Golden Honey Cake

We love this recipe as a base for strawberry shortcake or any other fruit dessert. All you need is some honey and lemon and vanilla and you’ve got a fabulous rustic desert cake base.

Dry mix

Wet mix

  • 2 large eggs
  • 1 stick (½ cup) unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 1¾ cups plain yogurt
  • 1 tbsp fresh lemon juice
  • 6 tbsp honey
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F, use convection if you have it; lightly grease a loaf pan
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk smooth
  3. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  4. Fill loaf pan, sprinkle with sanding sugar
  5. Bake 50-60 minutes, or until the tops JUST spring back. Do not over bake.
  6. Remove from oven, set in pan for 15 minutes, then remove to cooling rack

Makes 12-16 muffins or 2 shallow loaves

David Zivot

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