Lemon Turmeric and Semolina Loaf Cake
This Lemon Turmeric and Semolina Loaf Cake is a vibrant, moist, and delicately spiced treat that offers a delightful twist on a classic citrus cake. The combination of semolina flour and all-purpose flour gives the cake a uniquely tender, slightly coarse texture, while turmeric adds a warm golden hue and subtle earthy flavor. Fresh lemon juice and zest infuse each bite with bright, tangy notes that perfectly balance the sweetness. This cake is perfect for afternoon tea, brunch, or as a light dessert. A simple lemon glaze can enhance its citrus kick and add a touch of sweetness.
This loaf is not only flavorful but also brings together simple ingredients to create a dessert that looks as beautiful as it tastes.
Key Features:
Bright and Citrusy: Fresh lemon juice and zest provide a zesty flavor.
Warm Spice: Turmeric adds color and depth without overpowering the taste.
Unique Texture: Semolina flour gives the cake a pleasantly dense and tender crumb.
Versatile: Perfect with a cup of tea or coffee, or as an elegant dessert.
Ingredients:
For the Cake:
1 cup (140 g) fine semolina flour
1/2 cup (68 g) all-purpose flour
3/4 teaspoon ground turmeric
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup olive oil
3/4 cup (150 g) granulated sugar (Stevia)
3 large eggs
1/2 cup (120 ml) milk
2 tablespoons lemon juice (freshly squeezed)
2 teaspoons lemon zest
1 teaspoon vanilla extract
For the Glaze:
1/4 cup (60 g) powdered sugar (or anything sweetener)
1-2 tablespoons lemon juice
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (about 9×5 inches) or line it with parchment paper.
In a medium bowl, whisk together the semolina flour, all-purpose flour, turmeric, salt, and baking powder. Set aside.
Cream the olive oil and Sugar:
In a large bowl, beat together the olive oil and granulated sugar until light and fluffy, about 3-5 minutes.
Add the Eggs:
Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Incorporate the Wet Ingredients:
Mix in the lemon juice, lemon zest, and vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients in batches, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
Cool the Cake:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, mix the powdered sugar with 1 tablespoon of lemon juice to make a smooth glaze. If it’s too thick, add more lemon juice until it reaches a drizzling consistency.
Glaze the Cake:
Once the cake has cooled, drizzle the lemon glaze over the top.
Serve:
Slice the cake and serve. Enjoy the zesty, slightly spiced flavor of this unique loaf!
Tips:
For extra flavor: Add a pinch of cardamom or cinnamon to the batter for more complexity.
Storage: Store in an airtight container at room temperature for up to 4-5 days.
Vegan option: Use dairy-free butter and milk, and replace the eggs with a flax egg or another egg substitute.
This Lemon, Turmeric, and Semolina Loaf Cake is a fragrant, moist cake with a beautiful color and flavor that will leave you coming back for more! Enjoy!