Description
This Greek Honey Cake is a slice of pure Mediterranean comfort — rich, tender, and glowing with the natural sweetness of honey and olive oil. It’s a dessert that feels indulgent but still wholesome, thanks to its simple, nourishing ingredients. Each bite bursts with citrus, spice, and floral honey notes that get even better as it rests.
Cut into 12 slices, it offers a satisfying dose of energy from natural carbs, plus a little protein from the eggs and creamy yogurt.
The best part? It’s an easy, mostly hands-off recipe — perfect for home bakers who want impressive flavor without complicated steps. The key to perfection? Letting that golden honey syrup fully soak in. Patience makes magic here.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 2 large eggs, room temperature
- 1 cup full-fat Greek yogurt, room temperature
- 1 tsp pure vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
For the Honey Syrup
- 1 cup water
- ¾ cup granulated sugar
- ¾ cup high-quality honey (Greek thyme or orange blossom is perfection)
- 1 cinnamon stick
- 3–4 whole cloves
- 2-inch strip orange peel
- 2-inch strip lemon peel
- 1 tbsp fresh lemon juice
Optional Garnish
- Crushed walnuts or pistachios
- A light dusting of ground cinnamon
Instructions
Begin here so it has time to cool before you pour it on the cake.
In a medium saucepan, add water, sugar, cinnamon stick, cloves, and both citrus peels. Bring it to a gentle boil, stirring until the sugar dissolves completely. Lower the heat and simmer for about 10 minutes, letting the spices and peels release their aroma.
Remove from heat, stir in the honey and lemon juice until the honey melts smoothly. Strain out the solids and set the syrup aside to cool completely.
Preheat your oven to 350°F (175°C). Lightly oil or butter a 9×9-inch square pan (or a 9-inch round pan) and dust with flour, tapping out any extra. This keeps the cake from sticking.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. A quick sift helps the cake bake up lighter and lump-free.
In a separate bowl, combine the sugar with both zests. Rub them together with your fingertips until fragrant — this step releases the citrus oils, giving your cake a bright, natural perfume.
Add the olive oil and whisk until fully blended.
Crack in the eggs one at a time, whisking after each until smooth and creamy. Then add the Greek yogurt and vanilla extract, whisking just until the batter is glossy and uniform.
(Room-temperature ingredients make all the difference — no curdled batter here!)
Tip the dry ingredients into the wet mixture. Gently fold together with a spatula until no dry streaks remain. Don’t overmix — that’s the fast track to a dense cake. A few small lumps are perfectly fine.
Pour the batter into your prepared pan, spreading it evenly. Bake for 35–45 minutes, or until the top is deep golden and a toothpick inserted in the center comes out clean.
Right after removing the cake from the oven, grab a skewer or fork and poke small holes all over the top. Slowly drizzle the cooled honey syrup over the hot cake, a little at a time. It will look like too much, but trust the process — the sponge will absorb every drop.
Leave the cake uncovered at room temperature for at least 2 hours, though overnight is even better. This allows the syrup to seep in completely, giving that tender, melt-in-your-mouth texture.
When the cake is fully soaked and cooled, top it with crushed nuts or a dusting of cinnamon for extra flair. Slice into neat squares or wedges and serve as is, or pair with a spoonful of Greek yogurt for a cozy, balanced dessert.
Notes
💡 Tips for the Best Greek Honey Cake
- Cool syrup + hot cake = perfect absorption. Don’t mix up the temperatures!
- Use real honey — cheap blends can dull the flavor.
- Don’t cover the cake while soaking. Moisture needs to evaporate slowly for the perfect sticky texture.
- Even better the next day — this cake ages like fine wine (or good olive oil).
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g