Citron Cake
The first time I made this cake, it was a morning when I was staring at a pack of semi-frozen phyllo dough, without any clear plan. I can't even remember where I got all those citrus fruits; it must have been some kind of sale because that's how lemons and oranges accumulate in my house. I laid everything out on the table, made myself a cup of tea, and started to improvise. About halfway through the recipe, I realized I didn’t have any butter, and I don’t like to have recipes on my phone just two steps away from the stove, so I improvised. Sometimes I make this cake in the evening after work when I want something sweet but don’t feel like kneading dough. It works with ready-made sheets, which is probably why I love it.
It takes about 20 minutes to prepare, plus 45 minutes in the oven—so let’s say a relaxed hour, if you don’t start cleaning the kitchen at every step. From a small tray, you get about 10-12 pieces, and in our family, it doesn’t last more than two days. It’s not complicated; you just need a little patience when making the syrup.
Why do I make it often? Because it’s one of the few cakes where I actually use the whole pack of phyllo without leftovers in the fridge. I love how it comes out crispy on the edges but soft in the middle, and aromatic but not heavy. Plus, I’ve discovered that if I have leftover egg whites from something else, I can add them in too. No one has ever complained that I put in two extra egg whites, I swear. Also, you don’t need expensive ingredients. And the syrup part is so intuitive that if you want it less sweet, you just add less sugar. It always works out.
1. Prepare the ingredients. First, I take everything out on the table—eggs, yogurt, the pack of phyllo dough (which, if not properly thawed, will be hard to cut, so I let them sit out in advance). The juice of one lemon and one orange should be as freshly squeezed as possible. I separate the egg whites from the yolks—only the whites are used in this recipe, so I set the yolks aside for something else, maybe mayonnaise or an omelet. I also prepare a medium tray, about 20x30 cm, lined with baking paper.
2. Whip the egg whites until frothy. The bowl must be clean, and no drop of yolk should get in. I use a high speed on the mixer until they don’t fall out when I turn the bowl upside down, but I don’t overdo it, as they can become too stiff and hard to mix later. When they’re nearly stiff, I start adding the sugar gradually. Some people add all the sugar at once, but I prefer to add it with a spoon to dissolve it nicely, mixing patiently. Then I add the oil, also little by little, not all at once, because if I add too much oil too quickly, the foam will break. I add the yogurt straight from the fridge; it has never caused me any issues, but I’ve heard that many prefer to bring it to room temperature. I’ve never had the mixture curdle because of the yogurt, but just saying.
3. Add the flavors. Vanilla sugar and rum or vanilla essence—depending on what I have on hand; sometimes I add both. I always dissolve the baking powder with lemon juice to see how it foams before adding it to the egg whites. I use about 100 ml of orange juice; I don’t bother measuring, but I make sure the mixture isn’t too sour, so I taste it often. If I have a more bitter orange, I add a bit of sugar on top.
4. For the phyllo sheets, I cut them with a sharp knife into strips about 1.5-2 cm wide. They don’t have to be perfect; in fact, if they’re a bit messy, the cake gets structure and doesn’t all settle at the bottom. I gently separate them with my fingers so they don’t stick together in thick pieces. I toss them into the bowl with the mixture, mixing slowly with my hand or a spatula to ensure they soak through.
5. I pour the entire mixture into the tray, leveling it with a spoon but without pressing too hard. I don’t know why, but if I press it down, it doesn’t turn out as airy at the end. I put the tray in the oven at 180°C (medium heat) for about 45 minutes, or until it’s nicely browned. It depends on the oven; in mine, after 40 minutes, I have to keep an eye on it to prevent the edges from burning.
6. In the meantime, I make the syrup. I put the sugar in a small saucepan to caramelize—without water at first! I keep it on low heat, stirring gently from time to time until it turns a golden color, not dark brown, because it becomes bitter. Once all the sugar has melted, I add water (about 3 cups, but less if you want a more concentrated syrup). Be careful as it splatters and steams, so you don’t burn yourself; I’ve done that about three times already… I let it simmer until it’s slightly thicker than water. I also add the orange peel, cut into small pieces, towards the end—it gives a nice flavor and smells great throughout the house.
7. When the cake is ready, I let it rest for about 15 minutes in the tray so it doesn’t crack when I cut it. I portion it into squares or triangles, however I can, and pour the hot syrup over them. I don’t use all the syrup; I put about 2/3, then taste and add more if needed. It should be juicy but not overly wet, like a pudding.
TIPS, VARIATIONS, AND PAIRINGS
I think it pairs best with a cold mint tea or a short espresso. If you want to create a quick menu, combine it with some fruit salad for dessert or, for guests, with a scoop of vanilla ice cream. Sometimes I make it as a dessert when friends drop by unexpectedly, as it works well both warm and cold.
If you want to serve it with coffee, it goes perfectly with black coffee, even something a bit tangy. Many pair it with a scoop of Greek yogurt, which is not bad at all. I’ve also tried it with whipped cream, but it seems to take away from the flavor.
If you’re too lazy to make the caramel syrup, you can just make a simple syrup from sugar and water, plus a little lemon juice. It won’t taste as caramelized, but it saves time. I’ve also made it with diluted honey syrup—it works too, for those who want to cut back on white sugar.
VARIATIONS
If you don’t have an orange, just use lemon and add a bit of grated lemon zest to the mixture, but be careful not to use bitter zest. You can add a bit of cinnamon or chopped nuts; I sometimes throw in a handful of chopped almonds, which get crispy on top. I’ve also added dried currants; it was good, but not everyone’s taste. It can also be made with store-bought phyllo sheets, but if you make the sheets at home, make sure to roll them very thin.
What does it pair with? Honestly, it goes with anything. It’s light enough to eat for breakfast with coffee and also works as dessert after a lighter main course, like baked fish. If you have guests, serve it alongside a fruit salad and a yogurt cream. It pairs really well with cold apricot or peach compote, especially in summer.
FREQUENTLY ASKED QUESTIONS
1. Can I use older, dried phyllo sheets?
Yes, but you should sprinkle them with a little water or lightly brush them with oil before cutting them. If they’re too dry, they won’t soak nicely in the mixture and the cake will turn out drier.
2. Can I make the cake with whole eggs?
It’s not the same; using whole eggs makes it heavier, not as fluffy. Only with egg whites does the cake rise better and become airier.
3. Can it be made without yogurt?
You can use sour cream or kefir, or even buttermilk, but the texture will be slightly different. Yogurt gives a nice tang and tenderness, but if you don’t have it, improvise.
4. What if I don’t want the syrup to be so sweet?
Reduce the amount of sugar or use brown sugar, which has a stronger flavor. You can also use agave syrup or honey, but be careful with the amount—honey is sweeter, so use about three-quarters of what you would use for sugar.
5. Can I freeze the cake?
I don’t recommend it; the texture won’t be the same after thawing, it becomes too soggy. It’s better to keep it in the fridge and eat it within 3 days.
NUTRITIONAL VALUES
It’s a homemade cake, so yes, it has sugar and some oil, but it has enough egg whites and yogurt to not be heavy on the stomach. A piece (about 100g) has around 220-250 kcal, depending on how much sugar and oil you use. It contains about 30g of carbohydrates, 9g of fat, and 4-5g of protein. It’s not a calorie bomb, but it’s also not diet food. The advantage is that it doesn’t have heavy cream or butter, so it fits into a more relaxed diet, as long as you don’t overdo it with the syrup. Plus, if you use low-fat yogurt and less sugar, you can reduce it to about 180 kcal per serving. It contains vitamins from the citrus fruits and some fiber from the phyllo, but let’s not kid ourselves—it’s still dessert.
HOW TO STORE AND REHEAT
At room temperature, it lasts for two days, covered with foil or a cloth. In the fridge, it lasts up to 4 days, but it gets a firmer texture. If you want to eat it warm, pop a piece in the microwave for 20-30 seconds, or even better, in the oven for about 5 minutes. It regains a crispy crust on the edges. I don’t recommend freezing it; after thawing, it becomes watery and loses its charm. If there’s syrup left at the bottom of the tray, don’t throw it away; I use it for pancakes or to sweeten coffee.
INGREDIENTS + THEIR ROLES
- Egg whites – provide volume and aeration to the cake, making it light, not heavy like a sponge cake with whole eggs
- Sugar – sweetens and stabilizes the egg white foam; in the syrup, it caramelizes and binds the flavors
- Oil – adds tenderness and keeps the cake moist, preventing it from being dry; you can use any neutral oil
- Yogurt – for a tangy flavor and tender consistency, helps hydrate the phyllo sheets
- Phyllo sheets – the base of the dessert, giving it structure and that “flaky” texture in every bite
- Baking powder dissolved in lemon juice – helps with rising and aeration
- Vanilla sugar and rum or vanilla essence – for flavor, ensuring the cake isn’t bland
- Lemon and orange juice – provide taste and freshness, balancing the sweetness of the sugar
- Orange peel – flavors the syrup and adds a pleasant texture
- Caramel syrup – binds the pieces together and adds juiciness to the dessert, preventing it from drying out
Ingredients: 1 cup of oil 1 cup of sugar 1 package of phyllo dough (thawed and cut into strips) 200 ml of yogurt 1 packet of baking powder 1 packet of vanilla sugar 4 eggs 100 ml of lemon juice 1 orange 1 vial of vanilla essence caramel syrup made from 7 tablespoons of sugar, 3 cups of water, and orange peel
