Lemon Semolina Cake

Here's a yummy dessert that you can prepare in any occasion.


Yield one 8-inch round cake  Prep Time 30 to 35 minutes  Baking Time 30 to 45 minutes

10 tablespoons butter
1 cup sugar
1/2 teaspoon vanilla extract
zest of 1 lemon
2 eggs
1 cup cake flour
1 1/2 cups semolina (coarsely ground durum wheat)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream

For the cake syrup
1/4 cup water
1/2 cup sugar
1/2 cup lemon juice

1  Preheat oven to 375ºF.

2  Cream butter and sugar together until light and fluffy. Add the vanilla and the lemon zest. Add the eggs slowly, one at a time.

3  Sift together the f our, semolina, salt, and baking soda. Alternately add the creaming mixture with the sour cream.

4  Pour the batter in a pan lined with wax paper. Bake for 30 to 45 minutes.

5  Make cake syrup (recipe at # 7) while cake is baking. Immediately pour syrup while the cake is still hot and in the pan.

6  Cool for 10 minutes then take cake off the pan. Completely cool to room temperature.

7  Prepare the cake syrup:  Combine water and sugar in a pot, and boil over medium-high heat. Remove from heat, then immediately mix in lemon juice. Pour over the warm semolina cake.

Photography by David Hanson | Prop Styling by Becky Kho

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