Transport your kitchen to the sun-drenched islands of Greece with this irresistible Greek Honey Citrus Cake, also known as Melopita. Infused with fragrant honey, bright citrus zest, and warming spices, this cake delivers a perfectly moist crumb soaked in a silky honey syrup. It’s simple to prepare, naturally elegant, and ideal for gatherings, afternoon tea, or a comforting dessert after dinner. Each slice captures the warmth and charm of traditional Greek baking.
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Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup extra-virgin olive oil
- 3 large eggs, room temperature
- 1 cup full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ tablespoon lemon zest
For the Honey Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 cup high-quality honey
- 1 cinnamon stick
- ½ teaspoon whole cloves
- Citrus peels (orange and lemon)
Instructions For Greek Honey Citrus Cake
- Prepare the Syrup
Combine water, sugar, cinnamon stick, cloves, and citrus peels in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat, stir in honey and a squeeze of lemon juice. Strain and cool completely. - Preheat the Oven
Heat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper. - Mix Dry Ingredients
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, cloves, and salt until evenly combined. - Blend Wet Ingredients
In another bowl, beat sugar, olive oil, and eggs until pale and smooth. Add yogurt, vanilla, and citrus zest. - Combine Batter
Gently fold wet ingredients into dry ingredients until just combined. Do not overmix. - Bake
Pour batter into prepared pan. Bake for 35–45 minutes, until golden and a toothpick comes out clean. - Soak the Cake
While hot, poke holes across the cake and slowly pour the cooled syrup over the surface. - Rest
Allow the cake to rest for at least 2 hours, preferably overnight, to fully absorb the syrup. - Serve
Slice and serve plain or garnished with nuts or cinnamon.
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Pro Tips
- Always pour cool syrup over a hot cake for ideal absorption
- Spoon and level flour for accurate measurement
- Let the cake rest overnight for deeper flavor
- Use high-quality honey for authentic taste
Why This Recipe Works
- Balanced sweetness from honey and citrus
- Olive oil keeps the cake moist for days
- Syrup soaking creates a tender, luxurious texture
- Simple ingredients with impressive results
Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Dairy-Free: Substitute plant-based yogurt
- Nutty: Add chopped walnuts or almonds
- Spiced: Add nutmeg or ginger for warmth
- Honey Flavor: Try orange blossom or wildflower honey
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Bake up to 24 hours in advance
- Room Temperature: Store covered for 3 days
- Refrigerator: Up to 7 days in an airtight container
- Freezer: Freeze slices for up to 3 months
- Reheat: Microwave slices for 10–15 seconds
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Serving Ideas For Greek Honey Citrus Cake
- Serve with Greek coffee or mint tea
- Pair with yogurt and fresh fruit
- Add a drizzle of warm honey before serving
- Enjoy alongside citrus sorbet
Nutrition (Per Serving Estimate)
- Calories: ~250
- Carbohydrates: 35g
- Protein: 4g
- Fat: 10g
- Fiber: 1g
- Sugar: 18g
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, a measure-for-measure gluten-free flour works well.
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Does the cake need refrigeration?
Not immediately. It keeps well at room temperature for several days.
Why must the syrup be cool?
Cool syrup prevents sogginess and allows even absorption.
Can I freeze Greek honey cake?
Absolutely. Wrap slices well and freeze for up to three months.
This Greek Honey Citrus Cake is a timeless dessert that brings Mediterranean warmth to your table. Moist, fragrant, and deeply satisfying, it’s a recipe you’ll return to again and again for both everyday treats and special occasions.
Greek Honey Citrus Cake (Melopita)
This Greek Honey Citrus Cake, known as Melopita, is a moist Mediterranean dessert infused with fragrant honey, citrus zest, warm spices, and soaked in a silky honey syrup.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- saucepan
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup extra-virgin olive oil
- 3 large eggs, room temperature
- 1 cup full-fat Greek yogurt
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 0.5 tbsp lemon zest
- 1 cup water
- 1 cup granulated sugar (for syrup)
- 1 cup high-quality honey
- 1 cinnamon stick
- 0.5 tsp whole cloves
- orange and lemon peels
Instructions
- Combine water, sugar, cinnamon stick, cloves, and citrus peels in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat, stir in honey and lemon juice, strain, and cool completely.
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In another bowl, beat sugar, olive oil, and eggs until pale. Add yogurt, vanilla, and citrus zest.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for 35–45 minutes, until golden and a toothpick comes out clean.
- While the cake is hot, poke holes across the surface and slowly pour the cooled syrup over the cake.
- Allow the cake to rest for at least 2 hours or overnight before slicing and serving.
Notes
For best results, pour cool syrup over the hot cake and allow it to rest overnight. Use high-quality aromatic honey for authentic Greek flavor.
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