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Semolina Cake with Lemon Syrup Recipe

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3.8 from 7 reviews

This Semolina Cake Recipe is a moist, flavorful dessert featuring a delicate baked semolina base soaked in a fragrant lemon-infused syrup. Combining yogurt and eggs for richness and a tender crumb, this cake offers a delightful balance of textures and sweetness, perfect served chilled or at room temperature.

  • Total Time: 44 minutes
  • Yield: 9 servings

Ingredients

Syrup

  • 3/4 cup water
  • 3/4 cup white sugar
  • 1 1/2 tablespoons lemon juice (optional)

Cake Batter

  • 3 large eggs
  • 1/2 cup white sugar
  • 1 1/2 cups plain yogurt (see note)
  • 1/2 cup vegetable oil
  • 1 cup semolina (see note)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (177°C) to ensure it is ready for baking the cake evenly.
  2. Prepare Baking Dish: Lightly grease an 8″x8″ (20 cm x 20 cm) baking dish with cooking spray or rub it with oil to prevent the cake from sticking.
  3. Make Syrup: In a small saucepan, combine water and 3/4 cup sugar. Bring to a boil over medium-high heat and boil for 1 minute to fully dissolve the sugar. Remove from heat and stir in optional lemon juice. Set aside to cool completely, allowing flavors to meld.
  4. Prepare Cake Batter: In a large mixing bowl, whisk together eggs and 1/2 cup sugar until the sugar dissolves completely. Add yogurt and vegetable oil, whisking until evenly combined. Stir in semolina, all-purpose flour, vanilla bean paste, baking powder, baking soda, and salt. Mix just until combined to avoid overmixing, which could toughen the cake.
  5. Bake Cake: Pour the batter into the prepared baking dish. Bake for 30 to 34 minutes, or until the center is set and edges are golden brown and slightly pulling away from the pan. Check doneness by gently pressing the cake center; it should spring back firmly.
  6. Add Syrup: Remove the cake from the oven and slowly pour the cooled syrup evenly over the entire surface, allowing the cake to absorb it as it cools. Excess syrup may drip down the sides, which is normal.
  7. Cool and Serve: Let the cake cool completely in the pan. Serve at room temperature or chilled for best flavor. Store leftovers in the refrigerator for up to 3 days.

Notes

  • You can use plain whole or low-fat yogurt in the cake for moisture and slight tang.
  • For best texture, do not overmix the batter after adding dry ingredients.
  • The optional lemon juice in the syrup adds a refreshing citrus note but can be omitted for a sweeter syrup.
  • The cake is delicious served chilled and keeps well in the refrigerator for up to 3 days.
  • Using an 8″x8″ baking dish ensures proper cake thickness and even baking.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 34 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://iamstarved.com/semolina-cake-with-lemon-syrup-recipe/