Citrus Olive Oil Yogurt Cake with Glaze
A simple, tender citrus cake made with Greek yogurt, olive oil, fresh lemon and orange zest, and finished with a bright citrus glaze.
There’s something especially lovely about a cake that doesn’t require much fuss. No mixer, no complicated decorating, no layers to assemble—just a handful of ingredients, fresh citrus, and a generous drizzle of glaze.
This Citrus Olive Oil Yogurt Cake is exactly that kind of recipe.
Greek yogurt gives the cake a wonderfully soft, moist crumb, while olive oil adds richness without making it feel heavy. Fresh lemon and orange zest perfume the cake with citrus, and a simple powdered sugar glaze adds just enough sweetness and brightness to finish it.
It’s the kind of cake I love for an afternoon coffee, a slow weekend breakfast, or a casual gathering where you want something beautiful on the table without spending hours in the kitchen.
Why You’ll Love This Citrus Olive Oil Cake
This recipe is simple enough for an everyday bake but elegant enough to serve for brunch or dessert. Greek yogurt and olive oil keep the crumb tender and moist, while lemon and orange give the cake a layered citrus flavor that lemon alone can’t provide.
It’s also easy to make without special equipment. A couple of bowls, a whisk, and your cake pan are really all you need.
Citrus Olive Oil Yogurt Cake with Glaze
Equipment
- Mixing bowl
- Rubber Spatula
- zester
- 8-inch round cake pan
Ingredients
For the Citrus Olive Oil Yogurt Cake
- 1 cup Greek yogurt
- 2 large whole eggs
- 3/4 cup granulated sugar
- 1/2 cup olive oil
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- zest of 1 lemon
- zest of 1 orange
For the Citrus Glaze
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon or fresh orange juice (add more if too thick)
Instructions
How to Make Citrus Olive Oil Yogurt Cake
Prepare the oven and pan.
- Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper for easy removal.
Combine the wet ingredients.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, sugar, and olive oil until smooth and well combined.
Add the citrus.
- Add the lemon and orange zest to the wet ingredients and whisk until evenly distributed. As you whisk, the citrus oils will begin to perfume the batter.
Add the dry ingredients.
- Add the flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined.Avoid overmixing once you add the flour. Mix only until the flour disappears to keep your cake tender.
Bake.
- Pour the batter into your prepared cake pan and smooth the top.Bake at 350°F for 25–35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.Allow the cake to cool about 45 minutes to 1 hour before adding the glaze.
Make the Citrus Glaze
- While the cake cools, whisk together the powdered sugar and fresh lemon or orange juice until smooth.For a brighter, slightly tart finish, use lemon juice. For something softer and sweeter, orange juice works beautifully.
- Once the cake has cooled, pour or drizzle the glaze generously over the top, letting a little run down the sides.Let the glaze set slightly before slicing.
Notes
Tips for the Best Olive Oil Yogurt Cake
Use fresh citrus. The zest provides much of the flavor in this recipe, so freshly grated lemon and orange zest make a noticeable difference.
Zest before juicing. If you're using one of your citrus fruits for the glaze, always zest it first. It’s much easier than trying to zest a squeezed orange or lemon.
Don't overmix the batter. Once you add the flour, fold everything together gently. Overmixing can create a denser cake.
Let the cake cool before glazing. Pouring the glaze onto a warm cake will cause it to melt and soak into the surface. For that beautiful white finish, wait until the cake is completely or almost completely cool.
Choose an olive oil you enjoy. Because olive oil is a primary ingredient, its flavor matters—a fruity, mild extra-virgin olive oil pairs especially well with citrus.
Lemon Glaze vs. Orange Glaze
Either citrus works beautifully, but each gives the finished cake a slightly different personality.
Lemon glaze creates a brighter, tangier contrast against the sweet cake, while orange glaze gives it a softer, sweeter finish.
You can also combine the two juices for a true lemon-orange glaze.
How to Serve Citrus Olive Oil Yogurt Cake
Serve this cake simply with coffee or tea, or dress it up with fresh berries, orange slices, lemon zest, or a spoonful of Greek yogurt.
For spring and summer gatherings, I love placing it on a simple cake stand and decorating the platter with fresh citrus and herbs. It looks beautiful without feeling overly styled.
How to Store It
Store leftover Citrus Olive Oil Yogurt Cake in an airtight container at room temperature for a short period or refrigerate it for longer storage. Bring refrigerated slices closer to room temperature before serving for the softest texture.
A Simple Cake for Citrus Season
Some of my favorite recipes prove simple food can still feel special.
This Citrus Olive Oil Yogurt Cake with Glaze uses familiar pantry staples but transforms them with fresh lemon, orange, creamy Greek yogurt, and good olive oil. The result is soft, bright, and just sweet enough—a simple cake that feels special for slow mornings, afternoon coffee, and sharing around the table. And because it comes together so simply, it’s the kind of recipe you may find yourself returning to all citrus season long.
Pin it! Save it for later!
0
