Greek Honey Lemon Cake With A Twist Recipes

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LEMONOPITA (GREEK LEMON PHYLLO CAKE)



Lemonopita (Greek Lemon Phyllo Cake) image

This Greek dessert is made with Greek yogurt, lemon juice and zest, and lots of shredded phyllo pastry. The texture is unique, and you won't believe how easy it is to make.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     Greek

Time 2h10m

Yield 12

Number Of Ingredients 12

3 cups white sugar
2 cups water
lemons, zested and juiced
2 lemons, juiced
1 (16 ounce) package phyllo dough
1 (17.6 ounce) container Greek yogurt
1 cup sunflower seed oil
¾ cup white sugar
5 eggs
lemons, zested
1 teaspoon vanilla extract
1 tablespoon baking powder

Steps:

  • Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and stir in lemon juice from 4 lemons. Allow syrup to cool while you prepare the cake.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
  • Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients.
  • Combine yogurt, oil, sugar, eggs, lemon zest, vanilla extract, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed.
  • Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
  • Remove from the oven and immediately pour cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 86.4 g, Cholesterol 86.9 mg, Fat 26.7 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 5.1 g, Sodium 322.3 mg, Sugar 64.4 g

GREEK HONEY CAKE



Greek Honey Cake image

Very moist cake, often found at Greek food festivals.

Provided by Jan O'Leary Merzlak

Categories     World Cuisine Recipes     European     Greek

Time 1h10m

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon orange zest
¾ cup butter
¾ cup white sugar
3 eggs
¼ cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
¾ cup water
1 teaspoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
  • Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
  • For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

Nutrition Facts : Calories 423.3 calories, Carbohydrate 62.3 g, Cholesterol 77.4 mg, Fat 19.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.4 g, Sodium 196.3 mg, Sugar 53 g

GREEK LEMON CAKE



Greek Lemon Cake image

This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake.

Provided by Carol

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 12

Number Of Ingredients 9

3 cups cake flour
1 teaspoon baking soda
¼ teaspoon salt
6 eggs, separated
2 cups white sugar, divided
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain whole-milk yogurt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
  • Sift the flour, baking soda, and salt together. Set mixture aside.
  • In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
  • Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
  • Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
  • Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 62.7 g, Cholesterol 136.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 11 g, Sodium 307.4 mg, Sugar 34.6 g

GREEK HONEY & LEMON CAKE WITH A TWIST



Greek Honey & Lemon Cake with A Twist image

This is such a fantastic cake!! Golden brown and slightly crispy on the outside, bright yellow and moist on the inside. The combination of lemon and honey flavours in the cake is really great. The sesame seeds give it a added twist to it. From the Cookbook Desserts by Rosemary Wilkinson. PLEASE DO NOT TRY THIS RECIPE, I HAVE MESSED IT UP SOMEHOW AND I CAN'T SOLVE IT. SO SORRY.

Provided by KitchenManiac

Categories     Dessert

Time 35m

Yield 16 slices

Number Of Ingredients 10

3 tablespoons margarine or 3 tablespoons butter (I prefer Butter)
4 tablespoons clear honey
1 lemon, juice and rind of
2/3 cup low-fat milk
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/3 cup semolina flour
2 egg whites, beaten till they form soft peaks
2 teaspoons sesame seeds

Steps:

  • Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
  • Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
  • Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
  • Combine both the lemon mixture and butter mixture together.
  • Sift together the flour, baking powder and nutmeg, add to the wet mixture.
  • Add the semolina flour into the mixture.
  • Fold egg whites evenly into the mixture.
  • Spoon into cake tin and sprinkle with sesame seeds.
  • Bake for 25-39 minutes, till golden brown.
  • Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
  • Cool in the tin, then cut into fingers to serve.

GREEK HONEY CAKE



Greek Honey Cake image

A Greek cake that tastes a little like the much more complicated Greek dessert, baklava. Posted for ZWT #6.

Provided by CaliforniaJan

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
  • Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
  • For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

Nutrition Facts : Calories 424.1, Fat 19.4, SaturatedFat 8.4, Cholesterol 77.7, Sodium 217.7, Carbohydrate 62.4, Fiber 1.1, Sugar 52.7, Protein 4.5

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