Lemonopita is a Greek lemon cake made with dried filo pastry crumbled into a yogurt batter, baked, then soaked in sweet lemon syrup. It has a unique crispy-moist texture from the filo and bright citrus flavor.

How do I keep the filo from getting soggy?

Dry the filo thoroughly in the oven at 100°C for 30 minutes, tossing halfway. Pour cooled syrup over hot cake—it absorbs evenly without making everything mushy. Don’t skip drying or use wet filo.

Can I use regular yogurt instead of Greek yogurt?

Yes—strain regular plain yogurt through cheesecloth or a fine mesh for 1–2 hours to thicken it. Use the same amount. Greek yogurt is thicker and tangier, but strained regular works well.

How long does lemonopita last?

In the fridge in an airtight container, up to 5 days. It tastes great the next day as syrup soaks in more. Let come to room temperature before serving.

Why pour syrup over hot cake?

Hot cake absorbs syrup better and evenly. Cooled syrup prevents sogginess. The sizzle helps it soak deep without pooling.

What if the cake is too sweet?

Reduce syrup sugar to 400g next time. Taste syrup before pouring and add extra lemon juice if needed. The yogurt and lemon already add tang.

How do I serve lemonopita?

Room temperature or chilled with whipped cream, vanilla ice cream, or Greek coffee. Cut into squares for parties or brunch—pairs well with citrusy drinks like lemonade.

Can I add nuts or other flavors?

Yes—fold ½ cup chopped almonds into batter for crunch, or add ouzo to syrup for boozy note. Keep additions light—lemon stays the star.

Best Greek Lemon Cake Recipe: Easy & Tangy in 80 Min!

Name: Lemonopita: Greek Lemon Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Greek
Ingredients: 2 cups water; 500 g sugar; 1 lemon (zest and juice); 1 cinnamon stick; 375 g filo pastry; 4 eggs; 200 g sugar; 200 g Greek yogurt; 200 g unsalted butter, melted (reserve 1 Tbsp); 2 tsp vanilla essence; 1 Tbsp baking powder; 2 lemons (zest and juice); 1 Tbsp plain flour (for dish)

Lemonopita: Greek Lemon Cake

Print Recipe

Crispy filo soaked in sweet lemon syrup—tangy, moist, Mediterranean dessert in 80 minutes!

Author: Melissa Lynn
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hours 20 minutes
Yield: 12 1x
Category: Dessert
Method: Baked
Cuisine: Greek

Ingredients

Scale

Syrup

2 cups water
500 g sugar
1 lemon (zest and juice)
1 cinnamon stick

Cake

375 g filo pastry
4 eggs
200 g sugar
200 g Greek yogurt
200 g unsalted butter, melted (reserve 1 Tbsp)
2 tsp vanilla essence
1 Tbsp baking powder
2 lemons (zest and juice)
1 Tbsp plain flour (for dish)

Key ingredients for Lemonopita Greek Lemon Cake

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Instructions

Make syrup: Combine water, sugar, lemon zest/juice, cinnamon stick. Boil 2 min, cool completely.
Preheat oven to 100°C (fan). Slice filo thinly, spread on tray, bake 30 min tossing halfway until dry (no browning).
Beat eggs + sugar until creamy. Add yogurt, melted butter, vanilla, baking powder, lemon zest/juice. Mix smooth.
Crumble dried filo into small pieces, fold gradually into batter until combined.
Brush 32 x 22 cm dish with reserved butter, dust with flour, shake off excess. Pour batter, smooth top.
Bake at 160°C (fan) 40 min until golden and toothpick clean.
Pour cooled syrup over hot cake. Rest 30 min to absorb.
Serve at room temperature or chilled.

Notes

Dry filo fully to keep crisp.
Cool syrup before pouring.
Store fridge up to 5 days.
Freezes up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 484kcal
Sugar: 60g
Sodium: 290mg
Fat: 17g
Saturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 79g
Fiber: 2g
Protein: 6g
Cholesterol: 91mg

Find it online: https://savorgastronomy.com/greek-lemon-cake/