LEMONOPITA (GREEK LEMON PHYLLO CAKE)
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
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 LEMON CAKE
Make and share this Greek Lemon Cake recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F. Grease one 10" tube pan or bundt pan.
- Sift the flour, baking soda, and salt together. Set aside. Separate the eggs.
- 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.
- Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, lemon juice, and vanilla together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. Bake at 350*F. for 50-60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Enjoy!
LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
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