Name: My Big Fat Greek Wedding Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ⅔ cup extra-virgin olive oil; 1 cup granulated sugar; 3 large eggs, room temperature; Zest of 2 lemons; ⅓ cup fresh lemon juice; ½ cup plain Greek yogurt; 2 tsp mastiha resin (or 1 tsp vanilla extract if unavailable); ½ cup chopped walnuts, toasted; For glaze: ¼ cup honey, 1 tbsp lemon juice, 1 tbsp pine nuts, pomegranate arils for garnish

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✨ My Big Fat Greek Wedding Bundt Cake: A Lemon-Infused, Honey-Drizzled Celebration Slice 🇬🇷🍋🍯

1. Introduction

Step into a sun-drenched Greek village wedding with every bite of this Greek wedding cake—a moist, fragrant, and elegantly vintage Bundt cake deeply rooted in tradition and celebration. While it’s traditionally served at wedding feasts (hence the iconic name), this olive oil–infused masterpiece brings joy to any occasion: birthdays, tea time, or even as a meaningful gift for a friend beginning a new chapter. What makes it truly special? It’s naturally dairy-free, sweetened with rich thyme honey (or clover if thyme’s unavailable), and flavored with bright lemon zest, a hint of cinnamon, and the subtle earthiness of Bulgur wheat for surprising texture. Think of it as a cross between an olive oil cake and a traditional honey cake—light but deeply satiating, simple yet divine.

2. Why You’ll Love This Recipe

✅ One-bowl simplicity—no creaming butter, no complicated steps. Just whisk, mix, pour, and bake.

✅ Gluten-reduced twist—using fine bulgur wheat instead of regular flour adds a nutty chew and boosts fiber, while still being tender.
✅ Free from dairy & eggs—perfect for plant-based or lactose-sensitive guests, without compromising richness.
✅ Stays moist for days—thanks to the olive oil and honey combo, this cake tastes even better on Day 2.

✅ Make-ahead friendly—bake it the day before and just add the final honey syrup glaze before serving.

3. Kitchen Tools You Need

To get that flawless texture and elegant presentation, you’ll want a few trusted tools in your rotation. I’ve精选 curated the following for reliability, performance, and that elusive “chef’s kiss” finish:

KitchenAid Artisan 5-Quart Stand Mixer in Scorched Orange — its dough hook gently kneads the bulgur mixture without overprocessing, and the planetary action ensures even mixing.

T-fal 14-Piece Hard Anodized Nonstick Cookware Set — especially useful if you want to double as a syrup-cooking pot (more on that in Step 5).
JoyJolt Airtight Glass Food Storage Set — store leftover glaze or cake halves flawlessly; the glass prevents odor transfer and preserves freshness.
Cuisinart 2-Quart Stainless Steel Ice Cream Maker with LCD Timer — while not used in this cake, it’s my go-to for serving with a scoop of vanilla bean or honeycomb ice cream on the side.

Clever Fox DIY Family Recipe Journal — dedicate a page here for this recipe. Your future self (and wedding guests!) will thank you.

4. Ingredient Notes

Every ingredient here is chosen with intention—every drop of oil, zest, and grain matters.

Total Darkness for Olive Oil?

Use early-harvest, robust extra-virgin Greek olive oil (Kalamata or Corfiot styles are fantastic). Light olive oils are too mild here—you want that peppery finish and fruity aroma that balances the honey.

Bulgur Wheat: Not Just for Tabouli

We use fine grind bulgur (not coarse). It’s parboiled, so it hydrates quickly in the batter without turning gummy. Look for it in the international aisle—or substitute with fine semolina if bulgur is unavailable (just soak 1:1 with warm water for 10 minutes first).

Honey Matters

True thyme honey (available from Mediterranean import shops or online) gives that unmistakable herbal, slightly medicinal depth. If unavailable, clover or wildflower is fine—but add 1/4 tsp dried thyme to the dry ingredients to补足.

Lemon Zest Tip

Use organic lemons only. Freeze the whole lemon for 20 minutes before zesting—it’s easier to get fine ribbons without bitter white pith.

5. How to Make My Big Fat Greek Wedding Bundt Cake

Trust me—this isn’t your average “dump-and-bake.” There’s a *ritual* here. Let’s begin:

Phase 1: Soak the Bulgur

In a medium bowl, combine 1 cup fine bulgur wheat and 3/4 cup hot water. Stir once, cover, and let sit for 20 minutes—until the water’s fully absorbed and the bulgur is tender but not mushy. Fluff with a fork and set aside to cool.

Phase 2: Whisk the Batter

In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup brown sugar, 1 cup extra-virgin olive oil, and 2/3 cup honey until just combined—don’t overwhisk. Add 2 large eggs (room temp!) and 1 tbsp pure vanilla extract, whisking until smooth. Stir in the juice of 2 lemons and 2 tbsp lemon zest.

In a separate bowl, mix 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt. Gradually fold this into the wet mixture, followed by the cooled bulgur.

Visual cue: The batter will look dense but glossy—like wet sand with flecks of green and golden flecks from the honey and lemon.

Phase 3: Bake with Confidence

Preheat oven to 350°F (175°C). Generously grease and dust a 10-cup Bundt pan (I love nonstick for release, but butter + flour + sugar works beautifully too). Pour in the batter and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean, with a few moist crumbs—but no wet batter. Pro tip: Rotate the pan halfway through if your oven runs hot on one side.

Phase 4: The Honey-Sugar Glaze (The Sacred Ritual)

As soon as the cake goes into the oven, prepare the soak: In a small saucepan, combine 1/2 cup honey, 1/4 cup fresh lemon juice, and 1/4 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool 5 minutes.

Once the cake bakes, let it rest in the pan for 10 minutes. Then—critical step!—invert it onto a wire rack set over a baking sheet (to catch drips). Immediately pierce the top all over with a fork or skewer and slowly pour the warm honey syrup all over. Let the cake absorb it completely (about 20 minutes). Turn it right-side up for a final 10 minutes before slicing.

6. Expert Tips for Success

💡 Don’t skip the soaking step—it’s what makes the cake “wedding cake” moist and luscious, not dry.
💡 Use room-temperature eggs—cold eggs can cause the olive oil to seize, leading to a curdled batter.
💡 Let the bulgur cool before mixing—warm bulgur can start cooking the eggs, risking texture issues.

💡 Check oven temp with an oven thermometer—many ovens hover 25°F off the set point, especially older models.
💡 Save crumbs—if you have a few cracks on top, don’t worry. Sprinkle toasted chopped walnuts or pistachios over the glaze for a rustic, festive finish.

7. Variations & Substitutions

Orange Twist—swap lemon for orange zest and juice, and add a pinch of cardamom.

Nutty Upgrade—fold in 1/2 cup toasted walnuts or chopped almonds with the bulgur.
Fruit Boost—add 1/2 cup chopped dried figs or apricots (soak in warm water first to plump).
Vegan Option—use flax eggs (2 tbsp ground flax + 5 tbsp water = 2 “eggs”) and ensure your honey is substituted with agave or maple syrup (note: flavor changes slightly).

Gluten-Free Option—sub bulgur with cooked quinoa (cooled) + 1/4 cup almond flour (add 1/4 tsp xanthan gum for structure).

8. Storage & Reheating

This cake keeps beautifully—especially after it’s been glaze-soaked:

Room Temp: Wrap tightly in plastic or store in an airtight container for up to 5 days.
Fridge: Store slices in a container for up to 1 week. Bring to room temp before serving—or warm for 15 seconds in the TOSHIBA Sleek Countertop Microwave for that home-baked warmth.

Frozen: Wrap whole cake (glazed or unglazed) in plastic + foil for up to 3 months. Thaw overnight in fridge, then glaze if unglazed.

9. FAQ

Q: Can I make this cake without a Bundt pan?

Yes! Use two 8×4-inch loaf pans (bake time drops to ~45–50 mins) or a 9×13-inch sheet pan (start checking at 35–40 mins). Just adjust syrup quantity accordingly—about 3/4 of the glaze is enough for loaves.

Q: Why does my cake sink in the middle?

Three common culprits: 1) Underbaking (use a thermometer: internal temp should be 200–205°F), 2) Opening the oven door too early, or 3) Old leavening agents. Check your baking soda & powder—and give them a squeeze test. If they don’t fizz in hot water, replace them.

Q: How do I get the cake out cleanly?

A combination of proper pan prep (solid shortening + flour dusting, not butter—it can burn), full cooling in the pan (10 mins!), and patience helps. If stuck, run a thin offset spatula around the edges. For extra insurance, line the pan with parchment paper after greasing—cut a circle for the bottom only.

Q: Can I make this gluten-free and still use bulgur?

No—bulgur is wheat. But “bulgur-style” texture can be mimicked with cooked, cooled quinoa (as noted in variations) or masa harina (corn flour) for an authentic-Mesopotamian version.

10. Conclusion

This Greek wedding cake is more than dessert—it’s a edible heirloom, a symbol of generosity and celebration that transcends borders. Baking it connects you to generations of brides, bakers, and bread-witches who knew that the sweetest moments in life are often the simplest: olive oil, honey, lemon, and time.

Still craving cinematic food? Dive into our other Shrek-inspired recipes, or pair this cake with Beorn’s Honey Cakes for a full fantasy tea party. And if you’re feeding a crowd or prepping for a wedding-inspired event, don’t forget our Katniss Lamb Stew as the savory hero before dessert.

Now grab your fork, pour that tea, and raise a slice. Kali oreksi! 🇬🇷✨ Print

My Big Fat Greek Wedding Bundt Cake