Description
A moist and tangy Lemon and Yogurt Semolina Cake drizzled with sweet honey syrup, perfect for any occasion.
Ingredients
Scale
- 1 cup (160g) fine semolina
- 1 cup (240g) plain Greek yogurt
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ½ cup (120ml) vegetable oil
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Zest of 2 lemons
- ½ cup (120ml) fresh lemon juice
- ½ cup (170g) honey
- ½ cup (120ml) water
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the fine semolina, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, granulated sugar, and Greek yogurt until creamy. Add the vegetable oil and lemon zest, mixing well.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into a prepared cake pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- In a small saucepan, combine fresh lemon juice, honey, and water. Simmer until honey is dissolved.
- Poke small holes in the cooled cake and drizzle the warm honey syrup over it.
- Let the cake absorb the syrup before serving.
Notes
- Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- For longer storage, freeze individual slices wrapped tightly for up to three months.
- Experiment with flavors by adding orange zest, almond extract, or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Lemon Cake, Yogurt Cake, Semolina Cake, Honey Syrup, Dessert