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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 Time
15 mins
Cook Time
15 mins
Servings: 10 -12 servings
Calories: 397 kcal
Course: Dessert
Cuisine: Greek

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

    Cup of Yum
  1. 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.
  2. Meanwhile, in a large mixing bowl, whisk the eggs to get a bit foamy. Add the Greek yogurt, and whisk to combine.
  3. 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.
  4. Preheat oven to 160°C / 320°F.
  5. 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.
  6. Grease a round 26 cm / 10-inch round pan with some oil or cooking spray. And add the cake batter.
  7. Bake for 40-50 minutes until deep-golden on top.
  8. 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.
  9. 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.
  10. Let cake reach room temperature before refrigerating.
  11. Cut into 10-12 pieces and serve!

Nutrition Information

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 (7%) 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

% 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.