The use of semolina and a decadent lemon syrup makes for an indulgent treat the whole family will love. 

Lemon Cake

Ingredients

• 1 tablespoon grated lemon rind
• 125 grams unsalted butter
• 1 cup caster sugar
• 2 eggs
• ⅔ cup fine semolina
• 1 ½ cup self-raising flour

• ½ cup milk

• ½ cup fresh lemon juice (about 4 lemons)
• 1 cup caster sugar
• ½ cup cold water

Method

LEMON CAKE

1. Preheat oven to moderate (180°C/160°C fan-forced). Lightly grease a 20 cm or 8 inch round cake pan and then line the base with baking paper.
2. Place the softened unsalted butter in a mixing bowl, add caster sugar and finely grated lemon rind. Mix on high speed until pale and creamy.  
3. Add the eggs, one at a time, beating until combined between additions. 
4. In batches, add sifted semolina, flour and milk. Stir until well combined before adding another batch.
5. Spread mixture into lightly greased pan. Use a butter knife to run through the batter to create a swirl effect as shown in the photo. Bake for about 45 minutes or until the cake is cooked when tested. (Tip: You may insert a skewer into the centre of the cake to see if it comes out clean.) 
6. Allow cake to stand for 15 minutes before placing in a cooling rack.

LEMON SYRUP

1. Combine caster sugar, strained lemon juice, and ½ cup cold water into a small sauce pan and place over low heat.
2. Continuously stir for 5 minutes until the sugar has dissolved.
3. Put on high heat and bring to a boil. Do not stir 4-5 minutes to allow syrup to thicken.

Transfer lemon cake to a plate and pour lemon syrup on top to serve. 

ENJOY

Serves 8-10