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Greek Walnut Cake #SundaySupper

  • Total Time: 1 hour
  • Yield: 18 pieces 1x


  • Cake
  • 3 cups walnut halves, finely chopped
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons freshly squeezed lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • ½ cup milk (I used almond, use what you love)
  • Syrup
  • 2 cups water
  • 2 cups granulated sugar
  • 2 2-inch pieces fresh lemon peel, yellow part only


  1. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch baking pan.
  2. In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Beat in the eggs one at a time, followed by the vanilla and lemon juice. The mixture may look curdled, this is okay.
  3. In a medium bowl, stir together chopped walnuts, flour, baking soda, baking powder, salt, and cinnamon. Alternately add the walnut mixture and the milk to the butter mixture. Mix just until a batter is formed.
  4. Pour the batter into the prepared pan and bake about 25 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
  5. Make the syrup while the cake cools slightly. In a medium sauce pan, bring water, sugar, and lemon peel to a boil. Continue to simmer, stirring occasionally, for 15 minutes, until reduced to the consistency of maple syrup. Remove the lemon peel and immediately pour over the cake.
  6. Serve warm or at room temperature. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.


Recipe adapted from It’s All Greek to Me by Debbie Matenopoulos

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes