175°C).
- Grease an 8 inch (20 cm) round cake pan and line the bottom with parchment, or grease and line a 9 inch (23 cm) loaf pan.
- Whisk the wet ingredients in one bowl
- In a large mixing bowl, whisk together the eggs and sugar until slightly thickened and pale, about 1 to 2 minutes by hand.
- Add the yogurt, olive oil, lemon zest, lemon juice, and vanilla, then whisk until smooth.
- Add the dry ingredients on top
- Sprinkle the flour, baking powder, baking soda, and salt over the wet mixture.
- Use a whisk or spatula to gently fold everything together just until no dry streaks of flour remain.
- Bake the cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool completely
- Let the cake cool in the pan for 10 to 15 minutes.
- Run a knife around the edges, then flip onto a wire rack, peel off the parchment, and allow to cool completely before glazing or slicing.
- Make the lemon glaze (optional)
- In a small bowl, whisk the powdered sugar with 2 tbsp lemon juice.
- Add a few drops more juice or water as needed until you have a thick but pourable glaze.
- Glaze and serve
- Drizzle the glaze over the cooled cake, letting it drip down the sides.
- Garnish with extra lemon zest or thin slices if you like, then slice and serve.
Variations & Substitutions
- Swap the Greek yogurt for plain regular yogurt; choose whole milk for the best texture.
- Use orange or a mix of lemon and lime for a different citrus profile.
- For a dairy free version, use a thick dairy free yogurt and check that your sugar is vegan friendly.
- Replace ½ cup (65 g) of the all purpose flour with almond flour for a slightly denser, more fragrant crumb.
- Add ½ cup (80 g) fresh or frozen blueberries, tossed in 1 tsp flour, for a lemon blueberry twist.
Make-Ahead, Storage & Freezing
- Make-ahead: Bake the cake up to 2 days in advance. Keep it unglazed and wrapped tightly at room temperature, then glaze just before serving.
- Storage: Store leftover slices in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Freezing: Wrap the whole unglazed cake or individual slices in plastic wrap, then place in a freezer bag or container and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheat: Warm slices in a low oven at 300°F (150°C) for 8 to 10 minutes, or briefly in the microwave in 10 to 15 second bursts until just slightly warm.
Nutritional Info (Estimated, per serving)
Based on 10 slices, without glaze.
- Calories: ~320
- Protein: ~6 g
- Carbs: ~40 g
- Fat: ~15 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Dust with powdered sugar and serve with fresh berries or sliced strawberries.
- Add a spoonful of whipped cream or Greek yogurt and a drizzle of honey for an easy dessert.
- Pair with hot tea, espresso, or a cold brew coffee for an afternoon snack.
- Serve alongside a citrus fruit salad for a bright brunch plate.
- Turn it into a simple layer dessert by stacking slices with whipped cream and lemon curd.
Recipe FAQs
Can I bake this as a loaf instead of a round cake?
Yes. Use a 9 by 5 inch (23 by 12 cm) loaf pan. The batter will be thicker and the loaf may need a little longer, around 45 to 50 minutes, so start checking at 40 minutes.
Is the olive oil flavor strong in this cake?
It is noticeable but gentle, especially if you use a mild, fruity oil. If you prefer a more neutral flavor, you can use half olive oil and half neutral oil like canola or sunflower.
Can I use low fat yogurt?
You can, but whole milk yogurt gives the moistest texture. With low fat yogurt the cake will still be good, just slightly less rich. Be sure the yogurt is not too watery or the batter may be thin.
How do I know when the cake is done?
Look for a golden top that springs back lightly when pressed in the center. A toothpick or skewer should come out mostly clean with a few moist crumbs, not wet batter.
Can I make this gluten free?
Yes. Substitute a good quality 1 to 1 gluten free baking blend for the all purpose flour. The texture will be a bit more delicate, so let the cake cool completely before slicing.
Does this cake freeze well with the glaze on?
It is better to freeze the cake without glaze and add it after thawing. Glaze can sometimes get sticky or dissolve when frozen and thawed.
Final Notes
This lemon olive oil yogurt cake is one of those recipes that quietly becomes a staple. It is simple enough for a weeknight but lovely enough to bring to a gathering, and it makes the whole house smell like sunshine and warm sugar. I love that it uses ingredients many of us already have, so a cozy homemade cake never feels far away.
If you try this recipe, I would really love to hear how it goes in your kitchen. Did you keep it classic lemon, or play with oranges, limes, or berries. Leave a comment with your tweaks and what you served it with, and feel free to share a photo so others can see your version. Happy baking, and may your next cup of coffee or tea have a warm, lemony slice of cake right beside it.
