Lemonopita Recipe (Greek Lemon Cake With Syrup) (2024)

Lemonopita is a traditional Greek lemon cake with a vibrant citrus taste and interesting texture. Made with flaky filo pastry, the cake is soaked in a sweet, tangy syrup infused with fresh lemon juice and zest.

Adding Greek yoghurt and cinnamon deepens the moist, tender crumb of this dessert. It’s perfect balance of sweetness and tartness makes it a refreshing and super popular treat in Greek cuisine. You’ve got to try it!

Love syrupy recipes? Check out my sokolatopita (chocolate cake with syrup) and this portokalopita (orange cake with syrup). Both are bloody beautiful mate!

Why you’ll love this recipe

You’ll have this recipe on repeat, my friends. Here is why this syrup cake is SO popular:

• Make-ahead friendly: As it soaks up the syrup, this cake actually improves with time, kind of like me haha. Make it a day ahead and save time.
• Bursting with fresh lemon flavour: If you love bright, vibrant lemonyness – this is for you.
• Unique texture: The filo pastry gives the cake a distinctive texture that differs from traditional cakes.
• Moist and tender crumb: Thanks to the Greek yoghurt and the syrup, the cake stays incredibly moist and tender, melting in your mouth with every bite.

Short Comedy Video - How To Make It

Ingredients needed to make Greek lemon cake with syrup

Here’s what to gather to make this luscious lemon recipe:

Syrup

• Sugar: Use granulated sugar, but caster is fine too – just keep in mind caster sugar is sweeter than granulated.
• Lemon (skin and juice): Adds a fresh, tangy flavour that complements the sweetness of the syrup. Use bright and ripe lemons for the best results.
• Cinnamon stick: Infuses the syrup with a warm spicy note and adds a delicious taste. Don’t skip it!

Cake

• Filo pastry: This forms the cake's unique texture and structure. Filo also absorbs the syrup beautifully.
• Eggs: Act as a binding agent, giving structure and richness to the cake.
• Greek yoghurt: Contributes to the moist, tender crumb of the cake while adding a slight tanginess. Buttermilk is a good alternative in this recipe.
• Unsalted butter: Adds richness and a smooth texture to the cake
• Vanilla essence: Use good quality vanilla essence.
• Baking powder: Make sure it’s a fresh batch for a light and fluffy cake.
• Plain flour: Regular or cake flour are both great.

Top tips for making Greek lemon cake

Here are 5 things you can do to get a pro result:

1. Use fresh lemons: Fresh lemon juice and zest are crucial for the best taste. Avoid bottled lemon juice, as it lacks fresh lemons' vibrant, zesty quality.
2. Prepare the filo pastry correctly: If using frozen filo pastry, make sure it is thawed. Cover it with a damp towel while working to prevent it from drying out.
3. Don't overmix the batter: Mix the cake batter just until the ingredients are combined. Overmixing will give you a dense cake – yikes!
4. Let the cake soak: Allow the cake to soak in the syrup for several hours or overnight. This will enhance its taste and texture, making it moist and delicious.
5. Serve at room temperature: Greek lemon cake is best served at room temperature, allowing the flavours to meld perfectly.

Storage

To store, let the cake cool completely to prevent condensation and sogginess. Place the cake in an airtight container. Ensure the container is large enough to prevent the cake layers from squishing.

This Greek lemon cake can be stored at room temperature for up to 2 days. To store it in the fridge, make sure it is fully cooled before refrigerating it.

Use an airtight container or cover the cake tightly with plastic wrap to keep it fresh. The cake can be refrigerated for up to 1 week. The flavours often meld and improve as the cake sits.

Freezer

After the it has cooled completely, cut it into individual portions for easier thawing and serving. Wrap each portion tightly in plastic wrap to prevent freezer burn and to maintain freshness.

Place the wrapped portions in an airtight container or a heavy-duty freezer bag. This cake can be frozen for up to 3 months.

FAQs

Just skimming through? Here’s what not to miss:

What is lemonopita?

It is a traditional Greek lemon cake made with filo pastry, soaked in a sweet and tangy syrup infused with fresh lemon juice and zest. It has a unique texture and a perfect balance of sweet and tart flavours.

Can I use store-bought filo pastry instead of homemade?

Yes, store-bought filo pastry works perfectly for this recipe. Make sure to thaw it properly if it's frozen, and keep it covered with a damp towel to prevent it from drying out while you work.

Can I make this cake ahead of time?

Yes, it is an excellent make-ahead dessert. It often tastes better the next day after the syrup has had more time to soak into the cake.

How should I serve this dessert?

It is best served at room temperature. Garnish it with thin lemon slices, a sprinkle of powdered sugar, or a few mint leaves.

Can it be frozen?

Yes, lemonopita can be frozen. Wrap individual slices in plastic wrap and place them in an airtight container or freezer bag. Thaw at room temperature before serving.

What can I use instead of Greek yoghurt?

You can substitute Greek yoghurt with plain yoghurt, buttermilk, or sour cream. The texture and tanginess will be slightly different but still delicious.

Is it gluten-free?

Traditional lemonopita (and this recipe) made with filo pastry is not gluten-free. However, you can experiment with gluten-free filo pastry and flour if available.

Can I make it without the syrup?

The syrup is essential for the authentic taste and texture of this recipe. It keeps the cake moist and adds the signature sweet-tart taste. Skipping the syrup would result in a drier cake.

What other flavours can I add?

While lemon is the star, you can experiment by adding other citrus flavours like orange (portakalopita) or lime. You can also incorporate spices like nutmeg or cardamom for additional depth.

In Depth YouTube Video - How To Make It