If you like a bit of zest then this Lemon, Semolina & Yoghurt cake is a definite go-to for a weekend cake.

This is a fabulous cake that you can literally whip together in ten minutes when your family have called to say that they are on their way or planning on dropping in for a cuppa. If you don’t have any limes handy just use lemon. I had to raid the G&T cupboard for a couple to make this but they will still be loved even with their grated skins. As a little side note, if you ever have a bag of lemons or limes that are looking less than fresh, grab a container or ice-cube tray and freeze their juice. It keeps in the fridge for several weeks or even longer in the freezer. It is the perfect example of time management when you can have an ice-cube and the squeeze of lime that you need for the G&T. You are welcome xxx he he

Ingredients

  • 250g butter softened
  • 2 tablespoons grated lemon & lime rind
  • 1 cup (220g) caster sugar
  • 3 eggs separated
  • 1 cup (150g) self-raising flour
  • 1 cup (160g) semolina
  • 1 cup (280g) plain Greek yoghurt
  • Lemon Syrup¬†
  • 1 cup (220g) caster sugar
  • 1/3/ cup (80ml) lemon juice

Method

Preheat oven to 180 degrees or 160 degrees fan-forced.  Grease a ring tin baba pan or 20cm springform tin and lightly flour, shaking out excess flour.

In a large bowl beat butter, caster sugar and zest until light and fluffy.   Add in eggs and continue to beat.  Sift in plain flour and mix through semolina and yoghurt.

In a separate bowl beat, the egg whites then fold in to batter half at a time to ensure the egg whites are folded into the mixture thoroughly. Spread mixture into the prepared pan and bake for around 50 minutes or until the skewer comes out clean.

To make the lemon syrup combine caster sugar and lemon juice in a small saucepan and heat without stirring until the sugar has dissolved and the syrup has come to the boil.  Remove the cake from the pan and turn upside down on to a serving plate. Pour the hot syrup over the cake then sprinkle with extra lime or lemon zest.

Serve with cream or a dollop of Greek yoghurt and a drizzle of local honey.