This Lemon Semolina Cake is a moist and zesty dessert, perfect for lemon lovers. Made with fine semolina and a simple lemon-infused syrup, this cake is soft, flavorful, and refreshing. Topped with a luscious lemon cream, it offers a wonderful balance of sweetness and tartness. The best part? No mixer is required, and all measurements are done with a single yogurt pot! This recipe is ideal for an afternoon treat, a family gathering, or just when you’re craving a light and citrusy dessert.
Why You’ll Love This Recipe: You’ll love this recipe for its ease and simplicity. The semolina gives the cake a unique texture, while the lemon syrup keeps it moist and bursting with flavor. The lemon cream on top adds a creamy, tangy layer that makes this cake stand out. Whether you’re an experienced baker or a beginner, this no-fuss, one-bowl recipe is a perfect choice.
Perfect Occasion: This lemon semolina cake is perfect for family meals, afternoon tea, or a light dessert after dinner. It’s a great choice for spring and summer gatherings due to its refreshing citrus flavor, and it’s sure to impress guests with its unique texture and zesty taste.
Decoration Tips: For an extra touch, garnish the cake with lemon zest curls or a few thin slices of lemon for a vibrant presentation. You can also dust the top with powdered sugar or serve it with a dollop of whipped cream to make it even more indulgent.
Ingredients (for a 24cm pan):
For the Semolina Cake:
- 2 eggs
- 1 yogurt pot (125g) of sugar
- 1 pinch of salt
- Zest of 1 lemon
- 1 yogurt pot of lemon-flavored yogurt
- ¾ yogurt pot of vegetable oil
- 2 yogurt pots of fine semolina
- 1 packet of baking powder (about 11g)
For the Syrup:
- 1½ yogurt pots of water
- ½ yogurt pot of sugar
- Juice of 1 large lemon
For the Lemon Cream:
- 1 egg
- 2 tablespoons cornstarch
- 4 tablespoons sugar
- Zest and juice of 1 large lemon
- 2 yogurt pots of cold milk
- 2 tablespoons butter
Instructions:
- Prepare the cake batter: In a large bowl, whisk together the eggs, sugar, salt, and lemon zest until well combined. Add the oil, yogurt, semolina, and baking powder, and stir until smooth.
- Bake the cake: Grease a 24 cm cake pan with butter. Pour the batter into the pan and bake in a preheated oven at 170°C (340°F) for about 25 minutes, or until golden and firm to the touch.
- Make the syrup: While the cake is baking, prepare the syrup. In a saucepan, bring the water, sugar, and lemon juice to a boil. Let it simmer for about 15 minutes, then remove from heat.
- Soak the cake: Once the cake is out of the oven and still hot, pour the warm syrup evenly over the cake. Let the cake soak up the syrup while you prepare the lemon cream.
- Prepare the lemon cream: In a saucepan, whisk together the egg, cornstarch, sugar, lemon juice, and lemon zest. Slowly add the milk while stirring to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the butter until smooth.
- Assemble the cake: Once the cake has cooled slightly and the syrup has soaked in, spread the lemon cream evenly over the top of the cake.
- Serve: Allow the cake to set for a bit or refrigerate for a chilled treat. Serve and enjoy!
Enjoy your zesty and moist lemon semolina cake with creamy lemon topping!
