Description
This Semolina Cake with Yogurt and Lemon Zest Drizzle is a moist and flavorful dessert that combines the nutty texture of semolina with the tanginess of Greek yogurt and a refreshing lemon drizzle. Perfect for an elegant teatime treat or a light dessert, this cake features bright citrus notes paired with a tender crumb and a sweet, tangy glaze.
Ingredients
Scale
Cake Ingredients
- 1 cup (160g) fine semolina
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Zest of 2 lemons
- 3 large eggs
- ¾ cup (150g) granulated sugar
- 1 cup (240g) plain Greek yogurt
- ½ cup (120ml) vegetable oil
Lemon Drizzle
- 1 cup (120g) powdered sugar
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Gather Ingredients: Gather all your ingredients and measure them out accurately to ensure a smooth baking process.
- Preheat Oven and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the semolina, baking powder, baking soda, salt, and zest of 2 lemons to combine and aerate.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together until creamy and light in color. Then add the Greek yogurt and vegetable oil, mixing well until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually fold the dry semolina mixture into the wet ingredients. Mix gently just until the batter is combined to maintain a tender texture.
- Prepare Cake Pan and Pour Batter: Grease and line an 8-inch round cake pan with parchment paper. Pour the batter into the pan and smooth the surface evenly with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely to room temperature.
- Prepare Lemon Drizzle: While the cake cools, whisk together the powdered sugar, fresh lemon juice, and lemon zest until you achieve a smooth and pourable glaze.
- Drizzle and Set: Using a skewer or fork, poke several holes evenly over the cooled cake’s surface. Pour the lemon drizzle over the cake, allowing it to seep into the holes and coat the top. Let the drizzle set before serving.
Notes
- Use fine semolina for the best texture; coarse semolina may make the cake gritty.
- You can substitute plain yogurt for Greek yogurt but the cake may be slightly less dense.
- Ensure eggs are at room temperature for better mixing and aeration.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, swap Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
