Soaked Lemon Semolina Cake Recipe

Name: Soaked Lemon Semolina Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g caster sugar; 3 tablespoons canola oil; 2 lemons, zest finely grated; 4 large eggs, lightly beaten; 225 g semolina; 2 teaspoons baking powder; 100 g ground almonds; 7 tablespoons milk; Syrup; 100 g caster sugar; 200 ml water, plus; 3 tablespoons water; 3 lemons, juice of; 225 g fresh blueberries; 50 -75 g powdered sugar

Servings: persons

100 g caster sugar
3 tablespoons canola oil
2 lemons, zest finely grated
4 large eggs, lightly beaten
225 g semolina
2 teaspoons baking powder
100 g ground almonds
7 tablespoons milk
Syrup
100 g caster sugar
200 ml water, plus
3 tablespoons water
3 lemons, juice of
225 g fresh blueberries
50 -75 g powdered sugar

1
Grease and flour a round 20 cm cake tin.
2
Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
3
Fold in the semolina, baking powder, nuts, and milk, mixing well.
4
Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
5
Let cake cool in pan 15 minutes.
6
While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
7
Add lemon juice and return to a rapid simmer, cooking for another few minutes.
8
Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
9
Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
10
(Taste and add a bit more sugar if the berries are very tart).
11
Serve cake warm, cut into wedges with the warm berries on top.

5505

kcal

Calories

Fat

1329

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 100 g caster sugar, 3 tablespoons canola oil, 2 lemons, zest finely grated, 4 large eggs, lightly beaten, and more.

Yes, Soaked 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.

That's it — enjoy your meal!

Soaked Lemon Semolina Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions