Directions

• Preheat oven to 350 F.
• Grease a 13×9 metal baking pan.
• In a food processor, with knife blade attached, combine walnuts with 1/4 cup sugar and process until walnuts are finely ground.
• Combine flour, baking powder, baking soda, salt, cinnamon, and cloves in separate bowl.
• In a large bowl, with mixer at medium speed, beat butter with remaining 3/4 cup sugar until creamy.
• Add eggs, one at a time, beating well after each addition.
• Beat in lemon peel.
• With a mixer at low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture; beat just until better is smooth, occasionally scraping bowl with rubber spatula.
• Fold in walnut mixture.
• Spread batter in prepared pan.
• Bake 30-35 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, prepare syrup: From lemons, grate 1 tablespoon lemon peel and squeeze 3 tablespoons juice.
• In a 1-qt saucepan, combine Sue Bee® honey, sugar, lemon peel and 3/4 cup water; heat to boiling over high heat, stirring constantly.
• Reduce heat to medium and cook 2 minutes.
• Remove saucepan from heat and stir in lemon juice; cook slightly.
• When cake is done, transfer pan with cake to a wire rack.
• With a toothpick, poke holes all over top of cake.
• Spoon warm syrup over cake.
• Cool cake completely in pan before serving.
• When cool, cut cake lengthwise in half, each half crosswise into four pieces, and each piece diagonally in half to form two triangles.