American Semolina Cake
A golden, buttery semolina cake with a tender crumb and a slightly crisp top. This American twist on the traditional semolina cake is rich, moist, and perfect for any occasion.
Ingredients
Scale
- 1 cup semolina
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 cup Greek yogurt
- 1/2 cup melted butter
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup water (optional, for syrup)
- 1/2 cup sugar (optional, for syrup)
- 1 teaspoon lemon juice (optional, for syrup)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or bundt pan.
- In a bowl, whisk together semolina, flour, sugar, baking powder, and salt.
- In another bowl, mix yogurt, eggs, melted butter, and vanilla extract until smooth.
- Combine the wet and dry mixtures and stir gently until well blended. Let the batter rest for 10 minutes.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until golden and a skewer inserted comes out clean.
- If using syrup, simmer water, sugar, and lemon juice until slightly thickened. Pour the warm syrup over the hot cake.
- Let the cake cool before slicing and serving.
Notes
- Resting the batter helps the semolina absorb moisture for a better texture.
- Use room temperature ingredients for a smoother batter.
- Skip the syrup for a less sweet version.
Find it online: https://tastyze.com/american-semolina-cake/