This Lemon Semolina Cake is a delightful blend of tangy lemon flavor and the unique texture of semolina. The golden-brown exterior contrasts beautifully with the smooth, white icing, creating an eye-catching and appetizing dessert.
Perfect for any occasion, this cake is not only delicious but also easy to make. The combination of yogurt, jam, and lemon zest creates a moist and flavorful cake that will satisfy any sweet tooth. Serve it with a cup of tea or coffee for a delightful afternoon snack or as a charming addition to any dessert table.
Full Recipe:
Ingredients:
- 2 eggs
- 1/2 cup of sugar
- 1/2 cup of oil
- 1 tablespoon of jam
- 1/2 cup of yogurt
- Lemon zest (from 1 lemon)
- Pinch of salt
- 15.9 oz (450g) of durum or soft wheat semolina
- 1 tablespoon of baking powder
- 1 and 2/3 cups (200g) of powdered sugar (for icing)
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
- Mix Wet Ingredients:
- In a large mixing bowl, beat the eggs and sugar together until light and frothy.
- Add the oil, jam, yogurt, lemon zest, and a pinch of salt. Mix well until all ingredients are combined.
- Incorporate Dry Ingredients:
- Gradually add the semolina and baking powder to the wet mixture.
- Stir until you get a smooth batter. The batter should be thick but pourable.
- Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Icing:
- While the cake is cooling, sift the powdered sugar into a bowl.
- Add a little water or lemon juice (a teaspoon at a time) and mix until you get a smooth, thick icing.
- Ice the Cake:
- Once the cake is completely cooled, spread the icing evenly over the top.
- Allow the icing to set for a few minutes before serving.
- Serve:
- Slice and serve the cake with a cup of tea or coffee. Enjoy the moist and tangy flavors of this delightful lemon semolina cake.
Cooking Tips:
- Yogurt: You can use Greek yogurt for a thicker, creamier texture.
- Jam: Feel free to use your favorite flavor of jam; apricot or raspberry works well with lemon.
- Icing Consistency: Adjust the amount of liquid in the icing to achieve your desired consistency. It should be thick enough to stay on top of the cake without dripping too much.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: Approximately 220 kcal per serving | Servings: Makes about 10-12 servings
Here are some additional tips and information about this recipe:
Tips for Making the Best Lemon Semolina Cake
- Yogurt: You can use Greek yogurt for a thicker, creamier texture.
- Jam: Feel free to use your favorite flavor of jam; apricot or raspberry works well with lemon.
- Icing Consistency: Adjust the amount of liquid in the icing to achieve your desired consistency. It should be thick enough to stay on top of the cake without dripping too much.
Variations and Serving Suggestions
- Flavor Variations: Add a teaspoon of almond extract or a handful of poppy seeds for extra flavor and texture.
- Serving Ideas: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
- Additional Ingredients: Incorporate finely chopped nuts or dried fruits into the batter for added texture and flavor.
Storage Tips
- Refrigeration: Store any leftovers in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze the baked cake in an airtight container for up to 3 months. Thaw at room temperature before serving.
Nutritional Information
Here’s a brief look at the nutritional content per serving (approximate values):
- Calories: 220 kcal per serving
- Carbohydrates: 30g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Fiber: 1g
- Sugar: 20g
Possible Questions About This Recipe
- Can I use other types of flour?
- Yes, you can substitute plain flour with whole wheat flour or gluten-free flour for a different texture and flavor.
- What if I don’t have lemon zest?
- You can use lemon extract or lemon juice as a substitute for lemon zest.
- Can I make this cake ahead of time?
- Yes, you can bake the cake a day in advance and store it in an airtight container. Ice it just before serving.
- How do I prevent the cake from sticking to the pan?
- Grease the pan well and line it with parchment paper to ensure easy removal.
- Can I add other flavors to the dough?
- Yes, you can add a teaspoon of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Enjoy making and sharing this delicious Lemon Semolina Cake with your loved ones. It’s a perfect blend of simplicity, flavor, and satisfaction!