Olive Oil Semolina Lemon Cake

 This loaf cake is simple to make and gorgeous to serve; a total crowd pleaser. Featuring our fresh-milled semolina, which imparts a beautiful golden hue, alongside lemon and olive oil, coming together for a moist yet refreshing cake.



150g Semolina
100g White sugar
5g Baking powder
2g Baking soda
2g Salt
50g Egg
120g Yogurt
90g Milk
20g Lemon zest 
18g Lemon juice
110g Olive oil


100g White sugar
70g Lemon juice

Method - Cake

Step 1

Preheat oven to 350°F. Meanwhile grease loaf pan with butter and dust with semolina knocking out any excess

Step 2

In a bowl, whisk together dry ingredients. In a separate bowl, whisk together all wet ingredients, except olive oil

Step 3

Add wet ingredients to dry ingredients and whisk to combine. Slowly drizzle in olive oil while continuing to whisk

Step 4

Transfer to prepared pan and bake for 15 min. Rotate loaf pan and bake another 15 min or until a toothpick comes out clean

Method - Glaze

Scale out both ingredients separately to have ready when your cake is done. Immediately after removing cake from the oven stir ingredients together and spread on hot cake 

Allow to cool completely before removing from pan and serving