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A thick square slice of Greek honey cake soaked in syrup, topped with whipped cream, chopped pistachios, and an extra drizzle of honey. The glossy surface and golden color highlight the cake’s moist, tender crumb.

Greek honey cake

A soft, moist Greek honey cake soaked with warm honey syrup that seeps into every crumb. Made with olive oil, yogurt, and citrus zest, this cake stays tender for days and tastes even better after resting overnight. Inspired by a tiny café in Athens, it’s simple, deeply aromatic, and perfectly balanced between sweet and tangy — no frosting, no fuss, just pure honey-soaked comfort.
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Prep Time 20 minutes
Cook Time 35 minutes
2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Dessert, Snack, Tea Cake
Cuisine: Greek, Mediterranean
Calories: 355
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base:
  • 2 cups All-purpose flour - Spoon and level for accuracy
  • 1 cup Greek yogurt - Full-fat preferred for moisture
  • ½ cup Olive oil - Light or extra light not extra virgin
  • 3 large Eggs - Room temperature
  • ¾ cup Sugar - White granulated
  • 2 teaspoon Baking powder - Helps rise evenly
  • ½ teaspoon Baking soda - For tenderness
  • ¼ teaspoon Salt - Enhances flavor
  • 1 tablespoon Orange zest - Freshly grated
  • 1 teaspoon Lemon zest - Optional for brightness
For the Honey Syrup:
  • ¾ cup Honey - Greek thyme honey if possible
  • ½ cup Water - Room temperature
  • ½ cup Sugar - White or golden
  • 2 tablespoon Lemon juice - Balances sweetness
  • 1 stick Cinnamon - Optional but traditional
  • 1 strip Orange peel - Adds fragrance
Optional Toppings:
  • 2 tablespoon Chopped pistachios - For garnish
  • 1 tablespoon Orange zest - For brightness
  • 1 tablespoon Chopped walnuts - Adds crunch
  • 1 teaspoon Sesame seeds - Lightly toasted

Equipment

  • 1 9x13 inch baking pan (Metal or glass both work)
  • 1 Large mixing bowl (For combining wet ingredients)
  • 1 Whisk (No mixer needed)
  • 1 Small Saucepan (To prepare honey syrup)
  • 1 Zester or fine grater (For orange and lemon zest)

Method
 

  1. In a large bowl, whisk together eggs and sugar for 3–4 minutes until pale and fluffy. Add Greek yogurt and olive oil, then stir in orange and lemon zest.
  2. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gently fold dry mixture into wet until just combined — do not overmix.
    A bowl of creamy Greek honey cake batter with bright orange zest folded in, and a whisk resting inside. The smooth batter shows the blend of yogurt, olive oil, eggs, and citrus for a light, moist texture.
  3. Pour batter into a greased 9x13 pan and spread evenly. Bake at 350°F (175°C) for 30–35 minutes, until golden and a toothpick comes out mostly clean.
  4. While cake bakes, combine honey, water, sugar, lemon juice, cinnamon stick, and orange peel in a saucepan. Bring to a boil, then simmer 5 minutes. Remove solids.
    A saucepan filled with warm golden honey syrup being stirred with a wooden spoon, showing the glistening texture of Greek honey mixed with lemon juice, sugar, and orange peel for the Greek honey cake.
  5. When cake comes out of oven, immediately poke holes all over with a skewer. Slowly pour warm syrup over hot cake, letting it absorb before adding more.

Nutrition

Serving: 122gCalories: 355kcalCarbohydrates: 50gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10.5gCholesterol: 55mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 80IUVitamin C: 3mgCalcium: 70mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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