Skip to Content

Lemon Buttercream Vassilopita

Lemon Buttercream Vassilopita

Sharing is caring!

This classic Orange flavoured Vassilopita cake pairs well with an orange or Lemon Buttercream.

For those who don’t know, Vassilopita is the Greek traditional New Year’s cake which is also made as a Sweet Brioche Bread, called Tsoureki”

There are many ways to make this cake, so you can learn all about the tradition behind the cake and another recipe in my last year’s post for a different Vassilopita.

Cake before the decoration image

The traditional recipe is usually an orange flavoured cake with almonds and icing sugar sprinkled on top, in which a coin is inserted for good luck.

How to make the Vassilopita

The dry ingredients are sifted together.

I then whisk the butter with sugar until fluffy and add the yolks one by one.

I whisk the egg whites with lemon juice and a pinch of salt, separately into a meringue.

I add the wet ingredients to the batter and turn off the mixer.  

I then use a spatula and gradually incorporate the flour mixture with the meringue, alternating until all is added.

To decorate the cake:

I remove the cake from the oven and place it on a wire rack to cool.

I then remove the cake from the pan and place it on a platter. 

I sprinkle with some icing sugar on a stencil.

I then put the remaining icing sugar in a bowl, add lemon juice and colour.  I mix it and add enough blossom water to make a thick paste.  I add more sugar if needed.

I then put it in a piping bag and pipe out the design.

Vassilopita cake with ornaments picture
Orange Flavoured Vassilopita 2013 new year's cake image

Orange Flavoured Vassilopita

Yield: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

An orange flavoured Vassilopita decorated with icing sugar and icing sugar glaze red decoration.

Ingredients

  • 250 grams unsalted butter, room temperature
  • 225 grams sugar
  • 200 ml orange juice
  • 100 ml milk
  • 30 ml Greek brandy (I used orange liqueur or Grand Marnier)
  • 1 teaspoon pure vanilla extract
  • 400 grams cake flour
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon orange zest
  • 120 grams almonds with skin on, powdered
  • 4 large eggs, (about 65 grams each) at room temperature, separated
  • 2 tbsp lemon juice
  • A pinch of salt

For red sugar icing decoration (optional):

  • 1/3 cup icing sugar
  • 2 – 3 tablespoons blossom water
  • 1 tbsp lemon juice
  • A few drops of red colour

Instructions

  1. Preheat the oven to 180o C and place the rack in the centre of the oven. Line a 30 cm (12 inch) diameter baking tin with parchment paper and butter or spray the sides.
  2. In a large bowl, sift together the flour, corn flour, baking powder and mix in salt orange and zest.
  3. In the bowl of your electric mixer, or with a hand mixer, beat the butter with sugar until creamy and smooth.  Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture.
  4. Add the egg yolks, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  5. Add the remaining wet ingredients (milk, orange juice, vanilla and Grand Marnier) and mix.
  6. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture.
  7. Whisk the egg whites with lemon juice and a pinch of salt, separately into a meringue.
  8. Add the flour mixture gradually, alternating with some meringue and gently mix with a spatula until incorporated. 
  9. Pour the batter into the prepared pan and smooth the top.
  10. Wash and wrap the coin and drop it in the cake.
  11. Bake for about 50 to 60 minutes or until the cake is golden brown and a
    knife inserted in the center comes out clean.

!To decorate the cake:

  1. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.  
  2. Then remove the cake from the pan and place on a platter.  Sprinkle with some icing sugar on a stencil.
  3. Put the remaining icing sugar in a bowl, add lemon juice and colour.  Mix and add enough blossom water to make a thick paste.  Add more sugar if needed.

Notes

*To make 1 cup cake flour: 

  1. In a measuring cup add  two tablespoons corn flour(starch) and fill it with all purpose flour.
  2. Sift the two kinds of flour into a sifter set over a bowl before using, a few times so that they are well combined.  Use it in any recipe using cake flour.


Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 436Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 45mgSodium 143mgCarbohydrates 53gFiber 2gSugar 24gProtein 5g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Lemon Buttercream Vassilopita

I used the above basic recipe keeping just the basic ingredients, made some adjustments and flavoured it with lemon.

On top I also added a lemon buttercream.

Vassilopita cut image
Vassilopita new year's cake image

The above pictures are from my cookbook.  

Lemon Buttercream Vassilopita

Lemon Buttercream Vassilopita

Yield: 12
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes

This classic Orange flavoured Vassilopita cake pairs well with an orange or Lemon Buttercream.

Ingredients

  • 260 grams cake flour*
  • 1 tbsp baking powder
  • 1/8 teaspoon salt
  • 250 grams unsalted butter, room temperature
  • 225 grams icing sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla sugar
  • 1 tsp lemon zest
  • 1 coin, wrapped in aluminum paper

Lemon buttercream:

  • 60 grams butter, softened
  • 1 tsp lemon flavoured vanilla sugar
  • 1 tbsp finely grated lemon zest
  • 120 grams icing sugar, sifted
  • 1 tbsp lemon juice

Instructions

  1. Preheat the oven to 180 degrees C 350 degrees F and place the rack in the centre of the oven. Line a 25 cm (10 inch) diameter baking tin with parchment paper and butter or spray the sides.
  2. In a large bowl, sift together the flour, corn flour, baking powder and mix in salt, vanilla sugar and lemon zest.
  3. In the bowl of your electric mixer, or with a hand mixer, beat the butter with sugar until creamy and smooth.  Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture.
  4. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture.
  5. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
  6. Wash and wrap the coin and drop it in the cake.
  7. Bake for about 50 to 60 minutes or until the cake is golden brown and a skewer inserted in the center comes out clean.
  8. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely.

!LEMON BUTTERCREAM

  1. Put all the buttercream ingredients into a bowl and beat together with a hand mixer until smooth and creamy.
  2. When the cake has cooled, spread the filling on top and decorate as you like.

Notes

To make 1 cup cake flour: 

  1. In a measuring cup add  two tablespoons corn flour(starch) and fill it with all purpose flour.
  2. Sift the two kinds of flour into a sifter set over a bowl before using, a few times so that they are well combined.  Use it in any recipe using cake flour.



Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 405Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 118mgSodium 203mgCarbohydrates 47gFiber 0gSugar 29gProtein 4g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

2014 wishes for new year image

My best wishes to all of you for A Blessed New Year!

Above recipes are adapted from my cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” or in Volume 2 of my e-cookbook.

Vassilopita Recipes

There are two types of Vassilopita. One is a cake type and the other a brioche (Tsoureki type). You can use either one.

Here are some more Vassilopitas to choose from!

LIKE THIS POST?

You can hover over this image to pin it to your Pinterest board. Also, please feel free to share it with your friends and fellow bloggers, using the share tools below.

PIN FOR LATER

Collage Vassilopita with Lemon Buttercream image

Kopiaste and Kali Orexi,

Sharing is caring!

Previous
Samousades (Rolled Baklavas from Laconia)
Next
Chili Con Chorizo and Red Kidney Beans

Paras

Wednesday 22nd of July 2009

Hi there,

I am Paras from Melbourne Australia, and just by chance I got onto your site.

I am a chef and it is great to see all the traditional recipes on line. It is up to our generation to keep the culture alive.

I have been in the hospitality industry for over 20 years, and Greek food is under estimated by many people, only recently it has come back in vogue..fashion

One question do you have a recipe for Halva Farsalo,(the baked one) I had a friend that made the topping with goats fat..(he passed away not sharing their fantastic recipe...what a waste of knowledge) they usually make it up the Northern part of Greece. I am from the Pelloponiso we only make the semolina one on the stove.

I would be very grateful if you could email me a recipe.

Keep up the fantastic work. Bravo sas!! Paras

Mercina

Sunday 11th of January 2009

A beautiful recipe for vassilopita! I'm Greek-Cypriot-Canadian myself and I was really happy to find your site! Happy New Year!

Abigail

Tuesday 6th of January 2009

Happy New Year, Ivy! What a great cake to ring in 2009! I like the powdered sugar year on top! :)

Peter

Sunday 4th of January 2009

Ivy, again Xponia Polla and that's a big Vassilopita! I prefer the pound cake version like yours here...it's actually edible after the cutting of the cake.

Cakelaw

Sunday 4th of January 2009

Loving this cake Ivy. Happy New Year!

Comments are closed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy · Copyright
shares