Lemon Semolina Cake with Honey Glaze

In the last two weeks, I have made this Lemon Semolina cake three times! This cake is not fussy at all, has simple ingredients, and bakes at a reasonable time. This is a great cake to bake on a weekend morning!

This cake is dense with the perfect crumble! What I love the best about this cake is the simple honey glaze that is poured over it. It soaks into the cake for a wonderful sweetness. If you really like a dense cake you can omit the baking powder. I accidentally forgot to add it once but the caked still turned out delicious.

Let’s Make Some Cake!

When I think about a semolina cake, I always think about a thin dense cake that is drenched in honey. That’s exactly what this is!

Before the cake is served, I heat up honey in the microwave for 30 seconds, stab my cake all around with a knife and then pour the hot honey all over. The cake will just soak up all the honey goodness.

I store the cake at room temperature in an airtight container for 3-4 days before moving it to the fridge. I will warm up a slice of cake in the microwave for 30 seconds and enjoy it with a coffee in the morning!

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Lemon Semolina Honey Cake

This Lemon Semolina Cake is sweet and dense with the perfect crumble! Served with honey, it makes for a great cake with your morning coffee.
Prep Time10 mins
Cook Time30 mins
Course: Baked Goods, Breakfast, Dessert
Diet: Mediterranean
Servings: 6 people
Author: Zainab Jabri

Equipment

  • 9 inch round spring pan

Ingredients

  • 3 Eggs
  • ½ cup Full-Fat Greek Yogurt
  • ½ cup Olive Oil
  • 1 cup Sugar
  • 1-2 Lemon Zest
  • 3 tbsp Ground Almonds
  • ¾ cup All-Purpose Flour
  • ½ cup Fine Yellow Semolina
  • ¼ tsp Ground Cinnamon
  • 1 tsp Baking Powder Optional *See notes
  • ¼ cup Warmed Honey For Glaze

Instructions

  • Pre-heat 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 together by incorporating the zest with sugar with your fingers. Add the rest of the dry ingredients.
  • In a separate medium bowl, combine all the wet ingredients and whisk them together.
  • Add the wet ingredients to the dry and mix until well combined.
  • Pour batter into the prepared baking sheet 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.
  • Before serving, stab the cake with a sharp knife and pour over the hot honey. Use a spoon to spread the honey over the cake.
  • Serve with tea or coffee and enjoy!
Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!

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