Lemon semolina olive oil cake with honey glaze

This lemon semolina olive oil cake with honey glaze is the star of my household when citrus season comes around. This cake is not fussy at all, it has simple ingredients and bakes at a reasonable time. It’s a great cake to bake on a weekend morning to enjoy with, of course, a delicious latte!

Why you will love this lemon cake

A cake that is dense with the perfect crumble – a dream! What I love the best about this cake is the simple honey glaze that is poured over it. 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 the the batter and turn out great – although slightly denser. I’ve even swapped out the yogurt for sour cream and still tastes amazing!

Let’s make some cake!

When I think about a lemon semolina olive oil cake, I always think about a thin, dense cake drenched in honey. That’s exactly what this is! I think this is the best kind of cake – but that’s just me!

Before the cake is served, I heat honey in the microwave for 30 seconds, poke my cake all around with a toothpick and then pour the hot honey all over. The cake will soak up all the honey goodness! Optional but I like to garnish my cake with dried lemon slices and thyme. I know it’s extra!

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! I also like to be extra and top my slice with vanilla Greek yogurt, and raspberries!

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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.
Prep Time10 minutes
Cook Time30 minutes
Course: Baked Goods, Breakfast, Dessert
Diet: Mediterranean
Servings: 6 people
Author: Zainab Jabri


  • 9 inch round spring pan


  • Lemon Zest from 2 lemons
  • 1 cup Granulated Sugar
  • 3 tbsp Ground Almonds
  • ¾ cup All-Purpose Flour
  • ½ cup Fine Yellow Semolina
  • 1 tsp Baking Powder
  • ¼ tsp Ground Cinnamon
  • 3 Eggs
  • ½ cup Full-Fat Greek Yogurt or sour cream
  • ½ cup Olive Oil extra virgin
  • ¼ cup Warmed Honey For Glaze


  • 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, 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.
  • Before serving, poke the cake with a toothpick and pour over the warmed honey. Use a spoon to spread the honey over the cake.
  • Serve with tea or coffee and enjoy!
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