Semolina Lemon Syrup Cake

It’s funny when the Mr walks around in the evening searching for yumminess in the fridge and in the pantry but nothing is there…well except for chocolate.
 

So this one was a quick in between kinder drop-off and school pick-up surprise for the big boy…and yep, he and the kids loved it!

Semolina Lemon Syrup Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 20cm bundt
Ingredients
  • 250g butter, room temperature
  • 200g caster sugar
  • finely grated zest of a lemon
  • 3 eggs, separated
  • 150g self-raising flour
  • 150g fine semolina
  • 200g sour cream
Method
  1. preheat oven to 180C/160C fan, grease a 20cm bundt cake tin
  2. beat butter, sugar and zest until light and fluffy, add egg yolks one at a time beating well after each addition
  3. mix in sour cream then add flour and semolina an mix until just combined
  4. beat egg whites until soft peak stage
  5. carefully fold egg whites into cake mixture half at a time
  6. spoon into prepared tin and bake for about 50minutes until lightly golden and tested with a skewer
Notes
lemon syrup

200g sugar
80ml fresh lemon juice

to make lemon syrup

place sugar and lemon juice into a small saucepan over a low heat and allow to dissolve and come to the boil without stirring, take off heat once it has reached boil
take cake out of oven, pierce cake with skewer all over and pour lemon syrup over hot cake
allow to cool and remove from tin
So what do you make when the sweet cravings hit? or do you just head to the chockie stash?
 

Happy day to you lovely friends, enjoy

This cake has been brought to you by the yummy lemons of Miss Curlypops…thank you Miss C, I wish you lived around the corner! ♥

Cathie