Lemon Cake
The use of semolina and a decadent lemon syrup makes for an indulgent treat the whole family will love.
Lemon Cake
Ingredients
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
Method
LEMON CAKE
- 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.
- 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.
- Add the eggs, one at a time, beating until combined between additions.
- In batches, add sifted semolina, flour and milk. Stir until well combined before adding another batch.
- 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.)
- Allow cake to stand for 15 minutes before placing in a cooling rack.
LEMON SYRUP
- Combine caster sugar, strained lemon juice, and ½ cup cold water into a small sauce pan and place over low heat.
- Continuously stir for 5 minutes until the sugar has dissolved.
- 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
