Lemon and Thyme Olive Oil Cake

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Recipe by Naomi Sherman


Net Carbs







Olive oil cakes are on trend right now
I may not be a celebrity but I know my olive oil cakes
I love to add zesty lemon and delicate thyme to my olive oil cake to really make it something special
But the true hero of this cake is the Australian Bertolli Olive Oil
Not only does the olive oil give this cake amazing texture, but the soft, herbaceousness of the oil perfectly blends with the lemon and the thyme to give you an elevated flavour that is fresh and vibrant
I love to serve mine with a good dollop of honey-swirled yoghurt for that perfect finishing touch
Try it yourself


  • 85 grams of Greek yoghurt

  • 140 grams of Bertolli olive oil

  • 230 grams of honey

  • 2 teaspoons of fresh thyme (lemon thyme is incredible if you can get it)

  • 1 tablespoon of lemon zest

  • 3 eggs

  • 230 grams of plain flour

  • 1/2 teaspoon of baking powder

  • 1/2 teaspoon of bicarb soda

  • Pinch of salt


  • Preheat your oven to 170°, conventional.
  • Lightly grease a 20cm cake tin with olive oil, then line with baking paper.
  • Place the yoghurt, olive oil, honey, thyme and lemon zest into a large mixing bowl and stir to combine.
  • Add the eggs and beat until combined.
  • Sift the dry ingredients into the bowl and then mix well to form a batter.
  • Pour the batter into your prepared cake tin then bake for 35-45 minutes, or until a skewer comes out clean.
  • Allow to rest in the tin for 15 minutes before removing and cooling on a rack.
  • Serve cold with a dusting of icing sugar and honey-swirled yoghurt.
  • Enjoy!

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories243
  • % Daily Value *
  • Total Fat 12.2g 19%
    • Total Carbohydrate 28.8g 10%
      • Protein 5.3g 11%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.