Honey Lemon Cake with Filo and Yogurt

Steps

1. Cut the filo pastry into thick strips, toss to separate, and spread on a large sheet pan. Let air-dry at room temperature for at least an hour.
2. In a saucepan, combine honey, sugar, water, lemon juice, and lemon zest. Bring to a boil and cook 5-6 minutes until slightly thickened. Set the syrup aside.
3. Preheat oven to 170°C (340°F).
4. In a large bowl, whisk together yogurt, vanilla extract, sugar, baking powder, and baking soda.
5. Whisk in the eggs, then the oil.
6. Add the dried filo in batches, stirring and breaking it apart so it doesn't clump.
7. Grease a round 10-inch (26 cm) pan with oil.
8. Pour the batter into the pan and smooth the top.
9. Bake 35-40 minutes until golden brown and a toothpick inserted in the center comes out clean.
10. Ladle the hot syrup over the hot cake, poking the cake with a toothpick to help absorption. Let stand at room temperature for a couple of hours.
11. Refrigerate the cake for at least 3-4 hours before serving.
12. Cut into 12 pieces and serve with Greek yogurt, whipped cream, or fresh strawberries.