Greek Lemonopita(Lemon Cream Cake)

Greek Lemonopita is a light and moist lemon cake topped with a rich, creamy lemon custard. Bursting with fresh citrus flavor, this traditional Greek dessert is perfect for any occasion. The combination of soft sponge cake and velvety lemon cream creates a deliciously refreshing and elegant treat.

Why You’ll Love This Recipe

• Bright and citrusy – Packed with fresh lemon zest and juice for a vibrant flavor.
• Creamy and indulgent – A smooth lemon custard topping adds richness.
• Perfectly moist – The cake stays soft and tender with a delicate crumb.
• Great for any occasion – Ideal for gatherings, celebrations, or a light dessert.
• Make-ahead friendly – Best served chilled, making it a convenient option for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) vegetable oil
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 1 1/2 cups (190 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Zest of 2 lemons
• 1/4 cup (60 ml) fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Cream:

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 4 egg yolks
• 2 tablespoons butter
• Zest of 1 lemon
• 1/4 cup (60 ml) fresh lemon juice
• 1 teaspoon vanilla extract

For Garnish:

• Whipped cream
• Lemon slices
• Powdered sugar

Directions

Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together eggs, sugar, and lemon zest until light and fluffy.
3. Add milk, oil, lemon juice, and vanilla extract, mixing well.
4. Sift in flour, baking powder, and salt, folding gently to combine.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely.

Make the Lemon Cream:

1. In a saucepan, heat milk over medium heat until warm (do not boil).
2. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
3. Slowly pour the warm milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until thickened.
5. Remove from heat and stir in butter, lemon juice, zest, and vanilla extract. Let cool to room temperature.

Assemble the Cake:

1. Spread the lemon cream evenly over the cooled cake.
2. Refrigerate for at least 2 hours to set.

Serve & Garnish:

1. Slice into squares.
2. Top with whipped cream, lemon slices, and a dusting of powdered sugar.
3. Serve chilled and enjoy!

Servings and Timing

• Servings: 12 servings
• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Cooling Time: 2 hours
• Total Time: 2 hours 50 minutes
• Calories: 320 kcal per serving

Variations

• Limoncello Infused – Add 2 tablespoons of limoncello to the lemon cream for an extra citrusy kick.
• Coconut Lemonopita – Replace milk with coconut milk and top with toasted coconut flakes.
• Greek Yogurt Twist – Substitute half the milk with Greek yogurt for a tangier, richer texture.
• Berry Topping – Serve with fresh raspberries, blueberries, or strawberries.
• Gluten-Free Option – Use a gluten-free flour blend in place of all-purpose flour.

Storage & Make-Ahead Tips

• Refrigeration – Store in an airtight container in the fridge for up to 4 days.
• Freezing – Freeze individual slices for up to 2 months. Thaw overnight in the fridge before serving.
• Make-Ahead – Bake the cake a day in advance and add the lemon cream before serving.

FAQs

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled can be used in a pinch.

2. Can I make this cake ahead of time?

Yes! This cake is best when chilled for a few hours before serving, making it a great make-ahead dessert.

3. What type of milk works best?

Whole milk gives the best texture, but low-fat or plant-based milk can be used as substitutes.

4. How do I prevent the custard from becoming lumpy?

Whisk constantly while cooking and do not overheat—this ensures a smooth, silky texture.

5. Can I make this without eggs?

Yes! Substitute 2 tablespoons cornstarch for the egg yolks in the custard for an egg-free version.

6. How do I enhance the lemon flavor?

Increase the lemon zest and add a few drops of lemon extract for a stronger citrus taste.

7. What can I serve with Lemonopita?

Pair it with Greek coffee, herbal tea, or a glass of limoncello for an authentic experience.

8. Can I use a round cake pan instead of a 9×13-inch dish?

Yes! A 9-inch round pan works, but the cake may take slightly longer to bake.

9. How do I know when the cake is done baking?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

10. Can I add a crunchy topping?

Yes! Sprinkle crushed nuts or a light cinnamon-sugar dusting on top before serving.

Conclusion

Greek Lemonopita is the perfect citrus dessert—light, moist, and bursting with fresh lemon flavor. The combination of fluffy cake and rich lemon custard makes it a refreshing and elegant treat for any occasion. Whether served at a summer gathering or as a comforting dessert, this Greek-inspired delight will impress every lemon lover. Try it today and enjoy a slice of sunshine!