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1
Preheat oven to 350.
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2
Grease a 13x9 metal baking pan.
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3
In a food processor, with knife blade attached, combine walnuts with 1/4 C sugar and process until walnuts are finely ground.
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4
Combine flour, baking powder, baking soda, salt, cinnamon, and cloves in separate bowl.
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5
In a large bowl, with mixer at medium speed, beat butter with remaining 3/4 C sugar until creamy.
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6
Add eggs, one at a time, beating well after each addition.
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7
Beat in lemon peel.
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8
With a mixer at low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture; beat just until better is smooth, occasionally scraping bowl with rubber spatula.
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9
Fold in walnut mixture.
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10
Spread batter in prepared pan.
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11
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
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12
Meanwhile, prepare syrup: From lemons, grate 1 T lemon peel and squeeze 3 T juice.
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13
In a 1-qt saucepan, combine sugar, honey, lemon peel, and 3/4 C water; heat to boiling over high heat, stirring constantly.
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14
Reduce heat to medium and cook 2 minutes.
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15
Remove saucepan from heat and stir in lemon juice; cook slightly.
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16
When cake is done, transfer pan with cake to a wire rack.
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17
With a toothpick, poke holes all over top of cake.
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18
Spoon warm syrup over cake.
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19
Cool cake completely in pan before serving.
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20
When cool, cut cake lengthwise in half, each half crosswise into four pieces, and each piece diagonally in half to form two triangles.
