Citrus Semolina Cake Recipe

Have you ever had one of those days where you’re just craving a slice of sunshine on a plate? That’s exactly what this citrus-scented semolina cake feels like—an uplifting hug in dessert form, perfect for brightening up any afternoon.

I enjoy creating desserts that are full of flavor, and my Citrus Semolina Cake is a standout. By mixing semolina flour with all-purpose flour, this cake achieves the ideal crumb.

Fresh orange and lemon juices, along with their zest, provide a bright citrus hit that softens unsalted butter and granulated sugar. Ensure a rich, buttery texture.

With the help of eggs, and the addition of whole milk, this cake is as delightful as it is wholesome.

Citrus Semolina Cake Recipe Ingredients

• Semolina Flour: Provides a hearty texture; rich in protein.
• All-purpose Flour: Ensures a tender crumb; source of carbohydrates.
• Granulated Sugar: Adds sweetness; balances citrus tang.
• Unsalted Butter: Contributes richness; ensures moistness.
• Fresh Orange Juice: Boosts natural citrus flavor; adds vitamin C.
• Fresh Lemon Juice: Intensifies tartness; enhances freshness.
• Zest of Orange and Lemon: Provides aromatic oils; intensifies citrus aroma.
• Whole Milk: Offers creaminess; enhances texture.

Citrus Semolina Cake Recipe Ingredient Quantities

• 1 cup semolina flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• Zest of 1 orange
• Zest of 1 lemon

How to Make this Citrus Semolina Cake Recipe

1. Set your oven to 350°F (175°C) to warm up. Take a 9-inch round cake pan and grease it.

2. In a medium bowl, mix together the semolina flour, all-purpose flour, baking powder, and salt. Put aside.

3. In a big mixing bowl, whip the softened butter and granulated sugar till airy and fluffy.

4. Add the eggs to the butter mixture one at a time. Beat well after each addition.

5. Combine the orange juice, lemon juice, orange zest, and lemon zest in a bowl. Add the vanilla extract and stir until everything is well combined.

6. Slowly incorporate the dry flour mixture into the wet ingredients, alternating with the milk. Start and finish with the flour mixture, and mix only until everything is just combined.

7. Put the batter into the cake pan that you have ready for it. Use a spatula to smooth its surface.

8. Cook for 30-35 minutes, or till moistness in middle of cake gone. Poke center with toothpick to check.
If it is still moist, cook for 5 more minutes. If it is not, remove from oven.

9. Let the cake cool in the pan for 10 minutes; then, turn it out onto a wire rack to cool completely.

10. When you have allowed the cake to cool, dust it with powdered sugar or glaze it with citrus, if you want to. Then you can enjoy the cake!

Citrus Semolina Cake Recipe Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Mixing bowls (medium and large)
4. Whisk or electric mixer
5. Spatula
6. Measuring cups
7. Measuring spoons
8. Zester or grater
9. Juicer
10. Toothpick
11. Wire rack

FAQ

• Q:Is it permissible to substitute another kind of flour for semolina flour?
  A:
  Although semolina flour contributes a distinctive flavor and texture, it can be replaced with all-purpose flour if necessary; however, the flavor and texture will differ slightly.
• Q:Can I substitute salted butter in place of unsalted butter?
  A: Certainly, salted butter is an option, but you should use half the amount of salt the recipe calls for to maintain balance in flavor.
• Q:Is there a substitute for whole milk?
  A: Any milk can be used; skim, almond, or soy milk will work, though they might slightly change the cake’s richness.
• Q:How can I ensure my cake is moist?
  A: Don’t overbake the cake. Measure the ingredients with care. Accurate measurement maintains moisture in the cake.
• Q:Is it permissible to include other citrus fruits in the recipe? A: Absolutely; you may safely conduct experiments with either grapefruit or lime to achieve your own distinctive version of the drink. Remember to adjust the quantities of juice and zest as necessary.
• Q:How should I store the cake after baking?
  A: Keep the cake in an airtight container at room temperature for as long as three days, or place it in the fridge to stay fresh longer.
• Q:Is it possible to make this cake gluten-free? A: You could substitute a gluten-free flour blend for the all-purpose flour, although your results might differ depending on which blend you use.

Citrus Semolina Cake Recipe Substitutions and Variations

1 cup semolina flour can be replaced with 1 cup of whole wheat flour, but be aware that this may affect the texture in a small way.
1/2 cup unsalted butter can be swapped out for a 1/2 cup of coconut oil for a dairy-free option, although this will give the dish some coconut flavor. If you want an even more neutral oil, try using canola, palm, or soybean oil for the coconut oil.
1 cup granulated sugar can be replaced with 1 cup of brown sugar, which will impart a deeper, molasses-like flavor to the cake.
1. Almond milk or any non-dairy milk can replace whole milk.

2. Half a cup of almond milk could do this job.
Substituting 1 teaspoon of almond extract for the 1 teaspoon of vanilla extract in a recipe yields a different aromatic profile. Almond extract has a much more intense flavor than vanilla. You can also use an equal amount of flavoring syrup in place of vanilla extract.

Pro Tips

1. Use Room Temperature Ingredients: Ensure the eggs, butter, and milk are at room temperature before starting. This helps the ingredients blend more smoothly, resulting in a more uniform batter and a better-textured cake.