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Greek Honey Cake

Greek Honey Cake

This Greek honey cake recipe yields a very moist cake permeated with orange and lemon flavors. It is loaded with walnuts and soaked in a honey syrup.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: Greek

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 12 servings

Calories: N/A per serving

Ingredients

  • 1 cup - 1 cup honey
  • ¾ cup - 0.75 cup white sugar
  • ¾ cup - 0.75 cup water
  • 1 teaspoon - 1 teaspoon lemon juice
  • 1 cup - 1 cup all-purpose flour
  • 1 ½ teaspoon - 1.5 teaspoons baking powder
  • 1 teaspoon - 1 teaspoon orange zest
  • ½ teaspoon - 0.5 teaspoon ground cinnamon
  • ¼ teaspoon - 0.25 teaspoon salt
  • ¾ cup - 0.75 cup butter
  • 3 - 3 eggs
  • ¼ Cup - 0.25 cup milk
  • 1 cup - 1 cup chopped walnuts

Instructions

  1. Combine honey, 1 cup sugar, and water in a saucepan; bring to a simmer and cook 5 minutes. Stir in lemon juice; bring to a boil and cook for 2 minutes. Remove from heat and let cool while you prepare the cake.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
  3. Combine flour, baking powder, orange zest, cinnamon, and salt in a bowl; set aside.
  4. Beat remaining 3/4 cup sugar and butter together in a large bowl until light and fluffy. Beat in eggs, one at a time. Beat in flour mixture, alternating with milk, beating just until incorporated; stir in walnuts. Pour batter into the prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into center comes out clean, about 40 minutes.
  6. Remove cake from oven and poke holes over the surface with a toothpick. Slowly ladle the cooled honey syrup over cake. For best results, set cake aside for 4 to 6 hours to cool and absorb the syrup before slicing and serving.

Nutrition

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