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meyer lemon cake

Whole Meyer Lemon Semolina Cake

A vibrant, aromatic Meyer lemon cake made using the whole fruit—skin, flesh, and all—for unmatched citrus depth. Fine semolina adds a golden hue and delicate texture, while a silky yogurt–olive oil glaze brings brightness and shine. Moist, dense, and even better the next day.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert, Tea Cake
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp softened butter (for coating pan)
  • 1 tbsp all-purpose flour (for coating pan)
  • 2 small Meyer lemons (approx. 150 g total)
  • 1/2 cup granulated sugar, divided (100 g total)
  • 113 g unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour (140 g)
  • 1/2 cup fine semolina flour (80 g)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 cup powdered sugar, sifted (120 g)
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp Greek yogurt (plain)
  • 2-3 tsp fresh lemon juice

Equipment

  • 8-inch round pan or 6-cup Bundt pan
  • Food Processor
  • Mixing Bowls
  • stand mixer or hand mixer
  • Whisk
  • Cooling rack

Method
 

  1. Preheat oven to 325°F (160°C). Mix the softened butter and flour to form a paste, then coat the inside of an 8-inch round or 6-cup Bundt pan thoroughly.
  2. Wash Meyer lemons, slice into wedges, and remove all seeds. Place lemons and 2 tablespoons of sugar in a food processor and pulse until a mostly smooth puree forms. Set aside.
  3. In a bowl, whisk together the all-purpose flour, semolina, baking powder, baking soda, and salt.
  4. In a stand mixer, beat the butter and remaining sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well.
  5. Add the lemon puree to the butter mixture. The batter may look curdled—this is normal.
  6. Add the dry ingredients and mix on low just until combined. Do not overmix.
  7. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a tester comes out clean and the top springs back.
  8. Cool the cake in the pan for 10 minutes, then invert onto a rack and cool completely.
  9. Whisk powdered sugar, lemon juice, Greek yogurt, and olive oil until smooth and pourable. Drizzle over the cooled cake.

Notes

Use Meyer lemons only—their thin, sweet skin and low bitterness make them ideal for whole-fruit pureeing. Remove every seed before blending to avoid bitterness. Do not overmix the batter once dry ingredients are added, as semolina already contributes structure. This cake stores beautifully and tastes even better after resting overnight.

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