Zesty lemon semolina cake

This traditional European dish is absolutely delicious on its own, but this recipe’s addition of lemon makes for a mouthwatering dessert that everyone will go absolutely crazy for. This super easy recipe is perfect for anyone who just can’t bring themselves to do any more work than they have to in the kitchen as it really is as simple as throwing everything into one bowl, then popping it in the oven. The lemon syrup is definitely optional as the cake on its own tastes amazing, however, it does add that special zing that will have you coming back to this recipe time and time again!

Ingredients

• 125g unsalted butter, softened
• 1 tablespoon finely grated lemon rind
• 1 cup caster sugar
• 2 eggs
• 2/3 cup semolina
• 1 1/2 cups self-raising flour, sifted
• 1/2 cup milk
  Syrup
• 1 cup caster sugar
• 1/2 cup lemon juice, strained
• 1 small lemon, thinly sliced

Method

1. Preheat oven to 180C. Grease and line base and sides of a 6cm-deep, 20cm round (base) springform cake pan with two layers of baking paper.
2. Add butter, lemon rind and sugar to bowl. Use electric beater to beat on high speed until pale and creamy. Add eggs, one at a time, beating between each addition. Add in semolina, flour and milk. Stir to combine.
3. Pour mixture into prepared pan and smoothen top with back of spoon. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
4. Meanwhile, place sugar, lemon juice and 1/2 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Add lemon slices. Increase heat to high. Bring to the boil. Boil, without stirring, for 4 to 5 minutes or until mixture thickens.
5. Pour half the syrup over cake. Stand for 15 minutes. Turn out on to a plate. Arrange lemon slices over cake. Serve with remaining syrup.