honey yoghurt olive oil & lime cake

There is nothing I love more than a good citrus cake. What tastes better than a lemon drizzle slice sprinkled with sugar? Well – honey yoghurt, olive oil and lime cake!



Although limes are not traditionally known to be used in desserts,  in my opinion they have just as many applications as lemons. While lemons are sour, limes are bitter; sweet, and much richer in Vitamin A. Hopefully this will encourage you to use your limes for savoury and sweet dishes! Here I have added just a splash of lime juice for a fairly subtle citrus taste so as to not overpower the rest of the ingredients, meaning you can easily use the leftovers for another recipe.

I have been obsessed with yoghurt cakes ever since I came back from Italy where they can be found in abundance in comparison to the UK. Yoghurt makes the cake moist, adds extra flavour and improves the texture of the cake. Not to mention, it makes it just a tiny bit healthier!

This treat was made as a birthday cake, but it can be dressed up or down easily to suit the occasion. Due to the butter being completely replaced with olive oil, it is a healthy and enjoyable breakfast snack cake. Great for lazy summer days spent lounging in the sun; flawlessly satisfying.


The recipe does not follow the usual method for baking. It went against my instinct to add the ingredients in this order – but trust me, it yields an absolutely delicious texture.

It is adapted from Souvlaki for The Soul.

Honey Yoghurt Olive Oil & Lime Cake

  • Servings: 8
  • Difficulty: easy
  • Print

A healthy alternative to the traditional citrus cake.


  • 250g greek yoghurt – I used honey for extra flavour
  • 100g olive oil
  • 210g caster sugar
  • 2 eggs
  • Juice of 2 small limes
  • 180g self raising flour
  • A pinch of salt


  • Preheat your oven to 180ºC.
  • Grease a 20cm round baking tin with either butter and dust it with flour, or alternatively olive oil spray.
  • Break both eggs into a large mixing bowl and use an electric mixer to beat them lightly for about 30 seconds until they are looking slightly creamy.
  • Add the oil, sugar, and yoghurt, still whisking as you go. Everything should combine smoothly, about a minute of mixing.
  • Get a large metal spoon and fold your flour into the batter so as to not knock the air from the cake. This means to cut through the batter and turn it over, to mix well.
  • Pour into your greased tin and bake. I covered the top shelf, so it browned evenly.

Use icing sugar to dust the cake evenly. I made a syrup and drizzled it on top, added golden sugar and sugared limes, but the decoration is up to you. Grated lime zest would be wonderfully easy and look great.



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