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Olive Oil Lemon Yogurt Cake (low sugar)

Olive Oil Lemon Yogurt Cake (low sugar)

A Light, Zesty Mediterranean Cake Perfect for Any Occasion!

Prep Time 10 mins
Cook Time 45 mins
Rest Time 20 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 8
Calories: 180 kcal
Best Season: Suitable throughout the year
Description

This Olive Oil Lemon Yogurt Cake is a delightful Mediterranean-inspired dessert that’s moist, tangy, and lightly sweetened—perfect for those who love a healthier treat.

Made with extra-virgin olive oil, Greek yogurt, and fresh lemon, this cake is incredibly tender with a delicate crumb.

It’s simple enough for beginners yet elegant for brunches, tea time, or even a light dessert after dinner. Plus, it’s naturally low in sugar, making it a great choice for those watching their intake.

Recommended Occasions: Afternoon tea, Brunch, Light dessert, Potlucks, Mother’s Day or spring gatherings.

Ingredients
  • 1.5 cups all-purpose flour (180g) (or gluten-free flour 1:1 blend)
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup extra-virgin olive oil (120ml)
  • 1/2 cup plain Greek yogurt 120g (full-fat for best texture)
  • 1/3 cup honey or maple syrup 80ml (or ¼ cup granulated sweetener for lower sugar)
  • 3 large eggs (room temperature)
  • Zest of 2 lemons
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
    • Optional Ingredients
  • 1 tbsp poppy seeds (for texture)
  • 1/2 tsp ground cardamom (for warmth)
  • Lemon glaze (mix ¼ cup powdered sugar + 1 tbsp lemon juice)
  • Top with berries or candied lemon slices
Instructions
  1. 1
    Preheat oven to 350°F (175°C).
    • Grease a 9-inch (23cm) round cake pan and line with parchment paper.
  2. 2
    Whisk dry ingredients:
    • In a bowl, mix flour, baking powder, and salt.
  3. 3
    Mix wet ingredients:
    • In another bowl, whisk olive oil, yogurt, honey, eggs, lemon zest, lemon juice, and vanilla until smooth.
  4. 4
    Combine:
    • Gradually fold dry ingredients into wet until just combined (do not overmix).
  5. 5
    Bake:
    • Pour batter into the pan. Bake 40-45 mins or until a toothpick comes out clean.
  6. 6
    Cool:
    • Let rest 20 mins in the pan, then transfer to a wire rack.
  7. 7
    Serve:
    • Dust with powdered sugar or drizzle with honey.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 2g10%
Cholesterol 55mg19%
Sodium 90mg4%
Potassium 60mg2%
Total Carbohydrate 20g7%
Dietary Fiber 1g4%
Sugars 8g
Protein 4g8%
Vitamin C 5 mg
Calcium 50 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Dairy-Free: Substitute yogurt with coconut yogurt.
  • Lower Sugar: Reduce honey to ¼ cup or use a sugar-free sweetener.
Keywords: Mediterranean cake, lemon yogurt cake, low-sugar dessert, olive oil cake, easy baking, healthy cake
Read it online: https://healthyrecipes.info/recipe/olive-oil-lemon-yogurt-cake-low-sugar/