Meyer Lemon Semolina Cake

Name: Meyer Lemon Semolina Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup semolina; 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/2 cup yogurt; 1/4 cup Meyer lemon juice; Zest of 2 Meyer lemons; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup granulated sugar; 1/2 cup water; 1/4 cup Meyer lemon juice

Highlighted under: Sweet Treats

This delightful Meyer Lemon Semolina Cake is a perfect blend of zest and sweetness, bringing a refreshing twist to your dessert table.

Created by

Lara

Last updated on 2025-12-20T11:45:49.851Z

The Meyer Lemon Semolina Cake is a beloved recipe that captures the essence of sunny citrus flavors. With its unique semolina base and the zesty kick of Meyer lemons, this cake is moist, tender, and simply irresistible.

        Why You'll Love This Cake
        Bright and tangy flavor of Meyer lemons
Light and airy texture that is simply delightful
Perfect for tea time or as a light dessert after dinner

      

A Unique Dessert Experience

Meyer lemons, a cross between a regular lemon and a mandarin orange, offer a unique and fragrant flavor that elevates this semolina cake to new heights. Their sweet, tangy essence not only enhances the cake's taste but also provides a gorgeous citrus aroma that fills your kitchen as it bakes. This delightful combination of flavors makes every bite a refreshing experience, perfect for any occasion.

Semolina, typically used in pasta and some breads, gives this cake a distinctive texture. It lends a subtle graininess that contrasts beautifully with the moistness of the cake, creating a delightful mouthfeel. This unique ingredient is also what helps to keep the cake light and airy, making it suitable for those looking for a dessert that won’t weigh them down.

Versatile Serving Suggestions

This Meyer Lemon Semolina Cake is incredibly versatile, making it an excellent choice for various occasions. Whether you're hosting an afternoon tea, celebrating a birthday, or simply enjoying a quiet evening at home, this cake fits the bill. It pairs wonderfully with a cup of tea or coffee, making it a delightful companion for your favorite warm beverage.

For a more indulgent treat, consider serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess beautifully balances the tangy notes of the cake, enhancing its overall flavor profile. Fresh berries or a light fruit compote can also make a lovely addition, providing a pop of color and additional freshness.

Storing and Serving Tips

To keep your Meyer Lemon Semolina Cake fresh, store it in an airtight container at room temperature for up to three days. If you wish to prolong its shelf life, consider refrigerating it; just be sure to allow it to come to room temperature before serving, as this will enhance its texture and flavor.

For those who love to plan ahead, this cake can be made a day in advance. The flavors actually improve as it sits, allowing the syrup to seep in and infuse the cake with even more Meyer lemon goodness. Just remember to cover it well to prevent it from drying out.

Ingredients

For the Cake

1 cup semolina
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup yogurt
1/4 cup Meyer lemon juice
Zest of 2 Meyer lemons
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

For the Syrup

1/2 cup granulated sugar
1/2 cup water
1/4 cup Meyer lemon juice

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the yogurt, Meyer lemon juice, and zest.

In another bowl, whisk together the semolina, all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Bake the Cake

Pour the batter into a greased 9-inch round cake pan. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Make the Syrup

While the cake is cooling, prepare the syrup by combining sugar, water, and Meyer lemon juice in a small saucepan. Bring to a boil, then reduce the heat and simmer for about 5 minutes until the sugar is dissolved.

Serve the Cake

Once the cake has cooled, poke small holes all over the top and drizzle the syrup evenly over the cake. Allow the syrup to soak in before slicing and serving.

Why Choose Semolina?

Semolina flour is not just a unique ingredient; it's packed with protein, making it a fantastic option for those looking to incorporate more nutrients into their baking. The higher protein content in semolina helps create a sturdier cake without compromising on the light and fluffy texture we all adore.

Additionally, semolina is less processed than regular all-purpose flour, which means it retains more of its natural nutrients. This makes it a great choice for those who are health-conscious but still want to enjoy delicious baked goods. Embracing semolina in your baking repertoire can lead to delightful and nutritious results.

Culinary Pairings

The bright notes of Meyer lemon in this cake open up a world of culinary pairings. Consider serving it with a light, citrusy salad featuring arugula and goat cheese for a refreshing contrast. The peppery notes of arugula complement the sweetness of the cake, while the creamy goat cheese adds a lovely richness.

For drinks, a sparkling white wine or a fruity rosé can elevate your dessert experience. The bubbles and acidity in these wines harmonize beautifully with the cake, enhancing the overall flavors and making your meal feel extra special.

Questions About Recipes

→ Can I use regular lemons instead of Meyer lemons?

Yes, but the flavor will be more tart. You may want to adjust the sugar accordingly.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Yes, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and foil before freezing.

→ What can I serve with the cake?

This cake pairs wonderfully with fresh berries or a dollop of whipped cream.