Super Moist Lemon Semolina Cake Recipe

Lemon Semolina Cake – First of all Happy New Year to all of you. This is my first cake video of the year. Besides butter cake or pound cake recipe, semolina is another favourite of many people. The texture is a slightly different but still soft and fluffy. It’s best suited for a tea cake. This time I’ve giving it some lemon zest, it smells amazing. Method is very similar to butter cake and pound cake. Only difference you’ll need to soak the semolina flour ahead of time. To get a fluffy and soft cake texture, just be sure to cream the butter and sugar well. It’s a quick and easy cake, but super delicious. It’s good for many occasions, especially if you have a small party or gathering. Do give this cake a try to impress your guest with this wonderful semolina cake. Enjoy!

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Ingredients:

I’m using 20x12x8cm loaf pan

• Semolina cake
115g [½ cup] lemon juice
120g [⅔ cup] semolina flour
1 lemon zest
100g [¾ cup + 1 tbsp] plain flour
6g [1½ tsp] baking powder
¼ salt
170g [¾ cup] unsalted butter
150g [¾ cup] caster sugar
3 large eggs OR 180g [¾ cup] plain yogurt
1 tsp vanilla extract

• Sugar Frosting
60g [½ cup] powdered sugar
15g [1 tbsp] water

Deco:
15g [1 tbsp] pistachio, chopped
Dried rose petals


Instructions:

• Semolina cake
1. Preheat oven at 175°C/348°F.
2. Squeeze the lemon juice.
3. Soak the semolina flour in the lemon juice for 30 minutes.
4. Grate a lemon for lemon zest.
5. Sift the dry ingredients: plain flour, baking powder and salt. Set aside.
6. In a mixing bowl, add in the butter. Set aside until softened.
7. Once the butter is softened, add sugar. Mix on high speed until creamy and fluffy and pale for at least 2-3 minutes. Scrap the bowl occasionally.
8. Add in the eggs, one at a time. Continue mixing on high speed until well combined.
9. Add in the soaked semolina flour. Mix on high speed until well combined.
10. Add in the sifted ingredients and zest. With a spatula, fold in until combined. Do not over mix.
11. Transfer the batter into a 20x12x8cm loaf pan, greased and lined with parchment paper.
12. Bake in preheated over at 175°C/348°F for 55 minutes.
13. Remove the cake from the pan as soon it’s out from oven. Just the cake cooled.

• Sugar Frosting
1. In a bowl, add powdered sugar and water. Mix them until well combined and until ribbon consistency.


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