semolina and yoghurt lemon syrup cake
Serves: 8-10 slices
  • 250 grams butter, room temperature
  • 1 tablespoon finely grated lemon zest
  • 180 grams caster sugar
  • 3 eggs, separated
  • 150 grams self-raising flour
  • 160 grams semolina
  • 1 cup yoghurt
lemon syrup
  • 200 grams caster sugar
  • 80 mls (1/3 cup) lemon juice
  1. Preheat the oven to 180 degrees celsius . Grease and flour 20cm bundt tin; shake away excess flour.
  2. Beat butter, zest and sugar in a large bowl until light and fluffy. Beat in the egg yolks.
  3. Stir in the flour, semolina and yoghurt.
  4. Beat egg whites in a small bowl with electric mixer until soft peaks form. Place half the egg whites in with the cake mixture and fold through. Repeat with the remaining egg whites.
  5. Spoon the mixture into the prepared tin. Bake for 40 minutes or until a skewer, inserted into the cake, comes out clean.
  6. Once cooked, leave the cake in the tin for 5 minutes and prepare the syrup.
  7. To make the syrup combine the ingredients in a small saucepan, stir over heat until all the sugar dissolves. Bring the syrup to the boil without stirring; remove from the heat.
  8. Turn cake onto a wire rack set over a tray. Pierce the cake all over with a skewer then pour the hot lemon syrup over the hot cake.
Recipe by Villiers Brown at