Lemon Semolina Cake

By Kim Coverdale

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All you have to do is throw all your ingredients of Lemon Semolina Cake

  1. 125g unsalted butter, softened
  2. 1 tablespoon finely grated lemon rind
  3. 1 cup caster sugar
  4. 2 eggs
  5. 2/3 cup semolina
  6. 1 1/2 cups self-raising flour, sifted
  7. 1/2 cup milk
  8. 1 cup caster sugar
  9. 1/2 cup lemon juice, strained
  10. 1 small lemon, thinly sliced

The instruction how to make Lemon Semolina Cake

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Grease a 6cm-deep, 20cm round (base) springform cake pan. Line base and side with 2 layers of baking paper.
  2. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy. Add eggs, 1 at a time, beating between each addition. Stir in semolina, flour and milk.
  3. Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, make lemon syrup: 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. Transfer lemon slices to a plate. 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.

Nutritions of Lemon Semolina Cake

fatContent: 401.52 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 66 grams carbohydrates
fibreContent: 44 grams sugar
cholesterolContent: 5 grams protein
sodiumContent: 77 milligrams cholesterol

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