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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
Whisk together the eggs and sugar in a large bowl until light and creamy.
Add the yogurt, oil, lemon zest, and lemon juice. Mix well.
Combine the semolina, flour, baking powder, and salt in another bowl.
Gradually add the dry ingredients to the wet mixture and stir until smooth.
Pour the batter into the prepared cake pan.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly.
Combine the lemon juice, sugar, and water in a small saucepan.
Bring to a boil, then simmer for 5 minutes.
Pour the warm syrup over the warm cake and allow it to soak in.
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You can substitute vegetable oil with melted butter for a richer flavor.
Decorate the cake with powdered sugar, lemon slices, or extra lemon zest for added presentation.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser.
Is the lemon syrup necessary?
No, it's optional, but it adds extra moisture and lemon flavor.
Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt can be used for a thicker texture.
How should I store the cake?
Store in an airtight container at room temperature for up to 3 days.
Can I freeze the cake?
Yes, wrap it tightly and freeze for up to 2 months.
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