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Honey-Lemon-Cake-Recipe
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4.36 from 14 votes

Honey Lemon Cake (with filo and yogurt)

Fresh, citrusy, and so flavorful this Honey Lemon Cake with Yogurt and filo comes with a unique texture.
Prep Time20 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: Greek
Keyword: filo, healthy, sugar-free
Servings: 12 servings
Calories: 327kcal

Ingredients

For The Lemon Cake:

  • 1 package (450 gram) filo pastry thaw in the fridge overnight
  • 4 large eggs
  • 300 grams (1¼ cups) Greek yogurt full-fat
  • 100 grams (½ cup) sugar
  • 200 ml sunflower or corn oil
  • 1 lemon zested
  • 4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda

For The Syrup:

  • 250 grams (¾ cup) honey
  • 150 grams (¾ cup) sugar
  • 150 ml fresh lemon juice
  • 250 ml (1 cup) water
  • 2 lemons zested

Instructions

  • Prepare the filo. Cut the filo into thick strips. Toss and separate them. Spread them fluffily onto a large sheet pan. Leave them to air-dry for at least an hour at room temperature.
  • Make The Syrup. Add all of the ingredients for the syrup (honey, sugar, water, lemon juice, and zest) to a saucepan and bring to a boil. Cook for 5-6 minutes until slightly thickened. Set aside.
  • Preheat oven to 170°C / 340°F.
  • Prepare the cake batter. Add the yogurt, vanilla extract, sugar, baking powder, and baking soda to a large mixing bowl and whisk to combine.
  • Whisk in the eggs and then the oil.
  • Add the filo in batches, stir with a pastry spatula, and break the filo apart as you stir so it won't lump.
  • Grease a round 10-inch (26 cm) pan (not a springform pan) with oil.
  • Transfer the filo cake batter to the pan and smooth the surface with a spoon.
  • Bake for 35-40 minutes until the top is honey-brown and a toothpick inserted in the center of the cake comes out clean. Note: the toothpick might look moist, but shouldn't have fragments on it.
  • Ladle the syrup over the hot cake. Poke the cake with a toothpick to help it. The syrup might look like it's a lot, but it will be absorbed. Let the cake stand at room temperature for a couple of hours to absorb the syrup.
  • Refrigerate the cake for at least 3-4 hours prior to serving.
  • Cut into 12 pieces and serve with a scoop of Greek Yogurt or Whipped Cream on top. Fresh strawberries are also amazing with this cake.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 41g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 82mg | Potassium: 218mg | Fiber: 0.1g | Sugar: 39g | Vitamin A: 92IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1mg