Lemon Semolina Cake Recipe

Name: Lemon Semolina Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g sugar; 3 tablespoons oil; 2 lemons, finely grated zest of; 4 large eggs, lightly beaten; 225 g semolina; 2 teaspoons baking powder; 100 g ground almonds; 7 tablespoons milk; 100 g caster sugar; 200 ml water; 2 lemons, juice of

Servings: persons

100 g sugar
3 tablespoons oil
2 lemons, finely grated zest of
4 large eggs, lightly beaten
225 g semolina
2 teaspoons baking powder
100 g ground almonds
7 tablespoons milk
100 g caster sugar
200 ml water
2 lemons, juice of

1
Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
2
Fold in the semolina, baking powder, ground almond and milk, mixing well.
3
Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
4
Let cake cool in pan.
5
While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
6
Add lemon juice and return to a rapid simmer, cooking for another few minutes.
7
Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 g sugar, 3 tablespoons oil, 2 lemons, finely grated zest of, 4 large eggs, lightly beaten, and more.

Yes, Lemon Semolina Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Semolina Cake

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