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5 from 5 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 Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Yogurt and Honey Olive Oil Cake with Figs, yogurt cake, olive oil cake, easy simple fig cake, fig cake
Servings: 8 people
Author: Gaby


  • 1 cup Whole Milk Stonyfield Greek yogurt
  • 2/3 cup olive oil, plus more for coating the pan (use a neutral flavored olive oil)
  • 2/3 cup honey
  • 2 teaspoon grated lemon zest
  • 3 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 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


  • 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.


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.