Best 2 Lemon Semolina Cake Recipes

Are you looking for the best lemon semolina cake recipe that will tantalize your taste buds and leave you wanting more? Look no further! In this article, we'll take you on a culinary journey, exploring the secrets of creating a moist, flavorful, and perfectly balanced lemon semolina cake that will be the star of any occasion. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered with easy-to-follow instructions, tips, and tricks that will help you achieve baking perfection. So, grab your aprons, preheat your ovens, and let's embark on a delightful adventure as we discover the best lemon semolina cake recipe that will surely impress your family and friends!

Here are our top 2 tried and tested recipes!

SOAKED LEMON SEMOLINA CAKE

Soaked Lemon Semolina Cake image

A delicious looking recipe I found in Good Food BBC magazine. I was so happy to find this recipe, having tried a version of this cake while overseas. I have not tried this version yet.

Provided by HeatherFeather

Categories Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

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
100 g caster sugar
200 ml water, plus
3 tablespoons water
3 lemons, juice of
225 g fresh blueberries
50 -75 g powdered sugar

Steps:

Grease and flour a round 20 cm cake tin.
Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
Fold in the semolina, baking powder, nuts, and milk, mixing well.
Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
Let cake cool in pan 15 minutes.
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.
Add lemon juice and return to a rapid simmer, cooking for another few minutes.
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.
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.
(Taste and add a bit more sugar if the berries are very tart).
Serve cake warm, cut into wedges with the warm berries on top.

LEMON SEMOLINA CAKE

Lemon Semolina Cake image

I found this somewhere on the internet and am going to use it for a project in my Latin class. Looks delicious! I'm not sure about the size of the pan or the number of servings. I think I'd use an 8x8 Pyrex dish. I'm still trying to figure out the formatting on submitting recipes :p. This recipe is for a cake and syrup. The ingredients for the syrup begin with the caster sugar.

Provided by Wish my name is She

Categories Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 11

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

Steps:

Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
Fold in the semolina, baking powder, ground almond and milk, mixing well.
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.
Let cake cool in pan.
While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
Add lemon juice and return to a rapid simmer, cooking for another few minutes.
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.

Tips:

Use fine semolina: This will help to create a smooth and delicate cake. If you can't find fine semolina, you can grind regular semolina in a food processor until it is fine.
Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
Use fresh lemon zest: This will give the cake the best flavor. If you don't have fresh lemons, you can use 1 teaspoon of lemon extract.
Let the cake cool completely before serving: This will help the cake to set and make it easier to slice.

Conclusion:

Lemon semolina cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its bright citrus flavor and tender crumb, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this lemon semolina cake a try. You won't be disappointed!