Lemon-Olive Oil-Yogurt Cake with Honey

A traditional recipe from renowned chef Diane Kochilas to compliment the sweetness of Mavrodaphne


  • 2 1/2 cups all-purpose or cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons freshly grated lemon zest
  • 3/4 cup extra virgin Greek olive oil
  • 2 tablespoons Greek yogurt
  • 1 cup honey
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon milk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Optional: confectioner’s sugar for dusting



Preheat oven to 325°F. and butter and flour a cake pan, tapping out excess flour. You can also use a nonstick bundt pan.

In a bowl mix together flour, baking powder, salt, and zest. In another bowl with an electric mixer beat olive oil, honey and sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in half of flour mixture. Beat in milk, yogurt and lemon juice and beat in remaining flour mixture until just combined. Do not overwork the cake.

Pour batter into prepared pan and bake for 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely. Cut into serving pieces and serve, dusted, if desired, with confectioner’s sugar.

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