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Juice the lemons and set aside. Preheat the oven to 170 degrees Celsius fan.
In a bowl, whisk together the sugar, oil and eggs until combined. Then pour the orange juice, add the lemon zest and yoghurt, and whisk to combine once again.
Add the shredded filo pastry to the wet ingredients, along with the baking powder and vanilla essence. Stir to combine.
Pour the mixture into a pre-greased baking dish (I used a square one), and bake for 45 minutes until the cake has solider and become golden brown on top.
In a saucepan, add the sugar, water and cinnamon stick and bring to a boil.
Once the cake is cooked, carefully pour over the syrup and leave to cool before serving.