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Lemon Semolina Cake 

ByPiroska

Lemon Semolina Cake A Mediterranean Delight

Bright, zesty, and rich in texture, Lemon Semolina Cake is a cherished dessert across the Mediterranean region. Known for its moist crumb and fragrant flavor, this cake is often served during family gatherings, holidays, or as a simple treat alongside tea or coffee. Semolina, a coarse flour made from durum wheat, gives the cake its distinctive grainy texture, while lemon provides a refreshing citrus note. The syrup poured over the cake after baking adds sweetness and helps lock in moisture, making every bite a delightful experience.

This recipe offers a step-by-step guide to preparing an authentic Lemon Semolina Cake from scratch. Whether you’re an experienced baker or just beginning your culinary journey, this guide will help you achieve a cake that’s as beautiful as it is delicious.

Ingredients

For the cake:

  • 1 cup fine semolina
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1/2 cup plain yogurt or Greek yogurt
  • 1/4 cup whole milk
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract (optional)

For the lemon syrup:

  • 3/4 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
  • 1/2 cup water

Optional garnish:

  • Thin lemon slices
  • Chopped pistachios or almonds
  • Powdered sugar for dusting

Preparing the pan and oven

Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or a square 8×8-inch pan with butter or nonstick spray. For easier removal, line the bottom with parchment paper and lightly grease the paper as well. This step ensures the cake releases smoothly after baking, preserving its structure and appearance.

Mixing the dry ingredients

In a medium-sized mixing bowl, combine the semolina, all-purpose flour, baking powder, baking soda, and salt. Stir the ingredients together using a whisk or fork to ensure even distribution. This mixture forms the base of the cake, so it’s important that all dry components are thoroughly combined before moving on to the wet ingredients.

Creaming butter and sugar

In a large bowl, use an electric mixer or stand mixer fitted with a paddle attachment to cream the softened butter and granulated sugar together. Beat the mixture on medium speed for about 3–4 minutes, or until it becomes pale and fluffy. This process incorporates air, helping to produce a lighter and more tender cake.

Adding eggs and flavorings

With the mixer running on low, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is smooth and consistent. Add the lemon zest and vanilla extract (if using), and continue mixing for another 30 seconds. The lemon zest provides a bold citrus aroma and taste, which is a hallmark of this Mediterranean treat.

Incorporating yogurt and milk

Stir in the yogurt and milk until fully combined. The yogurt adds moisture and a slight tang, complementing the lemon flavor. Use a spatula or the mixer on low speed to blend until the mixture is smooth. The batter will appear thick at this stage, which is expected due to the semolina content.

Combining wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed. Mix just until the dry ingredients are incorporated and the batter is smooth. Avoid overmixing, as this can make the cake dense or tough. Once blended, pour the batter into the prepared cake pan and smooth the surface with a spatula.

Baking the cake

Place the pan in the center of the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown, and the edges slightly pulled away from the sides of the pan. If the cake begins to brown too quickly, you may tent it with foil during the last 10 minutes of baking.

Preparing the lemon syrup

While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the sugar, lemon juice, and water. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat and simmer for 5–7 minutes, or until the syrup slightly thickens. Remove from heat and set aside to cool slightly.

Soaking the cake

When the cake is done baking, remove it from the oven and place it on a cooling rack. Allow it to rest for about 5 minutes. While the cake is still warm, use a skewer or toothpick to poke holes all over the surface. Slowly pour the warm syrup over the cake, allowing it to soak in gradually. This step is essential for achieving the moist texture that sets this dessert apart. Let the cake absorb the syrup fully, which may take about 15–20 minutes.

Cooling and serving

Allow the cake to cool completely in the pan. Once cooled, run a knife around the edges to loosen it, then carefully remove the cake from the pan and transfer it to a serving plate. At this point, you can garnish the top with thin lemon slices, a sprinkle of chopped nuts, or a dusting of powdered sugar. These additions not only enhance the visual appeal but also add layers of flavor and texture.

Serving suggestions

This cake pairs beautifully with a variety of accompaniments. For a lighter presentation, serve slices with a dollop of whipped cream or a spoonful of Greek yogurt. If you prefer a richer dessert, a drizzle of honey or a side of vanilla ice cream complements the cake’s citrus notes. It also makes an excellent pairing with hot beverages like mint tea, coffee, or espresso.

Storing the cake

Lemon Semolina Cake keeps well for several days, making it ideal for advance preparation. Store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. Before serving, allow refrigerated portions to reach room temperature for the best flavor and texture. This cake can also be frozen; wrap individual slices tightly in plastic wrap and store in a sealed container for up to a month. Thaw at room temperature before enjoying.

Tips for success

To achieve the best results, consider the following tips. First, use fine semolina rather than coarse, as it yields a tenderer crumb. Second, make sure your butter is fully softened before creaming, which helps incorporate air into the batter. Additionally, fresh lemon juice and zest offer a brighter flavor than bottled alternatives. Finally, don’t rush the syrup soaking process—pour slowly and evenly to ensure the cake absorbs the syrup thoroughly.

Variations to try

While the classic version is delightful on its own, you can experiment with variations to suit your taste. Orange zest and juice can be substituted for lemon for a sweeter, milder flavor. Adding a touch of rosewater or orange blossom water to the syrup introduces a floral note typical of Middle Eastern versions. For added texture, stir in a handful of shredded coconut or chopped nuts into the batter before baking. These small changes can offer a new experience while preserving the essence of the original dessert.

A Mediterranean treat worth savoring

This Lemon Semolina Cake brings together the rustic charm of traditional Mediterranean baking with the bright, invigorating flavor of citrus. Its unique texture, coupled with the syrup’s sweetness, makes it a standout dessert for any occasion. Whether served at a festive gathering or enjoyed as a quiet evening indulgence, it offers a taste of sunshine in every bite. With its easy-to-follow steps and flexible ingredients, this recipe is a wonderful addition to any baker’s collection.

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