8 Jan

  honey cake  

Honey-Lemon Olive Oil Cake

There is something about citrus fruits that makes me always think of india…summer….and playing in the backyards(or aangan) as we call. The refreshing smell of fresh lemon lets me go back to the summer of my childhoods , where mango,lemon,neem and guava trees were a common sight and so was lemonade -the ultimate indian summer cooler. So is this cake based on lemon-honey theme which i came across a few months back and had bookmarked it . It is sugarless and butterless using olive oil instead. 

lemon cake

 I wanted to celebrate another sucess from the place i grew up and have very fond memories of and was my home till my marriage – The Indian Space Research Organisation or ISRO achieved another milestone on jan 5th as it successfully launched the Geo-synchronous Satellite Launch Vehicle or GSLV-D5 from the Satish Dhawan Space Centre at Sriharikota in Andhra Pradesh.


Coming back to this cake – The honey adds a depth of flavour to contrast against the zingy lemon, and the lemon juice,youghrt and honey ensure that the cake is perfectly moist and not overly sweet but gives a slight tangy hint.

lemon +cake


adapted from sixteenbeans

  • 3 eggs
  • 1 1/2 c. plain yogurt (not low-fat)
  • 2/3 c. olive oil
  • 1 c. honey
  • 1 t. vanilla
  • 2 T. (generous) grated lemon zest (from 2 large lemons)
  • 2 T. fresh lemon juice
  • 2 1/2 c. (12 1/2 oz.) flour
  • 2 1/2 t. baking powder
  • 3/4 t. baking soda
  • 1/2 t. salt
  • pinch ground nutmeg

easy lemon cake


Pre-heat oven to 350. Grease a 9″ springform pan and line the bottom with parchment paper.

In a large bowl whisk eggs lightly. Add yogurt, olive oil, honey, vanilla, lemon zest and juice, whisking till combined. Add remaining ingredients and whisk till just smooth and no lumps remain – do not over whisk.

lemon honey cake

Pour the batter into the cake pan and bake for 60-70 minutes, until a tester comes out clean (cover with foil if the top is getting too dark toward the end). Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely.

This cake will stay fresh for several days, well wrapped.

lemonhoney cake

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…



  1. Kalyani May 24, 2014 at 3:09 pm #

    Hello! Thank you for this wonderful recipe. Love your little nuggets in every post. I actually landed here looking for the Pomegranate cake recipe and ended up browsing around. Splendid job! Keep it up :). Just have one query – Will it be okay to halve all the ingredients and make this lemon cake. I would love to try it out as soon as I can. Thanks much in advance!

    • ummfathima May 24, 2014 at 5:23 pm #

      Thanks for the inspiring words…glad to help someone always. You are welcome. Yes why not, do halve the ingredients. But not decrease the amont of lemon – if you want to have that lemony flavour. In fact i especially have a small bundt pan in which i halve the ingredients and bake, enough for our small family.

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