Greek Honey Cake

12 servings


30 minutes

active time

1 hour 10 minutes

total time


1 cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

1 teaspoon orange zest

¾ cup butter

¾ cup white sugar

3 eggs

¼ cup milk

1 cup chopped walnuts

1 cup white sugar

1 cup honey

¾ cup water

1 teaspoon lemon juice


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.

In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.

Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.

For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.


Serving Size



423 kcal

Total Fat

19 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat



77 mg


196 mg

Total Carbohydrate

62 g

Dietary Fiber

1 g

Total Sugars

53 g


5 g

12 servings


30 minutes

active time

1 hour 10 minutes

total time
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