Lemon Semolina Cake

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Dec. 03, 2017

This cake relies heavily on a quality olive oil - so pick one that has a taste you really enjoy. The icing is super light and really tasty.


Eggs 6 Large (400 g)
Granulated sugar 1 1/2 Cup (24 tbs) (300 g)
Extra virgin olive oil 1 Cup (16 tbs) (250 mL)
3.25% milk 1 Cup (16 tbs) (250 mL)
Lemon 1 (zest)
Fresh lemon juice 1 Tablespoon
Pure vanilla extract 1/2 Teaspoon (5 ML)
All purpose flour 2 1/2 Cup (40 tbs) (320 grams)
Semolina flour 1/2 Cup (8 tbs) (75 grams)
Baking powder 1 Tablespoon (15 ml)
Coarse salt 1 Teaspoon (5 ml)
Mascarpone 1 Cup (16 tbs) (Mascarpone Icing)
For whipped mascarpone icing:
Mascarpone 1 Cup (16 tbs) (225g)
Icing sugar 1 Cup (16 tbs) (120g)
35% cream 2 Cup (32 tbs) (480g)



1.Preheat oven to 350F (180C).

2.Grease and flour 2 - 9 round cake pans.


3.In a stand mixer fitted with the whisk attachment, whisk eggs and sugar until combined.

4.Add oil in a slow, steady stream, whisking until combined.

5.Add milk in a slow, steady stream, whisking until combined.

6.Reduce mixer speed to low.

7.Whisk in lemon zest, juice and vanilla.

8.In a separate bowl, whisk together flours, baking powder, and salt.

9.Gradually add flour mixture to egg mixture, beating until combined.

10.Divide batter between prepared pans.

11.Bake until a cake tester comes out clean, 25 to 30 minutes.

12.Let cool in pans on wire racks for 5 minutes.

13.Remove from pans, and let cool completely on a wire rack.

14.Cut rounded tops off cakes and frost with whipped mascarpone icing.

For Whipped Mascarpone Icing:

15.In a stand mixer with the whisk attachment, whip mascarpone and confectioners sugar on medium until smooth.

16.Reduce speed to low, and add cream in a slow steady stream, whisking until combined.

17.Increase speed to medium-high, and whip until soft peaks form.


18.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4