Lemonopita Recipe (Greek Lemon Cake With Syrup)
A Greek lemon cake soaked in luscious lemon syrup, blending tangy lemons, Greek yogurt, and delicate filo pastry for a perfect sweet-citrus treat.
Ingredients
Syrup
- 2 cups water
- 500 grams sugar
- 1 lemon (skin and juice of medium size lemon)
- 1 cinnamon stick
Cake
- 375 grams filo pastry
- 4 eggs
- 200 grams sugar
- 200 grams Greek yoghurt
- 200 grams unsalted butter (melted & keep 1 tablespoon aside to coat dish)
- 2 teaspoon vanilla essence
- 1 tablespoon baking powder
- 2 lemons (zest and juice of medium size lemons)
- 1 tablespoon plain flour (for coating dish)
Makes: 32 x 22cm rectangle
Instructions
Syrup
- In a saucepan add inside your water, sugar, lemon skin, lemon juice and cinnamon stick.
- Mix it together and bring it to a boil.
- Allow the syrup to boil for 2 minutes then turn off the heat.
- Set aside to cool down.
Preparing the filo/ phyllo pastry
- Roll up your filo pastry and cut it into thin slices.
- Untangle the rolled slices and place them onto a lined baking tray.
- Place into the oven at 100 degrees Celsius fan-forced for 30 minutes.
- If your filo pile is quite thick, you may want to give it another toss around at the 15 minute mark. This will help ensure all pieces are dried out.
- NOTE: You dont want to brown the filo, if you notice yours is browning - lower the heat.
- Once all dried out, remove from the oven.
Preparing the cake
- Add your eggs and sugar to a mixing bowl. Beat them up to a nice creamy texture.
- Add inside your yoghurt, melted butter (keep a little to brush your dish), vanilla essence, baking powder, lemon zest and lemon juice.
- Mix everything until it is combined well.
- Crunch up your filo pastry into really small pieces and slowly add handfuls at a time into the bowl while mixing. Keep crushing, adding and mixing until all the filo is combined.
- To your dish (mine is 32cm long by 22cm wide) brush the bottom and sides with a little melted butter - alternatively use any vegetable oil. Then sprinkle your plain flour over the top. Shake it around and discard of any excess.
- Pour the cake batter into the dish. Give it a shake and tap to level the batter and remove any air bubbles.
- Place into a pre heated oven at 160 Degrees Celcius fan- forced until golden brown, (roughly 40 minutes) and keep your eyes on it.
- Once the cake is ready, take it out of the oven. You can check to see if the cake is cooked by poking a toothpick into the centre of the cake. If it comes out clean, its cooked. If it's sticky, cook a little longer.
- Immediately once the cake is removed from the oven, pour the cooled syrup on top that was prepared earlier.
- Allow the cake to rest for at least 30 minutes to absorb the liquid.
- Cut, serve and enjoy!
Video
Nutrition
Calories: 484kcalCarbohydrates: 79gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 290mgPotassium: 89mgFiber: 2gSugar: 60gVitamin A: 512IUVitamin C: 14mgCalcium: 106mgIron: 2mg
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