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Lemonopita Cake

Lemonopita Cake

By OcadoLifePublished on 06 February 2024This Lemonopita Cake is from food writer, cook and presenter Georgina Hayden, and is inspired by her Greek-Cypriot heritage. “I love this lemon version of the better-known portokalopita (orange cake) – it’s an unusual (and super-easy) bake that works beautifully for pudding or later on, with coffee.” For another lemony sensation, try Georgina’s Honey, Thyme and Lemon Spritz. Looking for more cake recipes? Look no further.
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Time and servings

2 hrsTotal time
12Servings
30 minsPrep time
1 hr 30 minsCooking time

Ingredients

  • 3 unwaxed lemons
  • 500g filo pastry
  • 200ml olive oil, plus extra for the tin
  • 450g caster sugar
  • 1 cinnamon stick
  • 250g greek yoghurt
  • 5 large eggs
  • 1 tbsp baking powder
  • 1 tsp vanilla bean extract

Method

  • Step 1

    Put 2 lemons in a pan, cover with water and bring to the boil. Reduce the heat to low and simmer for 40 mins. Remove from the heat, drain and leave to cool.

  • Step 2

    . Meanwhile, spread out the filo pastry on a clean worktop; leave to dry for 30 mins. Rip into small pieces and spread out over 2 baking trays; leave for 15 mins or so to dry out further. When dry, preheat the oven to 180°C/160°C fan/gas 4. Grease a 20 cm x 30 cm cake tin with a little oil.

  • Step 3

    Meanwhile, to make a syrup, put 300g of the sugar in a saucepan with 400ml water, the juice of the remaining lemon and the cinnamon stick; bring to the boil. Reduce the heat and simmer gently for 10 mins, until the mixture is syrupy but not coloured. Leave to cool completely.

  • Step 4

    Chop the boiled lemons (only discard the seeds) and purée in a blender with the yoghurt. Beat in the eggs, remaining 150g sugar, oil, baking powder and vanilla.

  • Step 5

    Tip the filo into the tin, add the yoghurt mixture; mix well until all the filo is coated. Bake for 35 mins or until set and golden.

  • Step 6

    Pour the syrup over the hot cake (discard the cinnamon); soak for at least 1 hr before serving. Store in an airtight container (at room temp) for up to 3 days.