Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup extra-virgin olive oil
- 1 cup granulated sugar
- 3 large eggs, room temperature
- Zest of 2 lemons
- ⅓ cup fresh lemon juice
- ½ cup plain Greek yogurt
- 2 tsp mastiha resin (or 1 tsp vanilla extract if unavailable)
- ½ cup chopped walnuts, toasted
- For glaze: ¼ cup honey, 1 tbsp lemon juice, 1 tbsp pine nuts, pomegranate arils for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat olive oil and sugar until well combined. Add eggs one at a time, then mix in lemon zest, lemon juice, yogurt, and mastiha.
- Gradually fold in dry ingredients until just combined. Stir in walnuts.
- Pour batter into prepared pan and smooth top. Bake 45–55 minutes, or until a toothpick comes out clean.
- Let cool in pan for 15 minutes, then invert onto a wire rack.
- While cake cools, whisk honey and lemon juice. Brush warm cake with half the glaze.
- Cool completely, then drizzle with remaining glaze and garnish with pine nuts and pomegranate arils.
Notes
- Mastiha gives an authentic Greek resin flavor; if unavailable, vanilla or almond extract work well.
- For a dairy-free version, use coconut yogurt and ensure honey is plant-based (sub maple syrup in glaze).
- Bake time may vary—start checking at 40 minutes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 285 Kcal
- Sugar: 22g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 38mg
