This Lemon, Turmeric, and Semolina Loaf Cake is a unique, vibrant treat with a delightful golden color from turmeric and a zesty lemon flavor. The semolina flour gives the cake a slightly coarse texture that pairs perfectly with the tender crumb. Topped with flaked almonds for a satisfying crunch and brushed with a sweet lemon syrup, this loaf cake is both eye-catching and delicious. Ideal for teatime, breakfast, or dessert, this cake is refreshing and memorable, balancing tart citrus with warm spices.
Ingredients:
- For the Cake:
- 1 cup (140 g) fine semolina flour
- ½ cup (68 g) all-purpose flour
- ¾ teaspoon ground turmeric
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 whole eggs + 1 egg yolk, at room temperature
- 1 cup (230 g) Greek or whole plain yogurt
- Zest of 2 large lemons
- ¼ cup (59 ml) fresh lemon juice
- Flaked almonds, for topping
- For the Sweet Lemon Syrup (optional):
- ½ cup (118 ml) water
- ½ cup (100 g) granulated sugar
- 3 tablespoons lemon juice
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper, leaving excess paper hanging over the edges for easy removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together the semolina flour, all-purpose flour, ground turmeric, salt, baking powder, and baking soda. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
- Add Eggs and Yogurt: Add the eggs and extra egg yolk, one at a time, beating well after each addition. Mix in the yogurt, lemon zest, and lemon juice, and blend until smooth.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined.
- Transfer to Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top. Scatter the flaked almonds evenly across the surface.
- Bake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil during the last 10 minutes of baking.
- Prepare the Lemon Syrup (Optional): While the cake is baking, make the sweet lemon syrup. In a small pot, mix together water, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes, or until slightly thickened.
- Brush with Syrup: Once the cake is done baking, let it cool in the pan for 10 minutes, then transfer it to a wire rack. If using the syrup, brush it over the warm cake to soak in and add extra moisture and sweetness.
- Serve: Allow the cake to cool completely before slicing. Savor this cake on its own or pair it with a spoonful of yogurt for added richness.
Conclusion
This Lemon, Turmeric, and Semolina Loaf Cake is a bright, beautiful dessert that’s easy to make and full of flavor. The combination of lemon and turmeric creates a stunning golden hue, while the semolina flour adds a lovely texture. The optional lemon syrup enhances the lemon flavor and keeps the cake moist. This loaf cake is a wonderful choice for any occasion, adding a touch of elegance and refreshing citrus to your table.
Lemon, Turmeric, and Semolina Loaf Cake with Sweet Lemon Syrup
A golden, citrusy semolina loaf cake infused withlemon and turmeric, topped with almonds and brushed with a sweet lemon syrup.
Ingredients
For the Cake:
- 1 cup 140 g fine semolina flour
- ½ cup 68 g all-purpose flour
- ¾ teaspoon ground turmeric
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup 113 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 2 whole eggs + 1 egg yolk at room temperature
- 1 cup 230 g Greek or whole plain yogurt
- Zest of 2 large lemons
- ¼ cup 59 ml fresh lemon juice
- Flaked almonds for topping
For the Sweet Lemon Syrup optional:
- ½ cup 118 ml water
- ½ cup 100 g granulated sugar
- 3 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper, leaving excess paper hanging over the edges for easy removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together the semolina flour, all-purpose flour, ground turmeric, salt, baking powder, and baking soda. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
- Add Eggs and Yogurt: Add the eggs and extra egg yolk, one at a time, beating well after each addition. Mix in the yogurt, lemon zest, and lemon juice, and blend until smooth.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined.
- Transfer to Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top. Scatter the flaked almonds evenly across the surface.
- Bake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil during the last 10 minutes of baking.
- Prepare the Lemon Syrup (Optional): While the cake is baking, make the sweet lemon syrup. In a small pot, mix together water, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes, or until slightly thickened.
- Brush with Syrup: Once the cake is done baking, let it cool in the pan for 10 minutes, then transfer it to a wire rack. If using the syrup, brush it over the warm cake to soak in and add extra moisture and sweetness.
- Serve: Allow the cake to cool completely before slicing. Savor this cake on its own or pair it with a spoonful of yogurt for added richness.