Today’s recipe is my version of a traditional Greek Honey Cake.
These honey cakes are a tradition in Greece and have been made for centuries. These cakes date back to the Ancient Greeks, who made little honey cakes from flour, honey and oil, sometimes baked with fresh flowers inside them, as gifts to their gods. They considered honey to be an important food as well as a healing medicine. Greek mythology also views honey as an aphrodisiac causing the lovers heart to fill with sweetness.
What a perfect cake to celebrate another year of life many more years of good living, which is also a Greek tradition/philosophy!
Don’t be fooled the cake itself is only slightly sweet with a nice hint of lemon flavor, but with the honey sauce this cake has just the right amount of sweetness, and reminds me of a pancake with syrup.
Greek Honey Cake
A simple cake recipe, this Greek Honey Cake, with a lemon scented honey syrup, is inspired by an ancient Greek dessert.
Ingredients
- Cake:
- 1 cup unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 cup whole milk
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla
- 1 lemon, juiced and zested
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- --
- Honey Syrup:
- 2/3 cup honey
- 1/3 cup light brown sugar, packed
- 1/3 cup water
- 1 teaspoon vanilla
- 1 lemon, juiced and zested
Instructions
Preheat oven to 350 degrees F. Grease and flour a 8-inch square or round cake pan. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
In a small bowl, whisk together the milk, yogurt, vanilla, lemon juice and zest. Set aside.
In a large bowl, using a hand-held mixer or stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar on medium speed, until light and fluffy, approximately 4-5 minutes.
Beat in eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed.
Slowly beat in the flour mixture and milk mixture, a little at a time, mixing just until incorporated.
Pour batter into prepared cake pan.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then slice. Pour honey syrup over the cake, right before serving.
For the Honey Syrup: In a saucepan, combine honey, brown sugar and water. Bring to a simmer and cook 5 minutes. Stir in the vanilla, lemon juice and zest, bring to a boil and cook for 2 minutes. Cool slightly before pouring over the cake.
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What interesting facts about honey and Greek traditions!
Can you make it the day before? If so, can you pour the syrup the day before as well?
Hi Daisy! The cake and syrup can be made the day before, but I would recommend waiting to add the syrup the day of serving or it might get too soggy.