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Lemon Semolina Cake

This cake is light and moist with a gorgeous lemon drizzle over the top.

Ingredients :

125g unsalted butter, softened 1 tablespoon finely grated lemon rind 1 cup caster sugar 2 free range med 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 lemon juice, strained

1 small lemon, thinly sliced


1. Preheat oven to 180°C/160°C. Grease a 6cm-deep, 20cm round (base) springform cake tin. Line base and side with 2 layers of baking parchment.

2. In a stand mixer, beat the butter, lemon rind and sugar on a high speed until pale and creamy. Then add the eggs, 1 at a time, beating between each. Next stir in the semolina, flour and milk.

3. From a height, pour in the mixture into the prepared tin. Now bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.

4. Meanwhile, make the lemon syrup: Place the 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. Now add the lemon slices. Increase heat to high. Bring to the boil without stirring, for 4 to 5 minutes or until mixture thickens.

5. Transfer the lemon slices to a plate. Pour the syrup over the cake. Allow stand for 15 minutes. Then turn out on to a plate. Arrange lemon slices over the top of the cake to decorate. Serve.

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