This Greek honey cake recipe yields a very moist cake, often found at Greek food 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 is light, sweet, and has a lot of honey flavour. Orange zest and juice give it just the balance it needs to be a real favourite. It’s so easy to make that you don’t even need a mixer! You make the batter and pop it in the oven. A simple honey syrup makes an already moist cake even moister. Plus, this is a great alternative to cakes with frosting and perfect to take 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. Remove from heat and let cool while you prepare 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
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.
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. 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.
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?
A baker’s trick to always having a moist cake is simple syrup! , whether I cooked a perfectly moist cake or left it in the oven a minute too long, we always used syrup. When you work with syrupy desserts, you always begin by making the syrup, so it has a chance to cool completely. Well, cool syrup on a warm cake or warm syrup on a cool cake. The opposing temperatures allow the cake to absorb the most syrup and give you the best results. I like to pour cool syrup on the warm cake, so that’s how I list it in my recipe.
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% |