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Moist Lemon Cake Recipe
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4.45 from 9 votes

Honey Lemon Cake (with phyllo + Greek yogurt)

A healthy, sugar-free Honey Lemon Cake that's moist & refreshing. With a tangy, truly appetizing flavor!
Prep Time15 mins
Cook Time50 mins
Course: Dessert
Cuisine: Greek
Keyword: filo, healthy, sugar-free
Servings: 10 -12 servings
Calories: 397kcal

Ingredients

  • 4 lemons zest + juice
  • 4 eggs
  • 300 grams / 10.6 oz Greek yogurt full-fat
  • 200 ml sunflower or corn oil
  • 1 package (450 gram / 15.9 oz) phyllo pastry left to unfreeze in the fridge overnight
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 550 grams / 15.9 oz honey

Instructions

  • Remove phyllo from its package, separate each phyllo from the other, and lay on your kitchen counter to air-dry for 30 minutes.
    NOTE: The sheets don't have to lay flat (you can leave them ruffled) as they will be torn into pieces later on.
  • Meanwhile, in a large mixing bowl, whisk the eggs to get a bit foamy. Add the Greek yogurt, and whisk to combine.
  • In a small mixing bowl, whisk together 100 grams / 3.5 oz of the honey along with the oil, baking powder, vanilla extract, and the lemon zest. Then incorporate into the egg mixture.
  • Preheat oven to 160°C / 320°F.
  • Take the phyllo and tear it into small pieces with your hands and start adding it into the batter. Toss each piece of phyllo right into the batter, giving a good stir as you go, so the pieces won't stick together. Keep doing this until you mix all the phyllo into the batter.
    NOTE: If phyllo sheets aren't separated from each other they won't bake properly.
  • Grease a round 26 cm / 10-inch round pan with some oil or cooking spray. And add the cake batter.
  • Bake for 40-50 minutes until deep-golden on top.
  • While the cake is baking, add remaining honey in a saucepan along with 220 ml water and the lemon juice. Whisk to combine and then heat over high heat. Once it starts to boil, reduce heat to medium-low and simmer for 5-10 minutes until it starts to thicken a bit. Remove from heat and set aside. NOTE: Make sure you use a large enough saucepan so the honey won't spill out of it when it starts to boil.
  • Once the cake is baked pour the hot honey syrup all over using a ladle. It may look like a lot but it will soak it all up slowly.
  • Let cake reach room temperature before refrigerating.
  • Cut into 10-12 pieces and serve!

Nutrition

Serving: 1piece | Calories: 397kcal | Carbohydrates: 51g | Protein: 6g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 67mg | Sodium: 40mg | Potassium: 236mg | Fiber: 1g | Sugar: 47g | Vitamin A: 105IU | Vitamin C: 23mg | Calcium: 92mg | Iron: 1mg