A yoghurt honey cake is one of the most reliable cakes you can bake. It mixes in a single bowl, requires no creaming of butter or folding of egg whites, and produces a dense, moist crumb that stays good for four or five days – longer than most cakes. The yoghurt keeps it moist and adds a slight tang that stops the honey sweetness from becoming cloying. It’s not a showpiece cake, but it’s the kind of thing that disappears quickly and gets requested again.
The Recipe
In a large bowl, whisk together: 3 eggs, 1 cup full-fat plain yoghurt, three-quarters of a cup of good honey, half a cup of neutral oil (sunflower or light olive oil), and 1 teaspoon vanilla extract. Sift in: 2 cups plain flour, 2 teaspoons baking powder, half a teaspoon bicarbonate of soda, and a pinch of salt. Fold until just combined – a few streaks of flour are fine at this stage; they’ll incorporate as you pour the batter. Add the zest of 1 lemon and fold through.
Pour into a lightly greased and lined 900g loaf tin or a 22cm round cake tin. Bake at 170°C for 45-55 minutes (loaf) or 35-40 minutes (round) until a skewer inserted in the centre comes out clean. If the top is browning too quickly, lay a piece of foil loosely over the tin after 25 minutes. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
A Honey Glaze
While the cake is still warm, brush the surface generously with 2 tablespoons of warmed honey. The heat of the cake absorbs the honey into the crust, adding additional moisture and a glossy finish. This step is optional but takes 30 seconds and visibly improves the final result – the top becomes lacquered rather than matte, which signals the honey flavour before anyone has tasted it.
Variations
Orange and almond: replace the lemon zest with orange zest and add 50g of ground almonds in place of an equal amount of flour. The ground almonds add richness and a slightly denser, more tender crumb. Top with flaked almonds before baking. Lavender honey: use lavender honey specifically, and add a pinch of dried culinary lavender to the batter. This produces an aromatic version that works well served with a cup of tea. Rosemary and honey: stir a tablespoon of finely chopped fresh rosemary into the batter. This sounds unusual but rosemary and honey is a classic pairing – the herb’s slight bitterness tempers the sweetness and adds complexity.
Serve in slices with a spoonful of plain yoghurt alongside – the yoghurt’s tartness cuts through the honey’s sweetness and the combination feels more complete than the cake alone. Warm from the oven with cold yoghurt is the best version.
