Lemon Cake


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

Lemon Cake


  • 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



      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.


      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. 



      Serves 8-10

      Ingredients for Lemon Cake

      Essential Hemp Australian Hemp Seeds 200g

      $9.99 ea

      Essential Hemp Australian Hemp Seeds 800g

      $34.99 ea

      Golden Shore Caster Sugar 1kg

      $2.99 ea

      Harris Farm Eggs Barn Laid x12 660g

      $4.49 ea

      Harris Farm Eggs Free Range Eggs x12 660g

      $6.99 ea