1 cup toasted walnuts

¼ cup sugar

¼ teaspoon ground cinnamon

2 cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 cup unsalted butter, softened

1 tablespoon finely grated lemon zest (2 small or medium lemons)

5 large eggs at room temperature

1 cup plain yogurt (regular or low-fat), divided

Honey lemon syrup

¾ cup water

⅔ cup sugar

⅓ cup honey

3½ tablespoons fresh lemon juice (2 small or medium lemons)

Heat oven to 350 degrees. Lightly grease or spray bottom of 9-by-13-inch metal baking pan.

For the cake: Combine walnuts, sugar and 1/4 teaspoon ground cinnamon in food processor. Pulse until nuts are finely ground. Set aside.

In medium bowl, whisk flour, baking powder, soda, salt and spices until thoroughly combined. Set aside.

In large mixing bowl beat butter and lemon zest on low speed until smooth. Add sugar and beat on medium speed until light, about 11/2 minutes. Add eggs, one at a time, beating 10 seconds after each egg. Scrape bowl well.

Add half the flour mixture and beat on low just until combined. Add 1/2 cup yogurt and beat on low just until combined. Scrape bowl. Repeat with remaining flour and yogurt. Add walnut mixture and mix on low speed until combined. Scrape bowl. Increase speed to medium and beat batter for 1 minute.

Spoon into prepared pan and bake 30 minutes at 350 degrees or until tester inserted at center comes out clean.

While cake bakes, prepare honey syrup: In small saucepan combine water, sugar and honey. Heat to a rolling boil then reduce heat to medium and cook syrup for 2 minutes. Whisk well to smooth mixture. Add lemon juice and whisk to combine. Set aside to cool slightly.

With toothpick or thin fork, poke holes in warm cake. Slowly spoon warm honey syrup over cake, evenly distributing. Cool on rack 2 hours before slicing and serving. Cover and store at room temperature for two days.

Serves 20.

Baker's note: Different varieties of honey will impart different flavors to the cake.

@Recipe nutrition:Nutrition values per serving: 265 calories, 14 g fat (6 g saturated), 31 g carbohydrates, 1 g fiber, 5 g protein, 79 mg cholesterol, 151 mg sodium.