Semolina Yogurt Cake
Made with yogurt and semolina flour, Semolina Yogurt Cake is a one-bowl dessert or snack that doesn't require a mixer and comes out moist, tangy, and delicious.
Servings: 9 servings
Square Baking Dish
For the syrup:
- 3/4 cup (180 mL) Water
- 3/4 cup (75g) White Sugar
- 1 1/2 Tbsp (22 mL) Lemon Juice (optional)
For the cake:
- 3 Large Eggs
- 1/2 cup (100g) White Sugar
- 1 1/2 cups (350 mL) Plain Yogurt (see note)
- 1/2 cup (120 mL) Vegetable Oil
- 1 cup (167g) Semolina (see note)
- 3 Tbsp (23g) All-Purpose Flour
- 1 tsp Pure Vanilla Extract
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Preheat the oven to 350°F / 177°C
Lightly grease an 8”x8” (20 cm x 20 cm) baking dish with cooking spray or lightly rub it with cooking oil.
Make syrup: Combine water and 3/4 cup sugar in a small saucepan. Bring to a boil over medium-high heat and boil for 1 minute to fully dissolve the sugar. Remove from heat and stir in lemon juice (if using). Set aside to cool completely.
Make the cake: In a large mixing bowl, whisk together eggs and 1/2 cup sugar until sugar dissolves. Add yogurt and vegetable oil and whisk again until evenly combined. Add semolina, all-purpose flour, vanilla extract, baking powder, baking soda, and salt. Stir just until everything is combined (do not overmix). Pour batter into prepared pan.
Bake: Bake until the center of the cake is set and the edges are golden brown and start to pull away from the sides, 30 to 34 minutes. (Note: Gently press on the cake in the center to be sure that it has cooked all the way through - it should have a springy but firm texture.)
Add syrup: Remove the cake from the oven and slowly pour the syrup over top, making sure to pour syrup evenly over the entire surface. (Note: much of the syrup will drip down the sides which is fine. The cake will absorb the syrup from the bottom as it sits.)
Let the cake cool completely before slicing and serving. (The cake is also great served chilled. If not serving immediately, store it in the refrigerator for up to 3 days.)
Semolina - Semolina is flour made from durum wheat. It’s most commonly used in making pasta, but lends a nice crumb and slightly nutty flavor to this cake.
Yogurt - Plain yogurt works best in this recipe. I have made it with nonfat Greek yogurt as well and had good results. Do not use a full fat Greek yogurt - it is too thick for a properly baked cake. I’ve never tried it with flavored yogurt, but I’m sure it would be great that way!
Syrup - Pouring the sweetened syrup over the finished cake makes the resulting cake super moist. Many reviewers have made this cake without the syrup (or have reduced the syrup), and loved the result. If you’re looking for a lighter, less-sweet cake, feel free to adjust the amount of syrup you use. If you’re planning to stir in mix-ins or just want to skip the lemon flavor, feel free to leave out the lemon juice.
Serving: 1slice | Calories: 314kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 5mg | Sodium: 220mg | Potassium: 143mg | Fiber: 1g | Sugar: 30g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg