One-Bowl Yogurt and Honey Olive Oil Cake Recipe

This One-Bowl Yogurt and Honey Olive Oil Cake isn’t just a recipe in our house; it’s practically a member of the family. From casual weekend brunches to celebratory desserts, this cake has graced our table countless times, always met with enthusiastic smiles and requests for seconds. What I adore most about it, besides its utterly delightful taste, is its sheer simplicity. As a busy home baker, the promise of a delicious, moist, and flavorful cake made in just one bowl is nothing short of a miracle. The subtle tang of yogurt, the rich sweetness of honey, and the fruity notes of olive oil create a symphony of flavors that’s both comforting and sophisticated. If you’re looking for a cake that’s effortlessly elegant and guaranteed to impress, look no further. This is your new go-to recipe, and trust me, your family and friends will thank you for it.

Ingredients: The Heart of Honey-Kissed Delight

This recipe shines with its simple yet high-quality ingredients. Each component plays a crucial role in creating the cake’s signature texture and flavor profile. Let’s delve into each ingredient and understand why they are essential for baking the perfect One-Bowl Yogurt and Honey Olive Oil Cake.

• 1 cup Whole or 2% Plain Greek Yogurt: The star of our moist masterpiece! Greek yogurt is not just a healthy addition; it’s the secret weapon for an incredibly tender and moist cake. Its high moisture content, combined with its acidity, interacts beautifully with the baking soda, creating a light and airy crumb. Opt for whole milk or 2% Greek yogurt for the richest flavor and texture. Full-fat yogurt contributes to a more decadent and satisfying cake. If you only have non-fat Greek yogurt on hand, you can still use it, but the cake might be slightly less moist. Avoid flavored yogurts as they will alter the intended taste profile of the cake. Authentic Greek yogurt, known for its strained consistency, works best, but if you are using a less thick variety, you may need to adjust the flour slightly or drain some excess liquid beforehand to maintain the batter’s consistency.
• 2/3 cup Olive Oil, Plus More for Coating the Pan: Olive oil is the unsung hero of this cake, lending it a unique fruity depth and a melt-in-your-mouth texture that butter simply can’t replicate. Choose a good quality extra virgin olive oil for the best flavor. The fruity and slightly peppery notes of extra virgin olive oil complement the honey and lemon beautifully. Don’t be shy about using olive oil in baking; it’s a staple in Mediterranean desserts for a reason! While extra virgin is preferred for its robust flavor, you can also use light olive oil if you prefer a more subtle olive oil taste. Avoid using overly pungent or bitter olive oils as they can overpower the delicate flavors of the cake. Remember to use olive oil for greasing the pan as well; it reinforces the flavor profile and prevents sticking.
• 2/3 cup Honey: Nature’s liquid gold, honey not only sweetens the cake but also adds a distinctive floral aroma and a lovely golden hue. The type of honey you choose will significantly impact the final flavor. A wildflower honey will impart a complex, slightly earthy sweetness, while orange blossom honey will add a bright, citrusy note. Even a simple clover honey will work wonderfully, providing a clean, classic sweetness. Experiment with different types of honey to find your favorite flavor profile. Local honey is always a fantastic choice, supporting local producers and often offering unique regional flavors. Ensure your honey is liquid and not crystallized for easy mixing. If your honey is crystallized, gently warm it in a saucepan or microwave until it liquefies.
• 1 Tablespoon Finely Chopped Fresh Thyme Leaves: Fresh thyme brings an herbaceous, slightly peppery counterpoint to the sweetness of honey and the richness of olive oil. Don’t underestimate the power of fresh thyme! It elevates this cake from ordinary to extraordinary. Ensure the thyme is finely chopped to distribute its flavor evenly throughout the batter. If you don’t have fresh thyme, you can substitute with 1 teaspoon of dried thyme, but fresh is highly recommended for its brighter, more vibrant flavor. Other herbs like rosemary (use sparingly as it’s stronger) or even citrusy herbs like lemon thyme can also be interesting variations, but thyme is the classic and most versatile choice.
• 1 Teaspoon Finely Grated Lemon Zest: Lemon zest provides a burst of bright, citrusy freshness that cuts through the richness of the olive oil and honey. Use a microplane or a fine grater to zest the lemon, ensuring you only get the yellow part of the peel and avoid the bitter white pith underneath. Fresh lemon zest is crucial for its aromatic oils and vibrant flavor. Don’t skip this ingredient; it’s what gives the cake its lovely lift and balanced flavor. For an extra lemony punch, you can also add a tablespoon of fresh lemon juice to the batter, but be mindful of adjusting the liquid balance if your yogurt is already on the thinner side.
• 3 Large Eggs: Eggs bind the ingredients together, add richness, and contribute to the cake’s structure. Use large eggs at room temperature for optimal emulsification and incorporation into the batter. Room temperature eggs blend more smoothly and create a lighter, airier cake. If you forgot to take your eggs out of the refrigerator, you can quickly bring them to room temperature by placing them in a bowl of warm water for about 5-10 minutes.
• 1 1/2 cups All-Purpose Flour: All-purpose flour provides the structure for the cake. Measure your flour correctly by spooning it into your measuring cup and leveling it off with a straight edge. Avoid scooping flour directly from the bag, as this can pack it down and result in using too much flour, leading to a dry cake. For a slightly lighter texture, you can substitute a couple of tablespoons of all-purpose flour with cornstarch. If you want to make this cake gluten-free, you can experiment with a gluten-free all-purpose flour blend, but you may need to adjust the liquid ratio and baking time.
• 1/2 teaspoon Baking Powder: Baking powder is a leavening agent that helps the cake rise and become light and fluffy. Ensure your baking powder is fresh for optimal leavening power. Old baking powder may have lost its potency and won’t provide the necessary lift.
• 1/2 teaspoon Baking Soda: Baking soda reacts with the acidity of the yogurt and honey, further contributing to the cake’s rise and creating a tender crumb. Like baking powder, ensure your baking soda is also fresh for best results.
• 1/4 teaspoon Salt: Salt enhances the flavors of all the other ingredients, balancing the sweetness and bringing out the nuances of the honey, olive oil, and lemon. Don’t skip the salt; it’s essential for a well-rounded flavor profile. Use fine sea salt or table salt.

Instructions: Baking Simplicity at its Finest

This One-Bowl Yogurt and Honey Olive Oil Cake is a testament to the beauty of simplicity. The instructions are straightforward, making it perfect for both beginner and experienced bakers. Follow these step-by-step instructions for baking success:

1. Preheat the Oven and Prepare the Pan: Begin by setting the stage for baking. Arrange a rack in the middle of your oven to ensure even heat distribution. Preheat the oven to a gentle 325°F (160°C). This lower temperature helps the cake bake evenly and prevents the edges from browning too quickly while the center is still cooking. Next, prepare your 9-inch round cake pan or springform pan. Lightly grease the pan with olive oil, ensuring you reach all corners and sides. For extra insurance against sticking, line the bottom of the pan with parchment paper. If using a regular cake pan (not a springform), grease the parchment paper as well. This parchment paper bottom makes it incredibly easy to remove the cake later without any sticking.
2. Combine Wet Ingredients in One Bowl: The beauty of this recipe truly shines in its one-bowl approach! In a large mixing bowl, whisk together the wet ingredients: 1 cup of Greek yogurt, 2/3 cup of olive oil, 2/3 cup of honey, 1 tablespoon of finely chopped fresh thyme leaves, and 1 teaspoon of finely grated lemon zest. Whisk these ingredients until they are well combined and emulsified. The mixture will be slightly thick and fragrant from the thyme and lemon. Ensure the honey is fully incorporated into the yogurt and olive oil mixture.
3. Incorporate Eggs One at a Time: Add the 3 large eggs, one at a time, to the wet ingredients. Whisk well after each addition until the egg is fully incorporated into the batter. This step is crucial for creating a smooth emulsion and ensuring the eggs are evenly distributed. Whisking well after each egg also helps to aerate the batter, contributing to a lighter cake texture. Don’t rush this step; take your time to ensure each egg is fully blended in before adding the next.
4. Add Dry Ingredients and Gently Mix: Now for the dry ingredients. In the same bowl (remember, one-bowl magic!), add 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Using a rubber spatula, gently stir the dry ingredients into the wet ingredients until just almost smooth. You want to mix until the flour is mostly incorporated, leaving just a few small lumps visible. Crucially, do not overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough and dense cake. Mix just until the dry ingredients are mostly absorbed, and then stop. A few small lumps are perfectly fine and will disappear during baking.
5. Transfer Batter to Pan and Bake: Carefully pour the batter into the prepared cake pan. Use your spatula to spread the batter out evenly in the pan, ensuring it reaches all edges. This will help the cake bake uniformly. Bake in the preheated 325°F (160°C) oven for 40 to 45 minutes, or until the top is lightly golden brown and a tester inserted into the center of the cake comes out clean. A toothpick or cake tester should emerge with only a few moist crumbs attached, not wet batter. Start checking for doneness around 40 minutes. Oven temperatures can vary, so it’s always best to rely on visual cues and the tester to determine when the cake is perfectly baked.
6. Cool and Serve: Once baked, carefully remove the cake from the oven and transfer it to a wire cooling rack. Let the cake cool in the pan for 10 minutes. This initial cooling period allows the cake to set slightly, making it easier to remove from the pan. After 10 minutes, run a thin knife or offset spatula around the edges of the pan to loosen the cake from the sides. If using a springform pan, unclasp the sides. If using a regular cake pan, carefully invert the cake onto a plate, then flip it back onto the cooling rack or your serving plate, so the top is facing up. Allow the cake to cool completely to room temperature before serving, or enjoy it slightly warm. This cake is delicious served warm or at room temperature.

Nutrition Facts: A Wholesome Treat

While this is a cake, and should be enjoyed as a treat, it does offer some nutritional benefits thanks to the ingredients used. Here’s a rough estimate of the nutritional information per serving. Please note that these are approximate values and can vary based on specific ingredients and portion sizes.

Serves: 8 to 12

Approximate Calories per serving (based on 10 servings): 300-350 calories (This is an estimation and will vary depending on the type of olive oil, honey, and yogurt used and the exact serving size).

• Key Nutrients (approximate and per serving):
  • Fat: 15-20g (primarily from olive oil and yogurt, including healthy monounsaturated fats)
  • Saturated Fat: 3-5g
  • Cholesterol: 70-80mg
  • Sodium: 100-150mg
  • Carbohydrates: 35-40g (from flour and honey)
  • Fiber: 1-2g
  • Sugar: 20-25g (primarily from honey and naturally occurring sugars in yogurt)
  • Protein: 5-7g (from yogurt and eggs)

Important Note: This cake is made with wholesome ingredients like olive oil and yogurt, which offer some nutritional benefits compared to cakes made with butter and refined sugars. Olive oil is a source of healthy monounsaturated fats, and Greek yogurt provides protein and calcium. However, it is still a cake and should be enjoyed in moderation as part of a balanced diet.

Preparation Time: Quick and Convenient

This recipe is not only delicious but also incredibly efficient in terms of preparation time. Perfect for when you crave a homemade treat without spending hours in the kitchen!

• Prep Time: 15-20 minutes (This includes gathering ingredients, preparing the pan, and mixing the batter.)
• Bake Time: 40-45 minutes
• Cooling Time: 10 minutes in pan + additional time to cool completely (optional, but recommended for easier handling and slicing)
• Total Time (approximate): 1 hour 5 minutes to 1 hour 15 minutes

This quick preparation time makes it an ideal recipe for weeknight baking or last-minute gatherings.

How to Serve: Elevate Your Cake Experience

This One-Bowl Yogurt and Honey Olive Oil Cake is wonderful on its own, but there are many ways to enhance your serving experience and make it even more special:

• Simply Dust with Powdered Sugar: For an elegant and effortless presentation, dust the cooled cake with a generous layer of powdered sugar just before serving. The white sugar creates a beautiful contrast against the golden cake and adds a touch of sweetness.
• Drizzle with Extra Honey: Enhance the honey notes by drizzling a bit of extra honey over each slice. Use the same honey you used in the cake for a cohesive flavor, or try a different variety for a contrasting honey note.
• Serve with Fresh Fruit: The cake pairs wonderfully with fresh fruit. Berries like strawberries, raspberries, blueberries, or sliced peaches and nectarines complement the cake’s flavors beautifully. A simple fruit salad or a scattering of fresh berries on top adds freshness and visual appeal.
• Top with Whipped Cream or Yogurt: A dollop of lightly sweetened whipped cream or a spoonful of Greek yogurt (the same kind used in the cake!) adds a creamy, cool element that balances the cake’s richness. You can also flavor the whipped cream with a touch of vanilla or lemon zest.
• Add a Citrus Glaze: For a brighter, more pronounced citrus flavor, whisk together powdered sugar with fresh lemon juice or orange juice to create a simple glaze. Drizzle the glaze over the cooled cake for a glossy finish and a tangy kick.
• Pair with Coffee or Tea: This cake is a perfect accompaniment to your morning coffee, afternoon tea, or after-dinner coffee. The subtle sweetness and delicate flavors make it a delightful treat alongside a warm beverage.
• Enjoy Warm or at Room Temperature: This cake is delicious served warm, slightly cooled, or at room temperature. If serving warm, you can gently reheat individual slices in the microwave for a few seconds.

Additional Tips for Baking Perfection

Elevate your One-Bowl Yogurt and Honey Olive Oil Cake to new heights with these helpful tips:

1. Use Quality Ingredients: The simplicity of this recipe means that the quality of your ingredients truly shines through. Invest in good quality extra virgin olive oil and honey for the best flavor. Fresh, good quality thyme and lemon zest will also make a noticeable difference. Using high-quality Greek yogurt will contribute to a richer, moister cake.
2. Don’t Overmix the Batter: As mentioned in the instructions, avoid overmixing the batter once you add the dry ingredients. Overmixing develops the gluten in the flour, leading to a tougher, denser cake. Mix just until the dry ingredients are almost incorporated, leaving a few small lumps is perfectly acceptable.
3. Room Temperature Ingredients are Key: While not strictly mandatory, using room temperature eggs will help them emulsify more easily into the batter, resulting in a smoother and lighter cake. If you forget to take your eggs out in advance, you can quickly warm them by placing them in a bowl of warm (not hot) water for a few minutes.
4. Adjust Sweetness to Your Preference: If you prefer a less sweet cake, you can reduce the amount of honey slightly. Start with 1/2 cup of honey and taste the batter (before adding eggs if you’re concerned about raw eggs, though a small taste is generally safe). You can always add a bit more honey if needed. The type of honey you use will also affect the perceived sweetness.
5. Storage Tips: This cake stays wonderfully moist for several days. Store leftover cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture. You can also freeze slices of the cake for longer storage. Wrap slices individually in plastic wrap and then place them in a freezer-safe bag. Thaw frozen cake slices at room temperature before serving.

Frequently Asked Questions (FAQ)

Q1: Can I use regular yogurt instead of Greek yogurt?

While Greek yogurt is highly recommended for its thickness and moisture content, you can use regular plain yogurt in a pinch. However, regular yogurt is thinner, so you might need to reduce the liquid slightly or add a tablespoon or two more flour to achieve the right batter consistency. The cake might also be slightly less moist and dense compared to using Greek yogurt. If using regular yogurt, opt for full-fat or 2% for better results. Strained yogurt, like Greek yogurt, provides a richer texture that significantly contributes to the cake’s overall appeal.

Q2: Can I substitute the olive oil with another oil?

Olive oil is a key flavor component in this cake, contributing its unique fruity and slightly peppery notes. For the best flavor, using olive oil is highly recommended. However, if you are not a fan of olive oil or don’t have it on hand, you can substitute with a neutral-flavored oil like canola oil, vegetable oil, or avocado oil. Keep in mind that substituting olive oil will alter the flavor profile of the cake, making it less distinctive and potentially less flavorful. Coconut oil (melted) could also be used for a different flavor twist, but it will impart a coconut flavor to the cake.

Q3: Can I make this cake gluten-free?

Yes, you can adapt this recipe to be gluten-free. Use a good quality gluten-free all-purpose flour blend that is designed for baking and contains xanthan gum or another binder. Gluten-free flours can sometimes absorb liquid differently than wheat flour, so you might need to adjust the liquid ratio slightly. Start by using the same amount of gluten-free flour as all-purpose flour and check the batter consistency. If it seems too dry, add a tablespoon of milk or water at a time until it reaches a smooth, pourable consistency. Gluten-free cakes can sometimes bake faster, so start checking for doneness a few minutes earlier than the recipe indicates.

Q4: Can I add other flavors or spices to this cake?

Absolutely! This cake is a fantastic base for experimenting with flavors. You can easily add other spices to complement the honey and thyme. Consider adding a pinch of ground cinnamon, cardamom, nutmeg, or ginger for a warm, spiced variation. You can also incorporate other citrus zests like orange or grapefruit zest in addition to or instead of lemon zest. For a nutty flavor, add 1/2 cup of chopped walnuts, pecans, or almonds to the batter. For a chocolate twist, fold in 1/2 cup of chocolate chips or chunks. Dried fruits like chopped apricots or cranberries would also be delicious additions. Feel free to get creative and customize the flavors to your liking!

Q5: My cake sank in the middle. What did I do wrong?

A cake sinking in the middle can have several causes. One common reason is oven temperature being too high. If your oven is too hot, the outside of the cake will bake and set too quickly, while the inside is still liquid, leading to a collapse in the center. Ensure your oven is accurately preheated to 325°F (160°C). Another reason could be overmixing the batter, which develops gluten and can cause the cake to become dense and sink. Also, using too much leavening agent (baking powder or baking soda) can cause the cake to rise too quickly and then collapse. Make sure you are measuring your baking powder and baking soda accurately. Finally, opening the oven door too frequently during baking can cause temperature fluctuations and lead to sinking. Try to resist opening the oven door until the cake is nearly done, around 35-40 minutes into baking.

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