If you’ve ever wanted to bake something that tastes like sunshine, this Greek Honey Cake might just be the one. It’s warm, comforting, and carries that subtle sweetness that makes you stop for a moment after the first bite. The kind that reminds you of summer afternoons, open windows, and the soft hum of bees in a garden somewhere far away.
The first time I made this cake, I didn’t plan to. It was one of those cozy afternoons when the craving for something homemade sneaks up on you—but I didn’t want anything heavy or overly sweet. I remembered having a jar of good local honey on the counter, and somehow, everything started from there. Flour, eggs, yogurt… simple ingredients that quietly turn into something beautiful together.
And that’s really what this cake is—simple, elegant, and honest. You don’t need fancy tools or special equipment. Just a bowl, a whisk, and maybe a cup of tea to sip while it bakes.
A Bit About the Flavor
This Greek Honey Cake (also called Melopita) is a cross between a soft sponge and a custardy cheesecake. It’s not cloyingly sweet—the honey brings natural warmth, while Greek yogurt gives it a light tang that balances everything out. The texture is moist and tender, almost like it hugs the fork when you lift it.
Some recipes use ricotta or myzithra cheese, but I’ve found that thick Greek yogurt does the trick beautifully and keeps things simple. The result is a cake that feels rustic yet refined—one you could serve after dinner or even with morning coffee.
If you’re the kind of person who enjoys understated desserts that don’t try too hard, you’ll fall in love with this one.
Ingredients
(This recipe makes one 9-inch round cake. Use a springform pan or regular cake pan—both work fine.)
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1 ½ cups full-fat Greek yogurt (plain and unsweetened)
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½ cup good-quality honey (something floral if possible)
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3 large eggs, at room temperature
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½ cup granulated sugar
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1 teaspoon pure vanilla extract
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1 teaspoon finely grated lemon zest (optional but adds brightness)
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½ cup all-purpose flour
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2 tablespoons cornstarch
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½ teaspoon baking powder
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A pinch of salt
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2 tablespoons olive oil or melted butter (for richness)
To serve:
A drizzle of extra honey and a sprinkle of chopped nuts or cinnamon, if you like.
Directions
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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. -
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. -
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 from the Kitchen
This cake is meant to be simple. Don’t worry about making it perfect—rustic is the goal here. The surface might crack a little, or the edges may brown unevenly, but that’s exactly what makes it feel homemade and comforting.
If you’re baking on a humid day, you might need to add a touch more flour (about a tablespoon). Greek yogurt thickness can vary, and sometimes that little adjustment helps the cake set better.
For a bit of variation, you can:
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Add a teaspoon of ground cinnamon to the batter for a cozier flavor.
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Replace the lemon zest with orange zest for a deeper citrus note.
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Use a blend of honey types if you have them—each one adds its own character.
How to Store It
Greek Honey Cake keeps well for up to four days at room temperature, covered loosely with foil or in an airtight container. You can refrigerate it if your kitchen is warm, but let it come to room temperature before serving—the flavors bloom beautifully when it’s not cold.
Some people like to rewarm slices for 10 seconds in the microwave before eating. It softens the texture and brings out the honey aroma again. If you’re making it ahead for a gathering, you can easily bake it a day in advance.
Why You’ll Want to Make It Again
This cake feels like a pause. It’s not flashy or fussy, but it has that old-world charm that makes you appreciate slowing down. You whisk, you wait, and suddenly your kitchen smells like honey and warmth.
I’ve made it countless times now, often tweaking little things here and there—sometimes a splash of vanilla, sometimes less sugar, sometimes a darker honey. And every time, it’s just right in its own way.
If you’ve been looking for a dessert that’s easy, wholesome, and quietly special, give this one a try. You’ll probably find yourself cutting “just one more slice” before realizing the cake’s half gone.
Greek Honey Cake
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
- Preheat oven to 350°F (175°C). Grease and line a 9-inch pan.
- Whisk yogurt, honey, eggs, sugar, and vanilla until smooth.
- Add lemon zest and olive oil, mix gently.
- Combine flour, cornstarch, baking powder, and salt. Stir into wet mixture.
- Pour into pan, bake 35–45 minutes until golden.
- Cool, drizzle with honey, and serve.
- Optional toppings: extra honey, nuts, or cinnamon.
Notes
Serving Ideas
- With tea: Pairs beautifully with chamomile or mint tea.
- With fruit: Fresh figs, peaches, or berries make it extra special.
- For breakfast: A slice with Greek yogurt and a drizzle of honey is a treat.
Greek Honey Cake is one of those desserts that quietly wins you over. It doesn’t shout for attention—it just brings a kind of calm joy. Every time I bake it, I’m reminded that the best recipes are the simple ones, the kind that connect us to tradition without needing to be perfect.
If you make it, take a photo, pour yourself something warm, and enjoy a slice while it’s still slightly warm. That’s when it’s pure magic.
