Transport yourself to the sun-drenched islands of Greece with this irresistibly moist and fragrant honey cake. This traditional dessert, known locally as “melopita,” combines the golden sweetness of honey with warm Mediterranean spices for a treat that’s both comforting and exotic.
Unlike many complex desserts, this Greek honey cake maintains its authentic charm while being surprisingly simple to prepare. The result is a tender, aromatic cake that perfectly balances sweetness with subtle notes of cinnamon and orange.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- Ready in under an hour with just 10 minutes of active prep time
- Stays moist for days thanks to the honey-based recipe
- Perfect for both casual family desserts and elegant dinner parties
- No fancy equipment needed – just basic mixing bowls and a pan
Ingredients
- 1 ½ cups Greek yogurt
- ½ cup honey
- 3 large eggs
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ½ cup flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp olive oil or melted butter
Instructions
- Prepare your pan and oven:Preheat the oven to 350°F (175°C). Lightly grease your 9-inch pan and line the bottom with parchment paper for easy removal later. It’s a small extra step, but trust me—it saves the cake from sticking.
- Mix the wet ingredients:In a large bowl, whisk together the Greek yogurt, honey, eggs, sugar, and vanilla extract. Whisk until smooth and slightly glossy. You’ll notice the honey giving the mixture a lovely golden tint.ezstandalone.cmd.push(function () { ezstandalone.showAds(162); });
- Add the zest and fat:Stir in the lemon zest and olive oil (or melted butter). The lemon zest lifts the flavor without overpowering the honey, and the fat adds tenderness.
- Combine the dry ingredients:In a separate bowl, mix the flour, cornstarch, baking powder, and salt. Add this mixture gradually to the wet ingredients, whisking gently until everything comes together. Don’t overmix—you want the batter smooth but not overworked.
- Pour and bake:Pour the batter into your prepared pan. It should spread evenly with a soft sheen. Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The edges should look slightly puffed and set.ezstandalone.cmd.push(function () { ezstandalone.showAds(164); });
- Cool down slowly:Let the cake cool in the pan for about 10 minutes before transferring it to a rack. It will deflate slightly as it cools—completely normal and part of its charm.
- Serve with love:Once cooled, drizzle with a little extra honey on top. Some people like to dust it with powdered sugar or add chopped pistachios or walnuts. I personally love it with just honey—it keeps the flavor pure and clean.
Tips & Variations
- Use Greek honey for the most authentic flavor, but any quality honey works well
- Add 1/2 cup chopped walnuts or pistachios for extra texture
- Replace orange zest with lemon zest for a different citrus note
- Drizzle with extra warm honey just before serving for added moisture
- Dust with powdered sugar for an elegant finish
Serving Suggestions
Serve this honey cake slightly warm with a dollop of Greek yogurt or vanilla ice cream. For an authentic Greek coffee house experience, pair it with a strong cup of coffee or traditional Greek coffee.
Notes
- Stores well at room temperature for up to 3 days when wrapped tightly
- Can be frozen for up to 2 months
- Cake will become more moist and flavorful the day after baking
FAQs
- Can I make this cake ahead? Yes, it actually improves in flavor after 24 hours.
- Is this cake very sweet? It’s moderately sweet, with the honey providing a complex sweetness rather than sugary intensity.
- Can I use olive oil instead of vegetable oil? Yes, though it will add a distinct flavor that some may prefer.
- Why did my cake sink in the middle? Make sure your baking powder is fresh and avoid opening the oven door while baking.
Servings4
Prep15 min
Cook40 min
Calories—
Ingredients
- 1 ½ cups Greek yogurt
- ½ cup honey
- 3 large eggs
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ½ cup flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp olive oil or melted butter
Steps
- Prepare your pan and oven:Preheat the oven to 350°F (175°C). Lightly grease your 9-inch pan and line the bottom with parchment paper for easy removal later. It’s a small extra step, but trust me—it saves the cake from sticking.
- Mix the wet ingredients:In a large bowl, whisk together the Greek yogurt, honey, eggs, sugar, and vanilla extract. Whisk until smooth and slightly glossy. You’ll notice the honey giving the mixture a lovely golden tint.ezstandalone.cmd.push(function () { ezstandalone.showAds(162); });
- Add the zest and fat:Stir in the lemon zest and olive oil (or melted butter). The lemon zest lifts the flavor without overpowering the honey, and the fat adds tenderness.
- Combine the dry ingredients:In a separate bowl, mix the flour, cornstarch, baking powder, and salt. Add this mixture gradually to the wet ingredients, whisking gently until everything comes together. Don’t overmix—you want the batter smooth but not overworked.
- Pour and bake:Pour the batter into your prepared pan. It should spread evenly with a soft sheen. Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The edges should look slightly puffed and set.ezstandalone.cmd.push(function () { ezstandalone.showAds(164); });
- Cool down slowly:Let the cake cool in the pan for about 10 minutes before transferring it to a rack. It will deflate slightly as it cools—completely normal and part of its charm.
- Serve with love:Once cooled, drizzle with a little extra honey on top. Some people like to dust it with powdered sugar or add chopped pistachios or walnuts. I personally love it with just honey—it keeps the flavor pure and clean.
Notes
- Stores well at room temperature for up to 3 days when wrapped tightly
- Can be frozen for up to 2 months
- Cake will become more moist and flavorful the day after baking
