Best 7 Greek Honey Lemon Cake With A Twist Recipes

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Transport yourself to the heart of Greece with our tantalizing recipe for a delectable Honey Lemon Cake with a delightful twist. Featuring layers of moist and fluffy cake infused with the perfect balance of tangy lemon and sweet honey, this dessert is an explosion of flavors in every bite. The secret lies in adding a special ingredient that elevates the classic recipe, creating a symphony of flavors that will leave your taste buds craving more. Get ready to embark on a culinary journey to indulge in a slice of paradise with our unique Greek Honey Lemon Cake.

Here are our top 7 tried and tested recipes!

HONEY LEMON CAKE (WITH PHYLLO + GREEK YOGURT)



Honey Lemon Cake (with phyllo + Greek yogurt) image

A healthy, sugar-free Honey Lemon Cake that's moist & refreshing. With a tangy, truly appetizing flavor!

Provided by [email protected]

Categories     Dessert

Number Of Ingredients 8

4 lemons zest + juice
4 eggs
300 grams / 10.6 oz Greek yogurt full-fat
200 ml sunflower or corn oil
1 package (450 gram / 15.9 oz) phyllo pastry (left to unfreeze in the fridge overnight)
2 teaspoon baking powder
1 teaspoon vanilla extract
550 grams / 15.9 oz honey

Steps:

  • Remove phyllo from its package, separate each phyllo from the other, and lay on your kitchen counter to air-dry for 30 minutes. NOTE: The sheets don't have to lay flat (you can leave them ruffled) as they will be torn into pieces later on.
  • Meanwhile, in a large mixing bowl, whisk the eggs to get a bit foamy. Add the Greek yogurt, and whisk to combine.
  • In a small mixing bowl, whisk together 100 grams / 3.5 oz of the honey along with the oil, baking powder, vanilla extract, and the lemon zest. Then incorporate into the egg mixture.
  • Preheat oven to 160°C / 320°F.
  • Take the phyllo and tear it into small pieces with your hands and start adding it into the batter. Toss each piece of phyllo right into the batter, giving a good stir as you go, so the pieces won't stick together. Keep doing this until you mix all the phyllo into the batter. NOTE: If phyllo sheets aren't separated from each other they won't bake properly.
  • Grease a round 26 cm / 10-inch round pan with some oil or cooking spray. And add the cake batter.
  • Bake for 40-50 minutes until deep-golden on top.
  • While the cake is baking, add remaining honey in a saucepan along with 220 ml water and the lemon juice. Whisk to combine and then heat over high heat. Once it starts to boil, reduce heat to medium-low and simmer for 5-10 minutes until it starts to thicken a bit. Remove from heat and set aside. NOTE: Make sure you use a large enough saucepan so the honey won't spill out of it when it starts to boil.
  • Once the cake is baked pour the hot honey syrup all over using a ladle. It may look like a lot but it will soak it all up slowly.
  • Let cake reach room temperature before refrigerating.
  • Cut into 10-12 pieces and serve!

Nutrition Facts : ServingSize 1 piece, Calories 397 kcal, Carbohydrate 51 g, Protein 6 g, Fat 22 g, SaturatedFat 17 g, Cholesterol 67 mg, Sodium 40 mg, Fiber 1 g, Sugar 47 g

GREEK HONEY & LEMON CAKE WITH A TWIST



Greek Honey & Lemon Cake with A Twist image

This is such a fantastic cake!! Golden brown and slightly crispy on the outside, bright yellow and moist on the inside. The combination of lemon and honey flavours in the cake is really great. The sesame seeds give it a added twist to it. From the Cookbook Desserts by Rosemary Wilkinson. PLEASE DO NOT TRY THIS RECIPE, I HAVE MESSED IT UP SOMEHOW AND I CAN'T SOLVE IT. SO SORRY.

Provided by KitchenManiac

Categories     Dessert

Time 35m

Yield 16 slices

Number Of Ingredients 10

3 tablespoons margarine or 3 tablespoons butter (I prefer Butter)
4 tablespoons clear honey
1 lemon, juice and rind of
2/3 cup low-fat milk
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/3 cup semolina flour
2 egg whites, beaten till they form soft peaks
2 teaspoons sesame seeds

Steps:

  • Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
  • Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
  • Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
  • Combine both the lemon mixture and butter mixture together.
  • Sift together the flour, baking powder and nutmeg, add to the wet mixture.
  • Add the semolina flour into the mixture.
  • Fold egg whites evenly into the mixture.
  • Spoon into cake tin and sprinkle with sesame seeds.
  • Bake for 25-39 minutes, till golden brown.
  • Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
  • Cool in the tin, then cut into fingers to serve.

GREEK CITRUS HONEY CAKE



Greek Citrus Honey Cake image

Provided by Food Network

Yield 6-8 servings

Number Of Ingredients 7

2 cups cake flour
1/2 tsp. baking soda
2 tsp. ground cinnamon
2/3 cup STAR Extra Light Olive Oil
3/4 cup orange honey
juice and grated peel of 1 orange juice and grated peel of 1 lemon
2 tsp. powdered sugar

Steps:

  • Preheat oven to 350 degrees F.
  • Sift dry ingredients together. In medium bowl, beat olive oil, gradually adding honey. Alternately fold in dry ingredients and juices, using about a fourth each time. Pour into oiled and floured 9-inch round cake pan. Bake about 30 minutes or until cake tests done. Cool completely on rack before removing from pan. Dust with sugar. Serve with fresh fruit if desired.

GREEK HONEY LEMON CHICKEN



Greek Honey Lemon Chicken image

Another very easy and tasy recipe for chicken breasts or leg fillets. Can be done on the grill or bbq.

Provided by Wendys Kitchen

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

8 boneless chicken thighs or 4 skinless chicken breast halves
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon honey
5 garlic cloves, crushed
2 tablespoons dried rosemary
1 teaspoon dried oregano

Steps:

  • Prepare marinade by combining all ingredients in glass dish.
  • Add chicken and coat with marinade.
  • Marinate at room temperature for at least 15 minutes or overnight (in fridge) for a more pronounced flavour.
  • Drain chicken reserving marinade and cook chicken basting with marinade either on a grill or bbq for approximately 10 minutes each side.
  • Let rest for 5 minutes before serving.

Nutrition Facts : Calories 547, Fat 42.5, SaturatedFat 10, Cholesterol 157.9, Sodium 145, Carbohydrate 7.8, Fiber 0.9, Sugar 4.7, Protein 32.9

GREEK LEMON CAKE



Greek Lemon Cake image

This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake.

Provided by Carol

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 12

Number Of Ingredients 9

3 cups cake flour
1 teaspoon baking soda
¼ teaspoon salt
6 eggs, separated
2 cups white sugar, divided
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain whole-milk yogurt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
  • Sift the flour, baking soda, and salt together. Set mixture aside.
  • In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
  • Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
  • Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
  • Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 62.7 g, Cholesterol 136.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 11 g, Sodium 307.4 mg, Sugar 34.6 g

LEMON HONEY CAKE



Lemon Honey Cake image

This rustic cake is infused with the tastes of honey, lemon, and a hint of ground cardamom, like a flavorful cup of tea. Four layers of cake-made tender and moist with oil (in place of butter), milk, honey, and brown sugar-are brushed with more honey, then spread with a satiny-smooth filling that's a cross between lemon curd and cream-cheese frosting (for the best of both). We topped ours with a piece of honeycomb, but a drizzle of honey is just as buzzworthy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Number Of Ingredients 18

Vegetable-oil cooking spray
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cardamom
1/2 cup honey
1/2 cup whole milk
1/2 cup safflower oil
2 large eggs, room temperature
3/4 cup packed light-brown sugar
1 teaspoon finely grated lemon zest
2 large eggs, plus 3 large yolks
3/4 cup granulated sugar
1/2 cup fresh lemon juice (from 2 to 3 lemons)
8 ounces (1 bar) cream cheese, room temperature, cut into cubes
1/4 cup plus 2 tablespoons honey, plus more for serving (optional)
Honeycomb piece, for serving (optional)

Steps:

  • Cakes: Preheat oven to 325 degrees. Coat two 8-by-2-inch round cake pans with cooking spray. Line with parchment, then coat parchment with cooking spray. Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. In another bowl, whisk together honey, milk, and oil.
  • In a large bowl, whisk together eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With mixer on medium speed, slowly add honey mixture and beat to combine, 1 minute. With mixer on low speed, gradually add flour mixture and beat until combined.
  • Divide batter between prepared pans and bake until tops spring back and edges start to pull away from sides of pan, about 25 minutes. Let cakes cool in pans on a wire rack 25 minutes; invert onto rack, top-sides up, and let cool completely.
  • Curd: Combine eggs, yolks, granulated sugar, and lemon juice in a medium saucepan over high and cook, whisking constantly, until thickened and starting to bubble around edges, about 2 minutes. Remove from heat; whisk in cream cheese, one piece at a time.
  • Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible (you should have about 2 cups); discard solids. Cover curd with plastic wrap, pressing it directly onto surface. Refrigerate until cold, at least 2 hours and up to 1 day.
  • Assembly: Using a long serrated knife, cut each cake in half horizontally. Place a cake bottom on a serving plate or cake stand. Spread 2 tablespoons honey over top. Spread 1/2 cup curd over top, stopping slightly short of edges, then place a cake top on curd, cut-side up. Spread with 2 tablespoons honey and another 1/2 cup curd.
  • Repeat with second cake bottom, 2 more tablespoons honey, and 1/2 cup curd. Spread cut side of final cake layer with 2 tablespoons honey, then place on top of assembled cake, top-side up. Spread top with remaining 1/2 cup curd, swirling as desired. Refrigerate at least 1 hour and up to 6 hours before serving, topped with honeycomb or a drizzle of honey.

GREEK HONEY CAKE



Greek Honey Cake image

Very moist cake, often found at Greek food festivals.

Provided by Jan O'Leary Merzlak

Categories     World Cuisine Recipes     European     Greek

Time 1h10m

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon orange zest
¾ cup butter
¾ cup white sugar
3 eggs
¼ cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
¾ cup water
1 teaspoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
  • Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
  • For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

Nutrition Facts : Calories 423.3 calories, Carbohydrate 62.3 g, Cholesterol 77.4 mg, Fat 19.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.4 g, Sodium 196.3 mg, Sugar 53 g

Tips:

  • For a richer flavor, use dark honey instead of regular honey.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it stand for 5 minutes.
  • Be sure to grease and flour the bundt pan well before pouring in the batter, to prevent sticking.
  • To make sure the cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
  • Allow the cake to cool completely before glazing it. This will help the glaze to set properly.

Conclusion:

This Greek Honey Lemon Cake with a Twist is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweetness and tartness. The glaze is the perfect finishing touch, adding a beautiful sheen and a burst of lemon flavor. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.

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