Honey Lemon Cake (with phyllo + Greek yogurt)
User Reviews
4.3
26 reviews
Good
Honey Lemon Cake (with phyllo + Greek yogurt)
Report
A healthy, sugar-free Honey Lemon Cake that's moist & refreshing. With a tangy, truly appetizing flavor!
Share:
Ingredients
- 4 lemon zest and juice
- 4 egg
- 300 grams / 10.6 oz Greek yogurt full-fat
- 200 ml sunflower oil 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 Information
Show Details
Serving
1piece
Calories
397kcal
(20%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
17g
(85%)
Cholesterol
67mg
(22%)
Sodium
40mg
(2%)
Potassium
236mg
(5%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
105IU
(2%)
Vitamin C
23mg
(26%)
Calcium
92mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10-12 servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 397kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 67mg | 22% |
| Sodium | 40mg | 2% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 23mg | 26% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
26 reviews
Good
Other Recipes
You'll Also Love
