Greek Honey Cake

Recipe View Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, orange zest, cinnamon, and salt. Set aside. (3 minutes)

Recipe View In a large bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy. (5 minutes)

Recipe View Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. (5 minutes)

Recipe View Stir in the toasted walnuts. (2 minutes)

Recipe View Pour the batter into the prepared baking pan and spread evenly. (1 minute)

Recipe View Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan while you prepare the honey syrup. (40 minutes)

Recipe View While the cake bakes, prepare the honey syrup. In a saucepan, combine the honey, the remaining 1 cup of sugar, and water. Bring to a simmer over medium heat and cook for 5 minutes. (7 minutes)

Recipe View Stir in the lemon juice and bring the syrup to a gentle boil for 2 minutes. Remove from heat. (3 minutes)

Recipe View Once the cake has cooled slightly, cut it into diamond shapes or squares. Slowly pour the warm honey syrup evenly over the cake, allowing it to soak in. (5 minutes)