This lemon semolina olive oil cake with honey glaze is the star of my household when citrus season comes around. It's not fussy at all, has simple ingredients, and bakes at a reasonable time. It's a great cake to bake on a weekend morning with a delicious latte!
Why You’ll Love This Lemon Semolina Cake
- Easy to Make: Simple ingredients and straightforward steps make this a go-to recipe
- Moist and Flavourful: The combination of olive oil and yogurt ensures a tender, moist crumb.
- Citrus Delight: Fresh lemon zest and juice infuse the cake with a bright, tangy flavour.
- Unique Texture: Semolina adds a subtle crunch and rustic texture.
The best part is that the warmed honey soaks into the cake, adding an incredible sweetness. When I say this cake isn't fussy, it isn't fussy. I accidentally forgot to add baking powder to the batter, and it turned out great, although slightly denser.
Ingredients for your Lemon Semolina Cake
Semolina Flour
- What it is: A coarse flour made from durum wheat, often used in Mediterranean and Middle Eastern baking.
- Why it matters: Gives the cake a hearty, slightly gritty texture that soaks up syrup beautifully, creating that moist, almost pudding-like interior.
- Substitutions: Fine semolina can work, though the texture may change.
All-Purpose Flour
- Purpose: Balances the density of the semolina for a more tender crumb.
- Tip: Don't skip it—it helps the cake rise properly and prevents it from being too heavy.
Baking Powder
- Function: Acts as a leavening agent to give the cake a light lift.
- Insight: With heavier flours like semolina, baking powder is essential to avoid a dense result.
Greek Yogurt (or Sour Cream)
- Why it's used: Adds moisture and subtle tang, and reacts with the baking powder to help the cake rise.
- Pro tip: Full-fat yogurt gives the richest texture.
Olive Oil
- Role: Replaces butter, giving the cake a moist, tender texture and a slightly fruity undertone.
- Best type: A mild or buttery extra virgin olive oil works best to complement the lemon and honey.
Eggs
- Purpose: Bind everything together and contribute to the cake’s structure.
- Note: Room temperature eggs help the batter emulsify smoothly with the oil.
Granulated Sugar
- Why it’s important: Adds sweetness and helps achieve a golden crust.
- Fun fact: You could experiment with raw cane sugar for a more complex flavour.
Lemon Zest & Juice
- Highlight: The star flavour! Zest adds fragrance, while juice brightens the cake and balances sweetness.
- Zesting tip: Only zest the yellow part—avoid the bitter white pith underneath.
Vanilla Extract
- Purpose: Adds warmth and depth that balances the citrus and enhances the cake’s complexity.
Honey Glaze
- Composition: Typically a simple mix of honey, water, and sometimes a squeeze of lemon juice.
- Why it’s magical: Soaks into the warm cake, locking in moisture and adding a glossy, aromatic finish.
- Optional twist: Infuse the honey with rosemary or thyme for an herbal note.
Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. Warm up a slice of cake in the microwave for 30 seconds and enjoy it with a coffee in the morning! Top my slice with vanilla Greek yogurt and raspberries!
Lemon Semolina Honey Cake
This lemon semolina olive oil cake is sweet and dense with the perfect crumble! Served with honey, it makes for a great cake with your morning coffee.
Equipment
Ingredients
- 1 cup Granulated Sugar
- Lemon Zest from 2 lemons
- 3 tablespoon Almond Flour
- ¾ cup Unbleached All-Purpose Flour
- ½ cup Semolina
- 1 teaspoon Baking Powder
- ¼ teaspoon Fine Sea Salt
- ¼ teaspoon Ground Cinnamon
- 3 Eggs
- ½ cup Full-Fat Greek Yogurt or sour cream
- ½ cup Olive Oil extra virgin
Honey Glaze
- ¼ cup Honey
- Lemon Zest from 1 Lemon
- 1 sprigs Thyme optional
Instructions
- Preheat oven to 350°C. Prepare the pan by spraying it with neutral oil and lining the bottom of the pan with a round parchment sheet.
- In a large mixing bowl, combine sugar and lemon zest by incorporating the zest with the sugar with your fingers. Add the rest of the dry ingredients.
- In a separate medium bowl, combine all the wet ingredients, except honey, and whisk them together.
- Add the wet ingredients to the dry and mix until well combined.
- Pour batter into the prepared baking pan and use a spatula to smooth the top.
- Bake in the oven for 25-30 minutes or until the toothpick comes out clean.
- Remove from the oven and allow to slightly cool before removing the cake from the pan.
- While the cake is still warm, pour over the warmed honey glaze. Use a spoon to spread the honey over the cake.
- Serve with tea or coffee and enjoy!
Honey Lemon Glaze
- In a small saucepan or heatproof bowl, gently warm the honey until it's thin and pourable (you can do this in the microwave for 10–15 seconds or on the stovetop over low heat).
- Stir in the lemon zest and thyme sprig, if using.
- Whisk until smooth and glossy.
- Use warm as a glaze—drizzle immediately over cake.
Nutrition
Calories: 375kcalCarbohydrates: 52gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 62mgSodium: 82mgPotassium: 80mgFiber: 1gSugar: 34gVitamin A: 96IUVitamin C: 0.3mgCalcium: 64mgIron: 2mg
Tried this recipe?Leave a comment below and tag @theslottedspoons on social!
Jen says
The honey glaze makes this cake so moist, even days later!