I treated myself to a slice of this cake at a time of calamity. I’d moved across the world, was alone, and needed comfort. This Greek Yoghurt and Olive Oil Cake did the trick.

The problem; once I’d eaten it, it was gone. I didn’t have a recipe, I had no idea where it came from, and I’d eaten all the evidence.

I had a new challenge: recreate that cake!

Although, it would have taken me ages to perfect the recipe if I had to start from scratch. But, like you, I looked on the internet and found a recipe I could adapt.

This recipe is easy – I don’t do complicated – and I’ve tweaked it a bit from the original to really bolster the flavours. It’s a cake I’m proud of, I love how simple it is, and how tasty.

But, most of all I love that it’s the kind of cake you don’t feel guilty from if you have more than one slice. Made from quality ingredients, with a Mediterranean Diet origin, this cake is almost healthy.

Since then, a blazing 5 years ago, this cake has become semi-regular at the family table. My in-laws loved it, so now they make it. My parents enjoy it, but they let me do the hard-part, and only enjoy the rewards. And of course, my friends have also sampled it too.

This cake is a real gem. It works as an everyday treat with your afternoon tea or coffee. Or, you can dress it up for special occasions like birthdays, christenings, anniversaries, etc.

Spring days, in Crete, perfect for this cake!
Spring days, in Crete, perfect!

Greek Yoghurt and Olive Oil Cake Ingredients:

Greek Yoghurt: One of the things I love most about visiting Greece is the yoghurt. It’s so thick and creamy, just a little bit tart, but utterly delicious. Of course, getting proper Greek yoghurt at home isn’t always easy, so I’ve started making my own. It’s easy to do, and all you need is a yoghurt maker like this one.

Extra Virgin Olive Oil: I love good olive oil, and Greece presses and exports an amazing range of quality oils. This Extra Virgin Olive Oil by Ilada is a great example. Food just doesn’t taste the same without it.

Lemon Juice: I’ve said it before, and I’ll say it again. This Quick Lemon Juice has saved me many a time. I don’t always have access to fresh lemons, and this freshly squeeze and bottled juice is just the ticket.

Sugar: Since moving to the UK, this Tate & Lyle White Sugar has become my go-to for baking. I’ve found it to be reliable, and affordable, so I use it in almost all my baking.

Flour: All-purpose flour is pretty easily come by. We all have our favourites, and buy it regularly. But, I also love this gluten rich flour, as it gives my cakes lots of body, without being chewy.

Baking Powder: Baking powder is great for giving cakes that little bit extra lift, and, it’s made from Bicarbonate Soda. You can save yourself a lot of money by buying ‘Bicarb’ to bake with, instead of ‘Baking Powder’. Oh, and you can use it as a cleaning agent or to make bath-bombs too!

Eggs: Just like fresh lemons, sometimes fresh eggs are hard to get. When that happens, I use powdered egg, just like my Nan did. It’s brilliant for making up pancake mixes, or cake batters, where all I have to add is water.

Orange Blossom Water: Much like Rose water, Orange Blossom water just gives delicate icings a little extra lift, and depth of flavour. Oh, and you can also use it in other Greek desserts, so it’s well worth having in you pantry!

Equipment:

Mixing bowl: I love using my metal mixing bowls, I never have to worry about damaging them, or someone else breaking them. These VonShef mixing bowls are just like them, so they’re robust, come in a great range of sizes, and you can use them hot, cold, or at room temperature!

Stand Mixer: I love my KitchenAid, I lusted after them from my Trade-School days, and was over the moon when I finally bought on. I can’t recommend them enough, and I know this KitchenAid Stand Mixer will be just what you want and need!

Stirring Spoons: I’ve mentioned them before, but I really do love these wooden utensils. Wood’s my preferred medium for stiring etc, and I never have to worry about it scratching any non-stick cookware. I have spoons, lifters/flippers, forks, you name, I have it.

Bundt-pan: I love a good bundt, maybe it’s due to a certain scene from My Big Fat Greek Wedding? Maybe it’s because they cook evenly and look great? I don’t know, but I do know that a quality bundt pan is worth its weight in gold!

Loaf tin: Sadly, not everyone likes bundt pans, they can be daunting, in which case you’re going to need 2 loaf tins! I’d suggest these MasterClass Loaf Tins, as they’re truly awesome to bake with, and you can use them for other dishes like terrines too!

Cup-measures: Almost all baking uses some form of accurate measuring. Lots of cooks prefer metric grams/kilos/millilitres/litres, but, not all recipes use them. That’s why having accurate measuring cups and spoons are a great idea. This KAISHANE set, that comes with both cups and spoons, is a perfect example!

Greek Yoghurt and Olive Oil Cake Recipe:

Right, on to the fun part! This cake is easy to mix and quick enough to bake. The hardest part is waiting for it to cool, so you can ice it and eat it! But, please try to wait, it’s so worth it!

Greek yoghurt and olive oil cake

Yoghurt cake: Made with thick and creamy Greek yoghurt, and only the best olive oil, this cake is moist and delicious. Looking for that little bit of something sweet to go with your frappe or freddo?
Course Dessert
Cuisine Greek
Keyword cake, cinnamon, extra virgin olive oil, flour, Greek Yoghurt, Greek Yogurt, olive oil, orange blossom, sugar
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 Serves

Equipment

  • Mixing bowl or Stand mixer
  • Stirring spoon
  • 8-cup Bundt tin, or 2 Loaf tins
  • Cup measures

Ingredients

Cake

  • 3/4 cup extra virgin olive oil
  • 2 eggs at room temp
  • Zest of one lemon
  • 1/4 cup of fresh lemon juice
  • 1 cup plain greek yoghurt
  • 1 cup super fine sugar
  • 2 cups all-purpose flour sifted
  • 3 teaspoons baking powder sifted

Icing

  • 1 cup icing sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon orange blossom water

Instructions

  • Preheat the oven at Gas3/160C/325F.
  • Mix oil, eggs, lemon juice, yoghurt, and sugar until all ingredients are combined.
  • Sift the flour and baking powder in parts into the olive oil mix, gently fold the ingredients until they are combined.
  • Bake for 45-50 min, check with a skewer, should come away clean when done (lovely golden colour).
  • When cool, mix icing ingredients together and drizzle until happy with appearance.

Notes

This cake is absolutely gorgeous, and can be baked in either a bundt pan or a regular pan. An alternative to icing, is to drizzle some honey and lemon icing over it whilst still hot – so that it soaks in, like a lemon drizzle cake. Καλό φαγητό!⁠

I hope you love this cake as much as I do. It’s a really great cake to share with family and friends, and easy to make with children too. Don’t forget, if you enjoyed this recipe, please leave a comment, and follow LarderPantryandGarden on InstagramFacebook, and of course, on YouTube too!

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