This delightful semolina yogurt cake is not only easy to make but also flour-free, making it a perfect option for those looking for a gluten-free treat. Moist and flavorful, it’s sure to become a favorite in your baking repertoire.
Ingredients:
- 1 cup fine semolina
- 1 cup plain yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Zest of 1 lemon (optional)
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the semolina, sugar, baking powder, and salt. If using, add the lemon zest for an extra citrusy kick.
- In another bowl, whisk together the yogurt, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Make sure there are no lumps.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Carefully transfer the cake onto a wire rack to cool completely before slicing and serving.
- Optionally, dust the top of the cooled cake with powdered sugar for a decorative touch.
- Enjoy your delicious semolina yogurt cake with a cup of tea or coffee, or serve it as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
