Lemon semolina cake (20cm)



  • 125 grams unsalted butter, softened
  • 1 tablespoon finely grated lemon rind
  • 1 cup caster sugar
  • 2 biodynamic eggs
  • 2/3 cup semolina flour
  • 1 1/2 cups Eden Valley Self-Raising Cake and Biscuit Flour
  • 1/2 cup milk


  • 1 cup caster sugar
  • 1/2 cup lemon juice, strained
  • 1 small lemon, thinly sliced



  1. Preheat oven to 180 degrees celsius/160 degrees celsius fan-forced.
  2. Grease a 6 cm deep, 20 cm round (base) springform cake pan.
  3. Line base and sides with 2 layers of baking paper.
  4. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy.
  5. Add eggs one at a time, beating between each addition.
  6. Stir in semolina, flour and milk.
  7. Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.

Lemon syrup

  1. Place sugar, lemon juice and 1/2 cup of cold water in a saucepan over low heat.
  2. Cook, stirring for 5 minutes or until sugar has dissolved.
  3. Add lemon slices.
  4. Increase heat to high and bring to boil.
  5. Boil without stirring for 4 to 5 minutes or until mixture thickens.
  6. Transfer lemon slices to a plate.
  7. Pour half the syrup over the cake.
  8. Stand for 15 minutes.
  9. Turn out onto a plate.
  10. Arrange lemon slices over cake.
  11. Serve with remaining syrup.

Credits: Taste.com.au