Semolina and yoghurt lemon-syrup cake

  • 20 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


Semolina and yoghurt cake
  • 250 gram butter
  • 1 tablespoon finely grated lemon rind
  • 1 cup (220g) caster (superfine) sugar
  • 3 eggs, separated
  • 1 cup (150g) self-raising flour
  • 1 cup (160g) semolina
  • 1 cup (280g) yoghurt
Lemon syrup
  • 1 cup (220g) caster (superfine) sugar
  • 1/3 cup (80ml) lemon juice


Semolina and yoghurt lemon-syrup cake
  • 1
    Preheat oven to 180°C/350°F. Grease and flour 20cm (8 inch) baba pan; shake away excess flour.
  • 2
    Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in egg yolks.
  • 3
    Transfer mixture to large bowl; stir in flour, semolina and yoghurt.
  • 4
    Beat egg whites in small bowl with electric mixer until soft peaks form; fold egg whites into cake mixture, in two batches. Spread mixture into pan; bake about 50 minutes.
  • 5
    Meanwhile, make lemon syrup. Combine ingredients in small saucepan; stir over heat until sugar dissolves. Bring syrup to the boil without stirring; remove from heat.
  • 6
    Stand cake in pan 5 minutes; turn onto wire rack set over tray. Pierce cake all over with skewer; pour hot lemon syrup over hot cake.


Semolina is available from health-food stores and supermarkets. It can be replaced with 1 cup plain (all-purpose) flour. Lime, orange or mandarin juice and grated rind can be substituted for the lemon.

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