Best 2 Lemon Semolina Cake Recipes

Indulge in the delectable Lemon Semolina Cake, a culinary masterpiece that tantalizes taste buds with its delightful citrusy flavor and moist, tender texture. This classic Italian dessert, also known as Torta al Limone, is a symphony of flavors and textures that will leave you craving for more. With its vibrant yellow hue and zesty lemon aroma, this cake is a feast for the senses, perfect for any occasion.

This article presents a collection of Lemon Semolina Cake recipes that cater to various dietary preferences and skill levels. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you through the process of creating this delectable treat. From traditional Italian recipes passed down through generations to gluten-free and vegan adaptations, there's a recipe here for everyone to enjoy.

So, prepare to embark on a culinary journey as we explore the world of Lemon Semolina Cakes. Discover the secrets behind this beloved dessert and impress your loved ones with your baking prowess. Let's dive into the recipes and create a taste of Italy in your own kitchen.

Let's cook with our recipes!

LEMON SEMOLINA CAKE

Lemon Semolina Cake image

I found this somewhere on the internet and am going to use it for a project in my Latin class. Looks delicious! I'm not sure about the size of the pan or the number of servings. I think I'd use an 8x8 Pyrex dish. I'm still trying to figure out the formatting on submitting recipes :p. This recipe is for a cake and syrup. The ingredients for the syrup begin with the caster sugar.

Provided by Wish my name is She

Categories Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 11

Ingredients

100 g sugar
3 tablespoons oil
2 lemons, finely grated zest of
4 large eggs, lightly beaten
225 g semolina
2 teaspoons baking powder
100 g ground almonds
7 tablespoons milk
100 g caster sugar
200 ml water
2 lemons, juice of

Steps:

Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
Fold in the semolina, baking powder, ground almond and milk, mixing well.
Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
Let cake cool in pan.
While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
Add lemon juice and return to a rapid simmer, cooking for another few minutes.
Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.

SOAKED LEMON SEMOLINA CAKE

Soaked Lemon Semolina Cake image

A delicious looking recipe I found in Good Food BBC magazine. I was so happy to find this recipe, having tried a version of this cake while overseas. I have not tried this version yet.

Provided by HeatherFeather

Categories Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

100 g caster sugar
3 tablespoons canola oil
2 lemons, zest finely grated
4 large eggs, lightly beaten
225 g semolina
2 teaspoons baking powder
100 g ground almonds
7 tablespoons milk
100 g caster sugar
200 ml water, plus
3 tablespoons water
3 lemons, juice of
225 g fresh blueberries
50 -75 g powdered sugar

Steps:

Grease and flour a round 20 cm cake tin.
Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
Fold in the semolina, baking powder, nuts, and milk, mixing well.
Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
Let cake cool in pan 15 minutes.
While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
Add lemon juice and return to a rapid simmer, cooking for another few minutes.
Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
(Taste and add a bit more sugar if the berries are very tart).
Serve cake warm, cut into wedges with the warm berries on top.

Tips:

Use fine semolina: This will result in a smoother cake texture.

Don't overmix the batter: Overmixing can result in a tough cake.

Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.

Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.

Conclusion:

Lemon semolina cake is a delicious and refreshing cake that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The cake is also a good source of fiber and protein. If you are looking for a delicious and healthy cake to try, then you should definitely give lemon semolina cake a try.