Citrus Cardamom Honey Yogurt Cake

Citrus Cardamom Honey Yogurt Cake

Super easy Citrus Cardamom Honey Yogurt Cake.

First of all being English I should know we spell it Yoghurt not Yogurt, but as I adapted an Ina Garten (American) recipe you can forgive me right?! and yes it’s a long title, I feel I should have put a comma or an & in somewhere…

Citrus Cardamom Honey Yogurt Cake

One taste of this cake and you won’t care about spelling, what time it is, what day it is…..OK I’m exaggerating but you get what I’m saying.

Everyone who tasted this cake adored both its flavour and texture. My husband who isn’t normally a fan of my dominantly citrus flavoured cakes, wolfed down 3 slices for breakfast one morning before work.

Citrus Cardamom Honey Yogurt Cake


Lightly flavoured with orange, lemon zest and ground cardamom that blend so well together.

Moist from honey flavoured Greek-style yogurt, both sunflower and olive oil and glazed with a honey and orange juice ‘syrup’

And has a similar texture to Basbousa – Middle Eastern semolina-yogurt cake soaked in syrup.

Citrus Cardamom Honey Yogurt Cake

If you can’t buy honey flavoured Greek-style yogurt then plain yogurt will work, as you will be glazing the cake with honey anyway.

In any case use full-fat yogurt, preferably organic, to ensure the cake has the best taste and texture possible.


Citrus Cardamom Honey Yogurt Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Serving Size: 12

Super easy citrus cardamom honey yogurt cake with a honey orange juice glaze. Similar texture to Middle Eastern Basbousa.


For the cake:
    • 190g plain flour
    • 2 tsp baking powder
    • 1/2 tsp ground cardamom
    • 1/2 tsp salt
    • 240ml Organic honey Greek-style wole-milk yogurt
    • 200g golden caster sugar
    • 3 large eggs
    • 1 1/2 tsp lemon zest
    • 1 tsp orange zest
    • 1/4 tsp vanilla extract
    • 60ml olive oil
    • 60ml sunflower oil
For the glaze:
    • 2 tablespoon light runny honey
    • 1 tablespoon freshly squeezed orange juice
To decorate:
  • icing sugar, sieved


  1. Preheat the oven to 180°C/Gas 4. Grease a 20cm square brownie pan. Line with greaseproof paper, make sure you leave a little overhang.
  2. Sift together the flour, baking powder, cardamom and salt into a bowl. In another bowl, whisk together the yoghurt, sugar, eggs, citrus zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
  3. With a rubber spatula, fold the oils into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a cake tester placed in the centre of the loaf comes out clean.
  4. Meanwhile, heat the fresh orange juice and honey in a small pan until it begins to bubble. Set aside to cool.
  5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully take the cake out of the pan, sit it on top of a chopping board covered with paper towels, peel back the baking paper from the sides of the cake. While the cake is still warm, pour over or brush the honey glaze and allow it to soak in. Cool. Divide cake into 12 pieces and dust with icing sugar.

Inspiration for this cake came from Maryam’s beautiful Yogurt Berry Loaf Cake.

Citrus Cardamom Honey Yogurt Cake
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Citrus Cardamom Honey Yogurt Cake

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