An Australian friend recommended this recipe for lemon semolina cake, and it is delicious and moist. I love the combination of lemon for tartness and semolina for a denser cake. It’s very easy to make, and you probably have most of the ingredients already at home. The lemon drizzle adds an extra sweet and sour flavour, as well as some more moisture. However, I think next time I would use less sugar. Additionally, I might try substituting fine cornmeal for the semolina because the cake also reminded me of cornbread!
Ingredients
Cake
125g unsalted butter, softened
1 Tbsp finely grated lemon rind
1 cup caster sugar
2 eggs
2/3 cup semolina
1 1/2 cups self-raising flour, sifted
1/2 cup milk
Lemon Syrup
1 cup caster sugar
1/2 cup fresh lemon juice, strained
1/2 cup cold water
Instructions
Preheat oven to 180C/160C fan oven. First, prepare a round cake tin with high sides (at least 2 inches) by lining with greaseproof paper. Or use a silicon cake tin.
Next, with an electric mixer beat the butter, lemon rind and sugar on high speed until pale and creamy. Add eggs, one at a time, beating between each addition. Stir in semolina, flour and milk.
Spread the mixture in the prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted into the centre comes out clean.
Meanwhile, make lemon syrup: Place sugar, lemon juice and 1/2 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 4 to 5 minutes or until mixture thickens.
Pour half the syrup over cake. Let stand for 15 minutes. Turn out onto a plate. Finally, drizzle with remaining syrup (to taste). Half of the syrup may be sweet enough!
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