Lemon Semolina Yogurt Cake

I am beyond excited to share with you this amazing Lemon Semolina Yogurt Cake recipe!

The semolina adds a subtle nutty undertone and a delicate crumbly texture that keeps you craving for more.

And let’s not forget about the star ingredient – yogurt!

Its creamy richness brings an unparalleled moistness to this divine creation, making it irresistibly velvety.

To elevate its charm, I have added a touch of sweetness with luscious lemons simmered in syrup.

My step-by-step recipe will effortlessly guide you through the process of creating this heavenly treat.

Lemon Semolina Yogurt Cake - VIDEO RECIPE

Prepare to be amazed by the simplicity of this Lemon Semolina Yogurt Cake, crafted from humble ingredients.

The enchanting aroma and irresistible taste of this semolina cake will captivate your senses.

To infuse a new dimension of flavor, I recommend transforming the ordinary yogurt cake into a culinary masterpiece.

Slice the lemons and gently simmer them in syrup until they metamorphose into a delightful sweet indulgence.

These sweet lemons can be savored as a standalone dessert or used as a delightful decoration for any cake.

Lemon Semolina Yogurt Cake - VIDEO RECIPE

This tantalizing dessert is a true masterpiece, perfectly crafted with a combination of flavors and textures that simply melt in your mouth.

The syrup, infused with the essence of citrus, will envelop your senses with its tantalizing aroma.

Once this fluffy cake emerges from the oven, the final touch is to drizzle it with the lemon syrup.

This infusion of sweetness will elevate the already divine pastry to new heights of flavor and aroma.

Allow the semolina cake to rest on the table for a while, allowing it to absorb the syrup, intensifying its citrus essence.

Lemon Semolina Yogurt Cake - VIDEO RECIPE

The addition of lemon slices, simmered in syrup, imparts a unique charm to this cake.

These delightful lemon slices resemble candied fruits, still moist and succulent.

As the lemons soak in the sweet syrup, they release their tantalizing taste and citrus aroma.

The delightful contrast between the pleasant sourness of the lemons and the sweetness of the syrup accentuates the texture of the semolina cake, creating a truly extraordinary experience.

Prepare to embark on a culinary adventure, where the yogurt pastry will transport you to a realm of pure bliss.

how to cook Lemon Semolina Yogurt Cake?


Сметанный пирог из манки 7

To start, preheat your oven to 180°C (350⁰F). In a medium bowl, combine flour, semolina, baking powder, and salt. Mix them all together.


Сметанный пирог из манки 6

Next, take a large bowl and crack the eggs into it. Add sugar and beat the mixture with a mixer until it becomes fluffy and pale in color.


Сметанный пирог из манки 5

Gradually add half of the flour mixture to the egg-sugar mixture. Then, pour in the vegetable oil and add the remaining half of the flour mixture. Finally, add the yogurt. Mix everything together with the mixer on low speed until the dough becomes smooth.

TIPS: Make sure to use refined, deodorized vegetable oil. This will help prevent any strange smells or tastes from creeping into your treats.


Сметанный пирог из манки 4

Take a 16 cm round springform bundt cake tin and grease it with butter. Sprinkle some flour on it as well. Pour the prepared dough into the tin and use a spatula to smooth the top.

TIPS: If you don’t have a springform pan, don’t worry! There are 4 alternative ways to replace it when baking.

TIPS: For added texture and flavor, sprinkle semolina on the buttered baking tin instead of flour.


Сметанный пирог из манки 3

Place the tin with the dough into the preheated to 180°C (350⁰F) oven and bake for 40-45 minutes, or until the top turns golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.


Сметанный пирог из манки 2

Once the cake is done, leave it in the tin for 5 minutes. This will make it easier to remove from the tin later on.


Сметанный пирог из манки 1

After that, carefully remove the cake from the tin and let it cool completely on a wire rack.

TIPS: Wondering if your cake is ready? Stick a wooden stick or toothpick into the center – if it comes out clean, your cake is done.

TIPS: To stabilize an inverted cake, use a bread knife with a serrated blade to cut off the top.


Lemon Semolina Yogurt Cake - VIDEO RECIPE

Now, let’s prepare a lemon syrup to enhance the flavor of the cake. Take a small lemon, don’t zest it, and cut it into thin slices. Remove any seeds from the slices.


Lemon Semolina Yogurt Cake - VIDEO RECIPE

In a saucepan, pour some water and add sugar. Bring the liquid to a boil over medium heat, stirring until the sugar dissolves completely.


Lemon Semolina Yogurt Cake - VIDEO RECIPE

Place the lemon slices into the saucepan and increase the heat to high. Let it boil for 4-5 minutes, until the mixture thickens. Remove the saucepan from the heat and let it cool.


Lemon Semolina Yogurt Cake - VIDEO RECIPE

Strain the syrup with the lemon slices through a sieve. Collect the syrup in one bowl and the lemon slices in another.


Lemon Semolina Yogurt Cake - VIDEO RECIPE

Pour half of the syrup over the cooled cake and let it soak for 15 minutes. This will enhance the flavor of the cake.


Lemon Semolina Yogurt Cake - VIDEO RECIPE

For an appealing touch, decorate the soaked cake with slices of candied lemon.


Lemon Semolina Yogurt Cake - VIDEO RECIPE

Cut Lemon Semolina Yogurt Cake into equal portions and serve with the remaining syrup. Enjoy your tea time with this delightful treat! Bon appétit!

Lemon Semolina Yogurt Cake


  • Semolina – 1/3 cup (65 g)
  • Flour – 2/3 cup (110 g)
  • Greek yogurt or sour cream – 1/2 cup (125 g)
  • Sugar – 1/2 cup (100 g)
  • Eggs – 2 pcs. (100 g)
  • Baking powder – 1 tsp. (5 g)
  • Salt – 1/6 tsp. (1 g)
  • Vegetable oil – 3 tbsp. (42 g)

for the candied lemon

  • Sugar – 1/2 cup (100 g)
  • Water – 2/5 cup (100 g)
  • Lemon – 1 pc. (133 g)

Cooking steps:

  1. Pour flour, semolina, baking powder and salt into a medium bowl and mix.
  2. Place the eggs in a large bowl, add sugar, beat with a mixer into a fluffy pale mass.
  3. Gradually add half of the flour mixture to the egg-sugar mixture, then pour in the vegetable oil. Add the remaining half of the flour mixture, add yogurt, mix with a mixer at low speed until smooth.
  4. Place the resulting dough into a pre-greased and floured 16 cm round bundt cake tin.
  5. Bake in an oven preheated to 180°C (350⁰F) for 40-45 minutes. Leave the finished cake in the tin for 5 minutes. Remove from tin and let cool completely on a wire rack.

Candied lemon

  1. Cut an unpeeled small lemon into thin slices and remove the seeds from the resulting slices.
  2. Pour water into a saucepan, add sugar, bring the liquid to a boil. Cook over medium heat until the sugar dissolves, place the lemon slices in a saucepan. Increase heat to high, bring to a boil. Cook for 4-5 minutes until the mixture thickens. Remove from heat and let cool. Strain the syrup through a sieve. Collect the syrup in one bowl, remove the lemon slices in another bowl.
  3. Pour half of the resulting syrup over the finished cake and leave for 15 minutes to soak. Garnish with lemon slices and serve with remaining syrup.


  1. Hooray! I succeeded! And it was my first try! I tried many recipes, but the best semolina cake came out of this recipe.

    1. You’re welcome, Nathalia! I are so glad that you had such an amazing cake! Cook with pleasure! And visit me often for new recipes!

  2. Lemon slices in syrup – oh, very interesting! The taste and aroma, of course, will be divine! I will definitely prepare your cake. Thanks for the recipe!

    1. You’re welcome! A semolina cake with lemon syrup will be indescribably tasty and aromatic! 😋

Leave a Reply

Your email address will not be published. Required fields are marked *