Greek Honey Lemon Cake with a Twist
Indulge in the luscious flavors of the Mediterranean with this Greek Honey Lemon Cake with a Twist! This exquisite dessert combines the rich texture of fine semolina and the tangy brightness of lemon zest, elevated by a hint of aromatic cardamom for a surprising twist. Soaked in a luscious honey-lemon syrup, the moist cake is delightfully sweet and tangy with every bite. A garnish of crushed pistachios adds a satisfying crunch and vibrant color, making it as stunning as it is delicious. Perfect for gatherings or a special treat, this cake pairs beautifully with a cup of tea or coffee. With easy-to-follow steps and the option to serve warm or at room temperature, this homemade Greek dessert will quickly become a go-to favorite for anyone craving a taste of sunshine in every slice.
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Recipe Information
Ingredients
- 200 grams fine semolina
- 100 grams all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cardamom
- 125 grams unsalted butter, melted
- 150 grams granulated sugar
- 3 large eggs, room temperature
- 200 grams Greek yogurt
- 1 teaspoon vanilla extract
- 100 grams honey
- 1 tablespoon lemon zest
- 200 milliliters water (for syrup)
- 125 grams honey (for syrup)
- 75 milliliters lemon juice (for syrup)
- 1 teaspoon lemon zest (for syrup)
- 50 grams crushed pistachios (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, combine semolina, flour, baking powder, and ground cardamom. Set aside.
In a large mixing bowl, whisk together melted butter and sugar until smooth and creamy.
Add the eggs one at a time, whisking well after each addition, until the mixture is pale and fluffy.
Stir in Greek yogurt, vanilla extract, honey, and lemon zest until fully combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Do not overmix; the batter should be thick.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
While the cake is baking, prepare the syrup. In a small saucepan, combine water, honey, lemon juice, and lemon zest. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally. Remove from heat and let cool slightly.
Once the cake is out of the oven, allow it to cool in the pan for 10 minutes. Then, use a skewer or toothpick to poke holes all over the surface of the cake.
Slowly pour the warm syrup over the cake, allowing it to soak in evenly. Let the cake rest in the pan for another 20 minutes.
Carefully remove the cake from the pan and transfer it to a serving plate. Sprinkle the top with crushed pistachios for garnish.
Serve the cake slightly warm or at room temperature. Enjoy your Greek Honey Lemon Cake with a Twist!
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 43.9 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
