Greek Honey Walnut Cake


  • 1/3 cup Sue Bee® Honey
  • 2/3 cup sugar
  • 2 large lemons
  • 3/4 cup water
  • 1 (8 ounce) container plain low-fat yogurt
  • 1 tablespoon lemon zest
  • 6 large eggs
  • 1 cup butter
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup walnuts


  • 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.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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