Semolina Yogurt Cake

by Jess on July 8, 2013

in Dessert, Recipes

Semolina Yogurt Cake

This is the cake.  The “I don’t feel like pulling out my mixer” cake.  Or  the “I’m no good at baking” cake.  It’s even the “I just spent 24 hours on a plane and my brain is still at the beach” cake.  This yogurt cake made with semolina flour and flavored with a bit of lemon simple syrup is the solution to all manner of cake-baking problems.  It is a simple, one-bowl, foolproof cake recipe.

Despite my jet-lag and refusal to pull out my mixer, I wanted to bake this weekend.  I knew it would have to be something simple, so when I saw this semolina yogurt cake, I knew it was the one.  I mixed the ingredients, poured them in an 8×8 pan, slid it into the oven, and crossed my fingers.

What came out was a moist, almost creamy, cake that tasted bright and tangy like the yogurt that is the main ingredient.

Semolina Yogurt Cake

This is a cake I will absolutely make again.  It takes less than 15 minutes to make, and improves as it chills in the fridge for a day or two.  And that one-bowl thing?  Well, those are magic words to me now that I’m back in my dishwasher-less kitchen.

The recipe for this Semolina Yogurt Cake came from Easily Good Eats thanks to this month’s Secret Recipe Club.  It needed no dressing up, but would be great served with fresh berries or even a dollop of honey-sweetened yogurt on top.

 

Semolina Yogurt Cake
 
Prep time
Cook time
Total time
 
Made with yogurt and semolina flour, this one-bowl cake doesn't require a mixer and comes out moist, tangy, and delicious.
Recipe type: Dessert
Serves: 16
Ingredients
  • Ingredients:
For the syrup
  • 1 cup water
  • 1 cup granulated sugar
  • juice from 1 lemon
For the cake:
  • 1 cup semolina
  • ½ cup sugar
  • 1½ cup plain yogurt (preferably unsweetened low-fat or regular plain yogurt, although Greek yogurt will work)
  • ½ cup vegetable oil
  • 3 large eggs
  • 3 tablespoons flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Instructions
  1. Preheat the oven to 350°F. Lightly grease an 8x8 glass baking dish with cooking spray or vegetable oil and line it with baking paper.
  2. To make the syrup, boil the water and sugar in a small saucepan until the sugar completely dissolves. Remove the pan from the heat and stir in the lemon juice. Set aside and let cool completely.
  3. To make the cake, in a large mixing bowl, beat the eggs and sugar until the sugar dissolves. Add yogurt and oil and mix well with a wooden spoon. Add the remaining ingredients all at once and stir very well until all of the ingredients are evenly incorporated and the batter is smooth.
  4. Bake just until the center of the cake is set and the top turns golden brown, 25-30 minutes.
  5. Immediately pour the cold syrup evenly over the surface of the warm cake. Let the cake cool completely, or chill, before serving.

 

And just because I’m a sucker for pictures of towering slices of baked goods….

Semolina Yogurt Cake

 



 

{ 30 comments… read them below or add one }

1 Sweet as Sugar Cookies July 8, 2013 at 12:12 pm

That cake looks so fluffy and soft.
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2 Camilla @ Culinary Adventures July 8, 2013 at 12:16 pm

This looks amazingly delicious and moist! Thanks for sharing with SRC. Yum.
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3 Three-Cookies July 8, 2013 at 12:22 pm

Sounds like a delicious cake, I must try it:)
Glad it turned out well. I’ve made this many times, the recipe is quite forgiving. Sometimes I don’t measure accurately and it still turns out great
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4 Jess July 8, 2013 at 8:49 pm

I’m definitely going to try some of your variations – the chocolate version with plums on top from your site looks incredible! Thanks so much for the great recipe – I will absolutely make it again.

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5 Claire @ Claire K Creations July 8, 2013 at 12:27 pm

This definitely sounds like my kind of cake Jess! I could use a lemon from my tree!
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6 Anne ~ Uni Homemaker July 8, 2013 at 12:54 pm

I have never used semolina flour before. And I’m intrigued! How would you compare it to all-purpose flour? I love yogurt and lemon together and this looks delicious Jess.
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7 Jess July 8, 2013 at 8:48 pm

Anne – semolina flour has a rougher texture than all-purpose. It’s a tiny bit grainy, although it becomes smooth when baked in this cake. I always keep it around because I use it in this pizza dough that takes on a really nice texture and nutty flavor thanks to the semolina in it – http://www.food.com/recipe/rosie-daleys-pizza-dough-445146.

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8 leigh July 8, 2013 at 2:06 pm

The cake looks so moist. Great choice!

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9 melissa@IWasBornToCook July 8, 2013 at 7:49 pm

Gorgeous cake! I’m sure it’s delicious too!
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10 angela@spinachtiger July 8, 2013 at 8:01 pm

I use semolina flour to make pasta but have never considered baking cake with it. Now I’m so curious to try this and see how it performs. It looks so moist and tasty.
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11 Jess July 8, 2013 at 8:54 pm

Angela, now pasta might need to be next on my list. I’ve always wanted to try making my own pasta with semolina flour, but haven’t been brave enough yet! This cake is a pretty good use for it in the meantime though. ;)

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12 Isabelle @ Crumb July 8, 2013 at 11:28 pm

This looks amazing, Jess! There’s a Greek restaurant near me that brings out a slice of semolina cake at the end of every meal, and while it’s absolutely delicious, it’s also drenched in honey syrup (as is the case with most Greek desserts) and I find the delicate flavour of the semolina kind of gets drowned out by all that sweetness. I do love the nubbly texture the semolina adds, though.
I’ve been meaning to track down a lighter, less sweet version I can make at home, and this totally sounds like it’s the one. I’m adding this to my must-try list right now!
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13 Nicole @ Daily Dish Recipes July 9, 2013 at 1:24 am

Your cake looks so moist and delicious and fabulous. I love how soft it looks – you got the perfect crumb and I just bet the light flavor is amazing. Yum! Love that it is ready so fast!
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14 sara July 9, 2013 at 3:59 am

Mmm, I LOVE yogurt cake – so moist and tasty. My Mom used to make it all the time when I was a kid – definitely my favorite! Love using semolina here, yum!
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15 Lesa @ Edesia's Notebook July 9, 2013 at 4:44 am

I’m not much of a baker, so this is my kind of cake! It looks so moist and delicious. I love the idea of pouring the lemon simple syrup over the top.
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16 Debra July 9, 2013 at 5:24 am

This looks so moist and delicious!
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17 Kate | Food Babbles July 9, 2013 at 5:35 am

Wow! This cake looks so moist and delicious. It sounds so tasty and easy to make too. Perfect!!
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18 Andi @ The Weary Chef July 9, 2013 at 6:34 am

This is so pretty and sounds delicious! I made a similar yogurt cake a few months ago, but I want to try this recipe too. Thanks!
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19 Cassie | Bake Your Day July 9, 2013 at 7:41 am

This sounds perfect for a lazy-day cake. It looks incredibly moist!
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20 Katrina July 10, 2013 at 11:05 am

THAT looks like a perfectly delicious cake. I love when they are simple like that.

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21 Daniel July 12, 2013 at 4:51 pm

This looks brilliant, simple, tasty, even relatively healthy!

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22 Liz October 24, 2013 at 10:33 pm

I love this recipe. Thank you.

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23 Kimberly December 27, 2013 at 1:23 pm

I am patently *not* a baker and I attempted this on a whim for Christmas 2013 and it was beyond my expectations! Absolutely perfect especially for those of us that don’t like super sweet things. Yum and thank you!

K

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24 Nimisha January 11, 2014 at 12:15 pm

I love this cake and have made it many times. One problem i face is it doesn’t get cooked in the middle ? The sides are yum though. Plz suggest.

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25 Jess January 14, 2014 at 3:33 pm

Nimisha – I’ve never had a problem with this cooking all the way through, but as you know, every pan/oven/kitchen is different. You might try covering it with foil during the last few minutes of baking and then extending the baking time for the whole cake. I’m not sure if that will solve the problem, but it will allow more heat to get to the middle of the dish without the edges and surface becoming too brown.

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26 Sandra bevan April 2, 2014 at 7:48 pm

I tryed this it looked lovely untill I poured all the liquid syrup ontop now it’s soggy sickoly and very sticky.Do we have to use all the syrup? I think next time I won’t use any at all.

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27 Jess April 4, 2014 at 8:25 am

Hi Sandra – I always like the texture/taste with the syrup, but definitely skip it if the texture doesn’t suit you! The cake is definitely good either with or without the syrup.

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28 Sheryl April 4, 2014 at 11:00 am

I tried this recipe and it turned out great. Thanks, amazing recipe i’ll definitely make it again. :)

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29 Georgia April 13, 2014 at 12:10 am

I was really bored today and came across this recipe(I’ve never baked a cake before). It’s perfect and delicious. I can’t believe I’ve created such a thing so will defo be using again. Thank you :))

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30 Bert Fiveash September 2, 2014 at 3:06 am

Thank you for sharing this recipe ~ have made it twice. Both times turned out a bit ‘slab’ ~ that is, didn’t quite have the crumb texture you show in your pictures, but nevertheless, a tasty cake. I truly dislike sickly sweet cakes, so being able to add the syrup to suit yourself is how I like to serve it up.

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