This lemon and semolina cake is a delightful treat – light, zesty, and surprisingly easy to make! I first stumbled upon this recipe while on a trip to Italy, and it instantly became one of my favorites. There's something comforting about the texture, and the bright lemon flavor is utterly refreshing. It's perfect for a weekend brunch, an afternoon tea party, or even just a quiet moment with a cup of coffee. It's one of those recipes that's easily adaptable for your taste; want more lemon, go for it!
Why is this recipe so special? Well, the semolina adds a unique texture – slightly grainy and a bit like a really fine crumb. It's also wonderfully moist, which is something I always look for in a cake. And the lemon? Oh, the lemon! It perfectly balances the subtle sweetness of the cake, preventing it from being cloying, which is something i absolutely hate in desserts. Trust me, once you try this recipe, you'll understand the magic.
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking pan (9x13 inch)
- Rubber spatula
- Electric mixer (optional)
- Toothpick
Lemon-and-Semolina-Cake
This delightful lemon and semolina cake is incredibly moist and easy to make, with a bright, refreshing flavor that's perfect for any occasion. The combination of semolina and lemon creates a unique texture and taste you won't forget!
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Don't skip this step; it prevents sticking and makes for easier cleanup later!
- In a large mixing bowl, whisk together 2 cups of semolina flour, 1 ½ cups of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. Get that whisk working to make sure everything is evenly distributed! (You know, like a real pro.)
- In a separate bowl, whisk together 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Remember to crack those eggs gently—no shell fragments allowed!
- Gradually add the wet ingredients to the dry ingredients, mixing gently with a rubber spatula or electric mixer on low speed until just combined. Don't overmix; a few lumps are okay. Overmixing leads to a tough cake, and trust me, nobody wants that.
- Zest the lemon, then juice it. Add the lemon zest and about 2 tablespoons of lemon juice to the batter (adjust to taste). Give it another gentle stir. Now, doesn't that smell amazing?
- Pour the batter into your prepared pan and spread it evenly. It should be pretty easy to do this; if not, that extra tablespoon of milk may be a lifesaver!
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If you're not sure, give it a few more minutes!
- Let the cake cool in the pan for at least 10 minutes before inverting it onto a wire rack to cool completely. The waiting is the hardest part...but crucial for preventing crumbling!
- Once completely cool, dust with powdered sugar and serve! Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This cake is seriously addictive – you’ve been warned!
📝 Notes
- Make sure your baking powder is fresh. Old baking powder won't give you the right rise.
- If your buttermilk is a bit thick, you might want to add a tablespoon or two of milk to make it more pourable.
- For an extra special touch, consider adding a glaze made with powdered sugar and lemon juice once the cake has cooled.
🍎 Nutrition
Calories: 350kcal
Protein: 7g
Fat: 15g
Carbohydrates: 50g
Fiber: 3g
Calcium: 100mg
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