Lemon Semolina Custard Cake

This Lemon Semolina Custard Cake combines the silky texture of a classic semolina pudding with the bright, invigorating flavor of fresh lemons. A smooth custard, enriched by eggs and cornstarch, is gently thickened on the stovetop until it coats the back of a spoon, imparting a velvety mouthfeel. Once poured into an oiled 24 cm baking tray, the mixture bakes to a golden surface, developing a delicate crust that cracks to reveal a soft, custardy interior. The finish of powdered sugar and cinnamon enhances each slice with subtle warmth, making this cake both comforting and refreshing. Ideal for afternoon tea, festive gatherings, or simply as a sweet finale, it showcases how humble ingredients can yield an elegant, crowd-pleasing dessert.

Preparation, Cook, and Total Times

• Preparation Time: 15 minutes (measuring, zesting, whisking)

• Cook Time: 10 minutes (stovetop thickening) + 40 minutes (baking)

• Cooling & Chilling Time: 1 hour (room temperature + refrigeration)

• Total Time: Approximately 2 hours

Yield

This recipe yields one 24 cm cake, serving 10–12 generous slices.

Cuisine

Mediterranean-Inspired Dessert

Full List of Ingredients

• 1 liter whole milk, warmed

• 120 g granulated sugar

• 100 g fine semolina

• Zest of 1 lemon (organic preferred)

• 2 Tbsp fresh lemon juice

• Pinch of fine salt

• 2 large eggs, separated

• 2 Tbsp cornstarch

• 50 g (3½ Tbsp) unsalted butter

• 1 tsp pure vanilla extract

• 1 egg yolk + 1 Tbsp milk (for egg wash)

• Neutral oil or melted butter, for brushing the tray

• Icing sugar and ground cinnamon, for dusting

Step-by-Step Cooking Directions

1. Preheat & Prep: Preheat your oven to 180 °C (360 °F). Lightly brush a 24 cm square or round baking tray with oil or melted butter, then dust with a thin coating of semolina to prevent sticking.

2. Warm the Milk: In a heavy-bottomed saucepan, warm 1 liter of milk over low heat until just steaming. Avoid boiling to preserve smoothness.

3. Add Sugar & Semolina: Stir in 120 g sugar, lemon zest, 2 Tbsp lemon juice, and a pinch of salt. Gradually whisk in 100 g fine semolina to prevent lumps.

4. Thicken on the Stovetop: Cook over low heat, stirring constantly, until the mixture thickens and pulls away slightly from the pan sides—about 8–10 minutes.

5. Incorporate Butter & Vanilla: Remove from heat. Stir in 50 g butter, one piece at a time, until fully melted. Whisk in 1 tsp vanilla extract.

6. Temper the Eggs: In a separate bowl, whisk together 2 egg yolks, 1 egg white, and 2 Tbsp cornstarch until smooth. Gradually add several spoonfuls of the hot semolina mixture to temper the eggs, whisking constantly.

7. Combine & Pour: Pour the egg–cornstarch mixture back into the saucepan and whisk until homogeneous and slightly thickened. Immediately transfer to the prepared tray, smoothing the top with a spatula.

8. Apply Egg Wash: In a small bowl, beat 1 egg yolk with 1 Tbsp milk. Gently brush the wash over the top surface to encourage browning.

9. Bake: Bake for 40 minutes, or until the top is set and lightly golden. A thin crust will form.

10. Cool & Chill: Remove from oven and allow to cool to room temperature in the tray. Then cover and refrigerate for at least 1 hour to firm up completely.

11. Dust & Serve: Just before serving, dust generously with a mixture of icing sugar and ground cinnamon. Slice into squares or wedges, wiping the knife between cuts for neat edges.

Nutritional Information

(Per 1/12 slice; approximate)

• Calories: 240 kcal

• Protein: 5 g

• Carbohydrates: 36 g

• Fat: 9 g

• Fiber: 0.5 g

• Sugar: 26 g

• Sodium: 80 mg

The Origins and Popularity of the Recipe

Semolina-based desserts date back centuries in Mediterranean and Middle Eastern cuisines, where coarse wheat semolina was combined with milk and sugar to create nourishing puddings. The addition of eggs and cornstarch produces a more stable custard, while baking lends a unique textural contrast. Lemon-infused versions are popular in Greek “revani” and Turkish “irmik tatlısı,” evolving into regional specialties celebrated for their bright citrus flavor. Today, this style of cake is favored in home kitchens for its simplicity, make-ahead convenience, and ability to showcase seasonal citrus.

Reasons Why You’ll Love the Recipe

• Effortless Elegance: Requires no intricate piping or flambéing—just whisk, bake, and chill.

• Bright Citrus Flavor: Lemon zest and juice lift the rich semolina custard.

• Textural Contrast: Creamy interior meets a delicate crust and dusted topping.

• Make-Ahead Friendly: Chill overnight for perfect slicing and stress-free entertaining.

• Versatile Serving: Enjoy plain, with fruit compote, or drizzled with honey.

Health Benefits

Semolina provides complex carbohydrates and trace minerals, eggs add high-quality protein, and milk contributes calcium and vitamin D. Lemon imparts vitamin C and antioxidant compounds. By controlling sugar and using moderate butter, this cake balances indulgence with nutritional value, especially when served in portion-controlled slices.

Serving Suggestions

• Accompany with a dollop of Greek yogurt or whipped cream for extra creaminess.

• Top with fresh berries or candied citrus peel to complement the lemon flavor.

• Serve alongside a cup of Earl Grey tea or a glass of sparkling Prosecco for an elegant presentation.

• Offer a drizzle of honey or fruit syrup for guests to customize sweetness.

Common Mistakes to Avoid

• Skipping Slow Heating: Rapid boiling can cause the custard to scorch or split—maintain low heat.

• Lumpy Semolina: Always whisk vigorously when adding semolina to prevent clumps.

• Undercooking the Egg Wash: Ensure the wash is brushed lightly—overapplication can cause an uneven crust.

• Insufficient Chilling: Cutting too soon results in a soft, crumbly cake. Allow full refrigeration to firm up.

Pairing Recommendations

• Wine: A late-harvest Riesling or Moscato d’Asti enhances the lemon’s sweetness without overpowering.

• Coffee/Tea: A bright, medium-roast coffee or a citrus-scented black tea highlights the cake’s flavors.

• Sparkling Water: A zesty lemon or mint infusion provides a refreshing palate cleanser.

Cooking Tips

• Use a heavy-bottomed saucepan to distribute heat evenly during stovetop thickening.

• For extra lemon intensity, add a teaspoon of lemon extract along with vanilla.

• Lightly brushing the tray with butter before semolina dusting yields a more pronounced crust.

• Store leftovers covered in the refrigerator for up to three days—briefly warm slices in a low oven if you prefer.

Variations to Try

• Orange Semolina Cake: Substitute orange zest and juice for lemon.

• Rosewater Twist: Add 1 tsp rosewater to the custard for a Middle Eastern flavor profile.

• Nutty Top: Sprinkle toasted almond flakes or pistachios instead of cinnamon sugar.

• Chocolate Drizzle: Melt dark chocolate and drizzle over slices for a decadent contrast.

Similar Recipes to Try

• Greek Revani: A semolina cake soaked in lemon–syrup, offering a moister finish.

• Turkish Irmik Tatlısı: A semolina pudding topped with tahini and walnuts.

• Italian Budino al Semolino: A creamy semolina pudding served in individual cups.

• Portuguese Pão de Ló de Laranja: A light orange chiffon cake.

Ingredient Spotlight

Semolina:
A coarse milled wheat durability prized for its ability to absorb liquids and create a firm yet tender texture. Its golden hue and subtle nutty flavor complement sweet and savory dishes alike.

Conclusion

This Lemon Semolina Custard Cake demonstrates how simple techniques—simmering, whisking, baking—combine to yield a sophisticated, layered dessert. It embodies the warmth of home baking, the brightness of Mediterranean citrus, and the ease of make-ahead preparation. Whether served at a casual family gathering or a festive occasion, each slice promises a harmonious blend of creamy custard and zesty flavor that delights every palate.

Frequently Asked Questions

1. Can I use instant semolina?
   Yes—instantly incorporates but may yield a slightly softer texture; adjust cooking time accordingly.

2. My cake is too runny—what went wrong?
   Ensure sufficient cooking time on the stovetop until the mixture thickens before baking.

3. Can I make this gluten-free?
   Substitute semolina with a gluten-free flour blend and adjust liquid ratios.

4. How do I prevent cracking on top?
   Avoid overbaking; remove when the center is just set and edges pull from the pan.

5. Can I double the recipe?
   Double ingredients in a larger pan (30 × 20 cm) and increase bake time by 10–15 minutes.