Eggless Lemon Semolina Cake

By Anjana Rao  |  11th May 2016  |  
4.6 from 2 reviews Rate It!
  • Photo of Eggless Lemon Semolina Cake by Anjana Rao at BetterButter
Eggless Lemon Semolina Cakeby Anjana Rao
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About Eggless Lemon Semolina Cake Recipe

Eggless lemon semolina cake is a super moist lemon cake and summer is the perfect time to bake this cake!!! This recipe is adapted from with few changes like the addition of semolina. Adding semolina gives a nice texture and gives a nice crusty top.

Eggless Lemon Semolina Cake, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Anjana Rao. Eggless Lemon Semolina Cake is a dish which demands no explanations, it's a whole world of flavour in itself. Eggless Lemon Semolina Cake is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Eggless Lemon Semolina Cake by Anjana Rao is perfect to serve 10 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Eggless Lemon Semolina Cake.

Eggless Lemon Semolina Cake

Ingredients to make Eggless Lemon Semolina Cake

  • 1 cup all purpose flour/wheat flour
  • 1/4th cup semolina/sooji
  • 1/4th cup oil
  • 1/2 cup lemon juice (juice of 6 – 7 medium sized lemons)
  • 1/2 cup powdered sugar
  • 3/4th cup warm water
  • 1 1/4tbsp lemon zest
  • 1 tsp baking soda
  • A pinch of salt

How to make Eggless Lemon Semolina Cake

  1. Preheat the oven for 10 minutes at 180 degrees.
  2. Mix lemon juice, warm water, oil, lemon zest along with powdered sugar thoroughly.
  3. Sift the flour, baking soda, and salt. Add semolina to sifted ingredients.
  4. Mix the dry ingredients with the wet ingredients. (The mixture will become extremely fuzzy because baking soda reacting with lemon juice but it will settle down)
  5. Let the mixture rest for 2 to 3 minutes. In the meantime grease and dust the baking tin.
  6. Pour the cake batter in the greased tin and gently tap on kitchen counter to avoid any air bubbles.
  7. Bake the lemon cake for 22 - 25 minutes at 180 C. Every oven is different so keep an eye as mine took 22 minutes to bake.
  8. Poke a skewer or tooth pick, if it comes out clean then the cake is completely done and if not then continue to bake for few more minutes.
  9. Let the cake cool down completely before cutting the cake.
  10. Sprinkle some icing sugar.
  11. Enjoy the summery eggless lemon semolina cake with a cup hot tea or coffee.

Reviews for Eggless Lemon Semolina Cake (2)

Pani 3 years ago


Manisha Shukla4 years ago


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