Description
This Lemon and Yogurt Semolina Cake with Honey Syrup is a moist and tangy dessert combining the nutty texture of semolina with the fresh, bright flavors of lemon and the creamy richness of Greek yogurt. Drizzled with a warm honey-lemon syrup, this cake offers a perfect balance of sweetness and zest, making it a delightful treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 cup (160g) fine semolina
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¾ cup (150g) granulated sugar
- 1 cup (240g) plain Greek yogurt
- ½ cup (120ml) vegetable oil
- Zest of 2 lemons
Honey Syrup Ingredients
- ½ cup (120ml) fresh lemon juice
- ½ cup (170g) honey
- ½ cup (120ml) water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature by the time the batter is ready.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the fine semolina, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Prepare Wet Mixture: In another bowl, beat the eggs, granulated sugar, and Greek yogurt until creamy and smooth. Then add the vegetable oil and lemon zest, mixing thoroughly to combine all the wet ingredients.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter which can make the cake dense.
- Pour Batter into Pan: Pour the batter into a prepared (greased or lined) cake pan and smooth the top evenly with a spatula.
- Bake the Cake: Place the cake in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to firm up slightly, then invert it onto a wire rack to cool completely to room temperature.
- Make Honey Syrup: In a small saucepan, combine the fresh lemon juice, honey, and water. Simmer the mixture over low heat while stirring until the honey is fully dissolved to create a clear syrup.
- Apply Syrup to Cake: Poke small holes all over the cooled cake using a skewer or fork, then drizzle the warm honey syrup evenly over the cake to soak in and enhance flavor and moisture.
- Serve: Let the cake absorb the syrup for several minutes before slicing and serving to maximize flavor and moistness.
Notes
- You can use a 9-inch round or square cake pan for baking.
- Make sure not to overmix the batter to keep the texture light and soft.
- The honey syrup should be warm but not boiling when poured over the cake for optimal absorption.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
