Golden Lemon Semolina Cake
Moist • Zesty • Syrupy • Irresistible
Yield
1 round 9-inch (23 cm) cake
Serves 8–10 slices
INGREDIENTS
For the Cake
1 cup fine semolina
½ cup plain yogurt (room temperature)
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs (room temperature)
1½ teaspoons baking powder
Zest of 2 lemons
Juice of 1 lemon (about 3 tbsp)
1 teaspoon vanilla extract
Pinch of salt
Lemon Sugar Syrup (KEY for Moisture)
½ cup fresh lemon juice
½ cup sugar
½ cup water
Optional: thin lemon peel or a few drops of orange blossom water
Optional Toppings
Powdered sugar
Toasted almonds or coconut
Extra lemon zest
Thin lemon slices
Yogurt or whipped cream for serving
INSTRUCTIONS
1️⃣ Prepare the Batter
In a large bowl, whisk together:
Yogurt
Sugar
Oil
Eggs
Vanilla
until smooth and glossy.
Add semolina, baking powder, salt, lemon zest, and lemon juice.
Mix gently until combined (do not overmix).
Let the batter rest 10–15 minutes so the semolina absorbs moisture.
2️⃣ Bake
Preheat oven to 180°C / 350°F.
Grease and lightly flour a baking pan.
Pour batter into pan and smooth the top.
Bake for 30–35 minutes, until:
Golden on top
A toothpick comes out clean
3️⃣ Make the Lemon Syrup
While cake bakes, add lemon juice, sugar, and water to a saucepan.
Bring to a gentle boil, then simmer 8–10 minutes until slightly thick.
Remove from heat and let cool slightly.
4️⃣ Soak the Cake (THE MAGIC )
When cake comes out hot, poke holes all over with a skewer.
Slowly pour warm syrup over hot cake.
Let cake absorb syrup completely.
Cool at least 30 minutes before slicing.
TEXTURE & FLAVOR
Ultra-moist, never dry
Bright lemon flavor without bitterness
Soft crumb with slight semolina bite
Better the next day
VARIATIONS
Orange Semolina Cake
Replace lemon with orange zest + juice
Almond Lemon Cake
Replace ¼ cup semolina with almond flour
Honey Version
Replace sugar with ½ cup honey
Reduce syrup sugar slightly
Eggless Option
Skip eggs
Add extra ¼ cup yogurt + 1 tbsp cornstarch
SERVING IDEAS
With mint tea or coffee
With fresh berries
With vanilla yogurt
Lightly toasted the next day
WHY THIS CAKE WORKS
Semolina holds syrup beautifully
Yogurt keeps it tender
Oil = long-lasting moisture
Lemon syrup locks everything in
