5.0 from 27 votes
Yogurt and Honey Olive Oil Cake with Figs
This super moist and delish Yogurt and Honey Olive Oil Cake with Figs is light but sweet and notched up with with a yogurt glaze!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 people
Calories: 433 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup Whole Milk Stonyfield Greek yogurt
- ⅔ cup olive oil, plus more for coating the pan (use a neutral flavored olive oil)
- ⅔ cup honey
- 2 teaspoon grated lemon zest
- 3 eggs
- 1 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon Whole Milk Stonyfield Greek yogurt
- 1 tablespoon lemon juice
- fresh figs or other seasonal fruit
Instructions
- Preheat oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the yogurt, olive oil, honey, and lemon zest. Add the eggs and stir to combine. Add the dry ingredients (flour, baking powder, baking soda, and salt) and stir until the batter is smooth - making sure not to overmix. Just mix until the dry ingredients are JUST incorporated.
- Pour the batter to the prepared cake pan, and gently tap on the counter to release any air bubbles. Bake for 40 to 45 minutes until the top is golden brown and a sharp knife or toothpick comes out clean.
- Transfer the cake to a cooling rack and let it cool for at least 10 minutes. Once slightly cooled, remove the cake from the pan. Invert the cake onto a plate and then flip it back onto a serving plate so it's right side up.
- Whisk together the ingredients for the glaze, powdered sugar, yogurt and lemon juice. Drizzle on top of the cake and let set. Serve warm or at room temperature with fresh figs (or any other seasonal fruit) on top and tons of drizzled honey. Serve.
Cup of Yum
Notes
- Lots of questions via DM on how to store this cake - this cake and ANY OTHER CAKE should always be stored at room temp, covered. If you refrigerate a cake, it dries it out! If you must store it in the fridge for any reason - just be sure to remove it about 30 minutes before serving so it can come back to room temp for max flavor.
Nutrition Information
Calories
433kcal
(22%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
0.01g
Cholesterol
66mg
(22%)
Sodium
209mg
(9%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
122IU
(2%)
Vitamin C
2mg
(2%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 433
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 66mg | 22% |
| Sodium | 209mg | 9% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.