1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure the cake releases easily.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom. This blend of spices is what gives the cake its warm, inviting aroma.
3. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step is key—it traps air and gives the cake a tender crumb.
4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and Greek yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined. Overmixing can make the cake dense, so be gentle here.
6. Fold in the chopped walnuts and phyllo dough squares (if using) to add texture and that signature baklava crunch.
7. Pour the batter evenly into your prepared bundt pan. Smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and slightly crisp.
9. While the cake bakes, prepare the honey syrup: In a small saucepan, combine honey, water, lemon juice, and orange blossom water (if using). Bring the mixture to a gentle boil, then reduce heat and simmer for about 5 minutes until slightly thickened.
10. Once the cake is out of the oven, let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack placed over a baking sheet (to catch drips).
11. While the cake is still warm, slowly pour the honey syrup over the top, allowing it to soak in. This is the moment when the magic happens—the cake absorbs that fragrant, sticky sweetness that makes it irresistible.
12. Allow the cake to cool completely before slicing. This resting time lets the flavors meld and the syrup fully absorb.

One of my favorite memories is serving this cake on a hectic weekday evening when my kids were clamoring for dessert. The fact that it’s straightforward to make but tastes like a labor of love makes it a real winner in my book. The syrup pour at the end is always a moment of quiet anticipation and joy.