Lemonopita - Greek Lemon Cake
There’s a reason why over 100k of you have saved this Lemonopita recipe! Inspired by the iconic Portokalopita, this juicy Greek lemon cake swaps oranges for zesty lemons, creating an equally delicious and citrus-packed treat. Perfectly moist, tangy, and bursting with flavour, Lemonopita is a must-try dessert for lemon lovers everywhere! 🍋✨
Ingredients
Juice of 3 lemons
Zest of 2 lemons
200g sugar
200ml vegetable oil
2 large eggs
150g 0% fat
Greek yoghurt
1 heaped tsp baking powder
1 tsp vanilla extra
300g filo pastry, shredded into small bits
For the syrup:
2 cups sugar
1 cup water
1 cinnamon stick
1 hr 10 mins to prepare and bake | Makes 16 pieces
Method
Juice the lemons and set aside. Preheat the oven to 170 degrees Celsius fan.
In a bowl, whisk together the sugar, oil and eggs until combined. Then pour the lemon juice, add the lemon zest and yoghurt, and whisk to combine once again.
Add the shredded filo pastry to the wet ingredients, along with the baking powder and vanilla essence. Stir to combine.
Pour the mixture into a pre-greased baking dish (I used a square one), and bake for 45 minutes until the cake has solider and become golden brown on top.
In a saucepan, add the sugar, water and cinnamon stick and bring to a boil.
Once the cake is cooked, carefully pour over the syrup and leave to cool before serving.
