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Semolina Lemon Cakes

Swathi Iyer
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Cake
Servings 18 servings


  • 8 tablespoon/113g unsalted butter softened
  • 2/3 cup/130g granulated sugar
  • 2 lemons one lemon for zest and juice and other lemon cut into thin 8 rounds
  • 1 cup /100g almond flour/meal
  • 2 large eggs
  • ½ cup plus 1 tbsp /70g semolina/Suji
  • ½ tsp/2g baking powder
  • 1/8 tsp salt


  • 1/4 cup/60 ml juice about 1 large lemon
  • 1/4 cup/50g granulated sugar


  • Preheat oven to 350F/180C. Line 8 cavity muffin tin with square parchment paper hanging outside the muffin tin, if you can grease you can do it. I didn’t I only place the parchment paper and carefully fill them with batter.
  • Place butter, sugar and lemon zest in a bowl and mix well with handmixer, or kitchen aid stand mixer until it light and fluffy. To this add almond meal and again mix well. Then add one eggs at a time and mix well.
  • To this add semolina, baking powder, salt and mix once again. Then add lemon juice and mix once again.
  • Then divide the batter into muffin tin and place lemon slice on the top.
  • Bake the cake for about 25-30 minutes until the sides become golden brown and when tooth pick inserted in the center of the cake comes out clean.
  • While cake is baking make the lemon syrup with sugar and lemon juice until the sugar dissolves remove from fire.
  • Spoon or brush the lemon syrup on warm cake as soon it comes out of the oven.
  • Enjoy with cup of tea or coffee. Make sure that cake should remain in the parchment paper until it is ready to serve.