Greek Honey Cake (Melopita)

A delightful and creamy cake made with honey, ricotta cheese, and fresh lemon zest, perfect for a sweet treat any time of the day.

Scale

1 cup honey

2 cups ricotta cheese

3 large eggs

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 tablespoon lemon zest

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Preheat your oven to 350°F (175°C).
Gather all your ingredients on the counter.
In a mixing bowl, whisk together the ricotta cheese, eggs, and honey until smooth.
In another bowl, sift together the flour, baking powder, cinnamon, and salt.
Gradually add the dry mixture into the wet mixture, stirring until just combined.
Fold in the lemon zest carefully.
Grease a round cake pan and pour the batter in, smoothing the top.
Bake for 35-40 minutes, or until a toothpick comes out clean.
Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
Serve warm or at room temperature with a drizzle of honey or Greek yogurt.

Avoid overmixing to keep the cake light and airy.