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 flour; 1/2 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup whole milk; Zest of 2 Meyer lemons; 1/4 cup fresh Meyer lemon juice; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup water; 1/4 cup fresh Meyer lemon juice

Highlighted under: Sugar & Spice Desserts

A delightful blend of citrus and texture, this Meyer Lemon Semolina Cake is a refreshing dessert perfect for any occasion.

Created by

Emma

Last updated on 2025-12-20T10:41:49.132Z

This Meyer Lemon Semolina Cake is a unique twist on traditional cake recipes. The use of semolina flour gives it a lovely texture while the Meyer lemons add a sweet and tangy flavor that is simply irresistible. Perfect for tea time or as a light dessert, this cake is sure to impress your guests!

        Why You Will Love This Recipe
        Bright and zesty flavor from fresh Meyer lemons
Unique semolina texture that is both moist and light
Simple to make with everyday ingredients

      

The Perfect Citrus Dessert

Meyer lemons are a true delight, offering a unique flavor that combines the sweetness of regular lemons with a hint of orange. This Meyer Lemon Semolina Cake takes full advantage of that bright, zesty profile, making it a perfect dessert for any occasion. Whether it's a family gathering, a birthday celebration, or a simple weeknight treat, this cake will impress your guests and leave them craving more.

The use of semolina flour lends an intriguing texture to the cake, creating a moist crumb that's both light and satisfying. Unlike traditional cakes that rely heavily on all-purpose flour, semolina flour adds a subtle nutty flavor and a delightful bite. This unique combination not only elevates the dessert but also makes it a conversation starter at your dining table.

Easy Baking for Everyone

One of the best aspects of this Meyer Lemon Semolina Cake is its simplicity. With just a handful of everyday ingredients, you can create a show-stopping dessert that looks and tastes gourmet. Even novice bakers will find the process straightforward, allowing everyone to join in on the fun. Mixing the ingredients takes minimal time, and the baking process requires little more than setting a timer.

The steps are easy to follow, with no complicated techniques required. This recipe invites you to embrace the joy of baking without the stress. It's a fantastic way to introduce children or inexperienced friends to the kitchen, making it a perfect family activity. You'll be amazed at how quickly you can whip up this delicious cake!

Serving Suggestions and Variations

This Meyer Lemon Semolina Cake is delightful on its own, but there are plenty of ways to dress it up for a special occasion. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh berries, like strawberries or blueberries, can add a pop of color and an extra layer of flavor that complements the citrus beautifully.

For those who love a little crunch, a sprinkle of toasted almonds or pistachios on top can provide an appealing contrast to the soft cake. Additionally, experimenting with different citrus fruits can yield exciting results—substituting Meyer lemons with blood oranges or limes can create a whole new dessert experience. The possibilities are endless!

Ingredients

For the Cake

1 cup semolina flour
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
Zest of 2 Meyer lemons
1/4 cup fresh Meyer lemon juice
2 teaspoons baking powder
1/4 teaspoon salt

For the Syrup

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

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

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Prepare the Batter

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.

Combine Dry Ingredients

In another bowl, whisk together the semolina flour, all-purpose flour, baking powder, and salt.

Mix Wet Ingredients

Mix the whole milk, lemon zest, and lemon juice into the butter mixture.

Combine All Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan.

Bake the Cake

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Syrup

While the cake is baking, combine sugar, water, and lemon juice in a small saucepan. Bring to a boil and then reduce to a simmer for about 5 minutes.

Glaze the Cake

Once the cake is done, remove it from the oven and immediately pour the warm syrup over the top. Allow the cake to cool in the pan.

Serve

Once cooled, remove the cake from the pan, slice, and serve. Enjoy!

This cake can be served warm or at room temperature. It's delightful on its own or with a dollop of whipped cream!

Storage Tips

To keep your Meyer Lemon Semolina Cake fresh, store it in an airtight container at room temperature. It will stay moist for up to three days. If you want to enjoy it later, consider refrigerating it; just be sure to wrap it tightly to prevent it from drying out.

For longer storage, you can freeze the cake. Wrap it in plastic wrap and then in aluminum foil to protect it from freezer burn. When you're ready to enjoy a slice, simply thaw it at room temperature for a few hours or overnight in the refrigerator. The cake will taste just as delightful as the day it was baked!

Pairing Suggestions

A slice of Meyer Lemon Semolina Cake pairs wonderfully with a variety of beverages. For a refreshing touch, consider serving it with iced tea or lemonade, enhancing the citrus flavors in the cake. Alternatively, a cup of herbal tea, such as chamomile or mint, can provide a soothing balance to the zesty dessert.

If you're looking for a more decadent pairing, a glass of dessert wine, like Moscato or a late-harvest Riesling, can elevate the experience. The sweetness of the wine complements the tartness of the cake, creating a harmonious balance that's perfect for an after-dinner treat.

Questions About Recipes

→ Can I use regular lemons instead of Meyer lemons?

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

→ How should I store the cake?

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

→ Can I freeze this cake?

Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil.

→ What can I serve with this cake?

This cake pairs beautifully with whipped cream, yogurt, or fresh fruit.