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Eggless Lemon Semolina Cake

Anjana Rao
20 minutes
Prep Time
22 minutes
Cook Time
10 People
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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 www.epicurious.com with few changes like the addition of semolina. Adding semolina gives a nice texture and gives a nice crusty top.

Recipe Tags

  • Egg-free
  • Medium
  • Kitty Parties
  • Baking
  • Dessert

Ingredients Serving: 10

  1. 1 cup all purpose flour/wheat flour
  2. 1/4th cup semolina/sooji
  3. 1/4th cup oil
  4. 1/2 cup lemon juice (juice of 6 – 7 medium sized lemons)
  5. 1/2 cup powdered sugar
  6. 3/4th cup warm water
  7. 1 1/4tbsp lemon zest
  8. 1 tsp baking soda
  9. A pinch of salt


  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.

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Pani   Jan-21-2017


Manisha Shukla
Manisha Shukla   May-20-2016

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