One-Bowl Yogurt and Honey Olive Oil Cake

Prep: 15 mins

Cook: 45 mins

Difficulty: Easy

Servings: 8 Servings

I have so much to tell you about this cake. At its heart, it’s humble — it comes together from a few pantry ingredients and bakes up to be far from a show-off. But slice into it and before you even take one bite, you’ll suspect it’s one of the most moist and tender cakes you’ve ever baked. Dig into it and you’ll be greeted with the spongy yet delicate crumb.

Ingredients

1 cup whole or 2% plain Greek yogurt2/3 cup olive oil
plus more for coating the pan2/3 cup honey1 tablespoon finely chopped fresh thyme leaves1 teaspoon finely grated lemon zest3 large eggs1 1/2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt

Instructions

rease a 9-inch round cake pan or springform pan lightly with oil. Line the bottom with parchment paper and grease the paper if using a cake pan.
Whisk together the yogurt, olive oil, honey, thyme, and lemon zest in a large bowl. Add the eggs, one at a time, whisking well after each addition. Add the flour, baking powder, baking soda, and salt. Stir with a rubber spatula until the batter is almost smooth with just a few small lumps, but do not overmix.
Transfer the batter to the cake pan, and use a spatula to spread it out evenly. Bake until the top is lightly browned and a tester comes out clean, 40 to 45 minutes.
Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. Run a knife around the pan to loosen. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back onto the rack or serving plate. Serve warm or at room temperature.