Description
This Semolina Cake with Yogurt and Lemon Zest Drizzle is a moist and tender dessert featuring the unique texture of fine semolina and the tanginess of Greek yogurt. Enhanced with fresh lemon zest both in the batter and the sweet drizzle topping, this cake offers a refreshing citrus flavor perfect for any occasion. Baked to golden perfection and finished with a zesty lemon drizzle, it’s an inviting treat that pairs wonderfully with tea or coffee.
Ingredients
Scale
For the Cake
- 1 cup (160g) fine semolina
- 1 cup (240g) plain Greek yogurt
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ½ cup (120ml) vegetable oil
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Zest of 2 lemons
For the Lemon Drizzle
- 1 cup (120g) powdered sugar
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Gather Ingredients: Collect all necessary ingredients and measure them accurately to ensure smooth preparation.
- Preheat Oven and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the fine semolina, baking powder, baking soda, salt, and lemon zest. This combination ensures the cake has a light texture and a pleasant lemon aroma.
- Beat Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar until creamy and pale. Then add the plain Greek yogurt and vegetable oil, mixing well to combine into a smooth batter base.
- Combine Mixtures: Gradually fold the dry semolina mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter which might make the cake dense.
- Prepare Cake Pan: Grease and line an 8-inch round cake pan to prevent sticking, then pour in the batter. Smooth the surface evenly with a spatula for uniform baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps set the texture and makes it easier to handle for drizzling.
- Make Lemon Drizzle: While the cake cools, whisk together powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth and well combined to create a flavorful citrus drizzle.
- Apply Drizzle: Poke small holes all over the cooled cake with a skewer or fork, then pour the lemon drizzle evenly over the top. Let it soak and set before serving to maximize flavor absorption.
Notes
- Using fine semolina is crucial for the cake’s tender crumb; coarse semolina could result in a gritty texture.
- Allow the cake to cool completely before adding the lemon drizzle to prevent it from melting and running off.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- For an extra moist result, you may brush the cake with a little lemon syrup before drizzling.
- Ensure the eggs are at room temperature for better incorporation and lighter texture.
