Honey Lemon Cake (with phyllo + Greek yogurt)
A healthy, sugar-free Honey Lemon Cake that's moist & refreshing. With a tangy, truly appetizing flavor!
Servings: 10 -12 servings
- 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
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!
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