This recipe yields a beautifully moist Greek honey cake, which is often offered at Greek culinary festivals.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 12
Yield: 1 (9-inch square) cake
My extra-moist Greek honey cake has a strong honey flavor and is light and sweet. It has the perfect balance thanks to the orange juice and zest, making it a true favorite. You don’t even need a mixer because it’s that simple to make! After preparing the batter, you place it in the oven. An already moist cake gets even moister with a simple honey syrup. This is also a fantastic substitute for frosted cakes and ideal to bring to a dinner party!
Ingredients
1/2x1x2x
Original recipe (1X) yields 12 servings
1 cup honey
1 ¾ cups white sugar, divided
¾ cup water
1 teaspoon lemon juice
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup unsalted butter
3 eggs
¼ cup milk
1 cup chopped walnuts
Directions
Step1
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. Take off the heat and allow it to cool while you make the cake.
Step2
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
Step3
Combine flour, baking powder, orange zest, cinnamon, and salt in a bowl; set aside.
Step4
In a large bowl, beat together the remaining 3/4 cup sugar and butter until light and fluffy. Add the eggs one at a time and beat. Add the flour mixture and milk alternately, mixing just until combined; whisk in the walnuts. Pour batter into the prepared pan.
Step5
Bake in the preheated oven until a toothpick inserted into centre comes out clean, about 40 minutes.
Step6
Remove cake from oven and poke holes over the surface with a toothpick. Pour the cooled honey syrup over the cake slowly. For best results, set cake aside for 4 to 6 hours to cool and absorb the syrup before slicing and serving.
Why You’ll Love This Recipe
This moist, syrup-soaked cake is infused with the flavors of lemon, orange, and honey.
The cake features chopped walnuts for textural contrast with the tender crumb.
“The taste is truly phenomenal!.
How do you keep cake moist?
Simple syrup is a baker’s secret to consistently creating a moist cake; regardless of whether I prepared a perfectly moist cake or let it bake for an extra minute, we always utilized syrup. Making the syrup is always the first step when working with sugary desserts so it can cool fully. Cool syrup on a warm cake or heated syrup on a cool cake. The cake can absorb the most syrup and produce the best results because of the contrasting temperatures. I include chilly syrup in my recipe since I prefer to pour it over warm cake.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 423 | |
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 8g | 42% |
| Cholesterol 77mg | 26% |
| Sodium 196mg | 9% |
| Total Carbohydrate 62g | 23% |
| Dietary Fiber 1g | 4% |
| Total Sugars 53g | |
| Protein 5g | 9% |
| Vitamin C 1mg | 1% |
| Calcium 55mg | 4% |
| Iron 1mg | 7% |
| Potassium 99mg | 2% |