Meyer Lemon Semolina Cake

Name: Meyer Lemon Semolina Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup semolina flour; 1 cup all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/2 cup milk; 1 teaspoon baking powder; Zest of 2 Meyer lemons; Juice of 1 Meyer lemon; 1/4 teaspoon salt; 1/2 cup sugar; 1/4 cup water; Juice of 1 Meyer lemon

Highlighted under: Baking & Desserts

A delightful and moist semolina cake infused with the vibrant flavor of Meyer lemons, perfect for any occasion.

Created by

Ella

Last updated on 2025-12-20T12:29:51.970Z

This Meyer Lemon Semolina Cake is a treat that combines the tartness of Meyer lemons with the unique texture of semolina flour. It's a perfect dessert for gatherings or a simple afternoon tea.

        Why You Will Love This Recipe
        Bright and zesty flavor from fresh Meyer lemons
Unique texture from semolina that is both tender and slightly chewy
Easy to make and perfect for both casual and festive occasions

      

The Magic of Meyer Lemons

Meyer lemons are a delightful cross between a lemon and a mandarin orange, known for their thin skin and sweet, fragrant flavor. Unlike regular lemons, Meyer lemons offer a gentle tartness that enhances the overall taste of baked goods. When used in this semolina cake, the zest and juice brighten the flavor profile, making each bite a refreshing experience.

Their unique flavor makes Meyer lemons a favorite in both savory and sweet dishes. In this recipe, they not only provide a zesty kick but also infuse moisture into the cake, ensuring it remains tender and delicious. The cake becomes a perfect canvas for the vibrant notes of citrus, making it a standout dessert for any gathering.

Understanding Semolina Flour

Semolina flour, made from durum wheat, is often used in pasta and various baked goods. Its coarser texture gives cakes a unique density that complements the lightness of other ingredients. In this Meyer Lemon Semolina Cake, semolina flour contributes a slight chewiness that contrasts beautifully with the cake's moist crumb.

Additionally, semolina flour absorbs moisture differently than all-purpose flour, allowing it to create a better structure in the cake. This results in a wonderfully satisfying texture that will keep guests coming back for more. It's a key ingredient that elevates this dessert from the ordinary to the extraordinary.

Perfect Pairings for Your Cake

This Meyer Lemon Semolina Cake is versatile and can be enjoyed in various ways. For a simple afternoon treat, serve it with a dusting of powdered sugar and a cup of tea. The bright flavors of the cake pair perfectly with the warmth of a chamomile or Earl Grey tea.

If you’re looking to impress at a dinner party, consider serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream. The richness of the cream balances the cake's zesty profile, creating a delightful contrast that will leave a lasting impression on your guests.

Ingredients

For the Cake

1 cup semolina flour
1 cup all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup milk
1 teaspoon baking powder
Zest of 2 Meyer lemons
Juice of 1 Meyer lemon
1/4 teaspoon salt

For the Syrup

1/2 cup sugar
1/4 cup water
Juice of 1 Meyer lemon

Make sure to use fresh Meyer lemons for the best flavor.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large 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 milk, lemon zest, and lemon juice.

Combine Dry Ingredients

In a separate bowl, whisk together the semolina flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake

Pour the batter into a greased 9-inch round cake pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

Make the Syrup

While the cake is baking, prepare the syrup by combining sugar, water, and lemon juice in a small saucepan. Bring to a boil and then simmer for 5 minutes until slightly thickened.

Finish the Cake

Once the cake is cooled, poke holes in the top with a skewer and drizzle the lemon syrup over the cake. Allow it to soak in before serving.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

Storage 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 want to prolong its shelf life, consider refrigerating it, where it can last for up to a week. However, keep in mind that refrigeration may slightly alter the cake's texture.

For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. It will maintain its quality for up to three months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight and allow it to come to room temperature before serving.

Serving Suggestions

This delightful cake is perfect for various occasions, whether it’s a casual family gathering or a festive celebration. For a sophisticated touch, consider garnishing the cake with fresh berries or edible flowers. They add a pop of color and enhance the visual appeal of your dessert.

Additionally, you can serve the cake alongside a citrus salad for a refreshing contrast. The bright flavors of the salad will echo the zesty notes of the cake, creating a harmonious dessert experience that’s sure to impress your guests.

Questions About Recipes

→ Can I use regular lemons instead of Meyer lemons?

Yes, you can use regular lemons, but the flavor will be more tart.

→ How should I store leftover cake?

Store leftovers in an airtight container at room temperature for up to 3 days.

→ Can I make this cake gluten-free?

You can try substituting the all-purpose flour with a gluten-free blend, but the texture may vary.

→ Is it possible to freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in an airtight container for up to 2 months.