Italian Semolina Cake Recipe

This Italian semolina cake recipe is easy and quick to make and perfect for any occasion small or big. The nutty lemony flavor and soft and moist texture of the cake will be a hit with your family and friends.

I’ve been making this traditional Italian lemon semolina cake recipe in my bakery for years and I always get great feedback from my customers. Everyone loves the subtle unique flavor of this Italian cake. Simple yet exquisite, this homemade cake is made using semolina flour, yogurt, eggs, olive oil, lemon zest, baking powder, baking soda, salt, and vanilla extract.

Origin Of Italian Semolina Cake

The origin of Italian Semolina Cake or “Torta di Semolino” in Italian can be traced back to the southern regions of Italy, particularly the region of Apulia, where semolina is a staple ingredient that is used in many traditional dishes. Semolina can come in finely or coarsely ground flour made from durum wheat, which is high in gluten and protein. It has a very distinct nutty flavor and is commonly used in pasta making, bread baking, and dessert making.

Homemade semolina cake is a cherished classic dessert that has been enjoyed for generations. It is a straightforward and simple cake to make and is incredibly delicious with its moist texture and delicate flavor that comes from the nuttiness of semolina flour.

Ingredients and Substitutions

Fine semolina flour: I used fine semolina to make this homemade Italian semolina cake, it gives the cake a very unique texture and nutty flavor. If you don’t have fine semolina you can use a coarse one or opt to use all-purpose flour instead. Just keep in mind the texture and flavor will be different.

Sugar: My preferred sweetness for this Italian cake is granulated sugar but you can substitute it with brown sugar, coconut sugar, or a sugar-free sweetener such as allulose or erythritol just make sure it can be used as a one-to-one ratio.
Plain yogurt: I l love adding yogurt to cakes, it adds a tangy flavor and moisture to the texture, if you don’t have regular yogurt try using Greek yogurt, sour cream, or even buttercream to ensure your cake is moist.
Extra-virgin olive oil: This is my secret ingredient, olive oil makes this cake rich and gives it a mild fruity flavor. You can substitute the olive oil with vegetable oil, coconut oil, or melted butter if you are out of olive oil.

Eggs: Helps to bind ingredients together, and give flavor, structure, and richness to this semolina cake. If want to make this cake egg free then you can substitute it with 3/4 cup of applesauce.
Baking powder: Gives the cake a consistent rise and makes the texture fluffy. If you need to substitute it you can do so with 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.
Baking soda: The addition of baking soda helps the cake rise. If you don’t have baking soda just double the amount of baking powder.

Salt: Enhances the flavor and balances the sweetness in cakes. If your looking for lower sodium just omit it from the recipe.
Vanilla Extract: Vanilla gives this semolina cake a nice warm flavor, it can be swapped with an almond extract or maple extract.
Lemon zest: I use a little bit of lemon zest to give this Italian semolina cake a subtle citrus flavor, you can also use lime or orange zest instead.

Tips To Make The Best Italian Semolina Cake

Measure your ingredients carefully: It’s always important to measure your ingredients accurately to ensure the texture and flavor of your cake are perfect.
Use room temperature ingredients: Take your eggs and yogurt out of the refrigerator at least an hour before you start baking. This will help the ingredients blend together smoothly and evenly.

Use fine semolina flour: For best results use fine semolina flour to get a moist and delicate texture for your cake. Coarse semolina will work as well but will make your cake drier with a grainy texture. If you using coarse semolina I recommend you let the batter stand for 30 minutes before baking the cake, this will allow the semolina to absorb all the liquids and improve the overall texture of the cake.
Add slivered almonds for a nutty crunch: Although optional, adding some slivered almonds on top of your semolina cake batter before baking will give it a delicious, nutty crunch and flavor.
Dust the cake with powdered sugar before serving: Before serving, dust the top of the semolina cake with some powdered sugar for a sweet finishing touch.

Ingredients For Italian Semolina Cake

2 cups fine semolina flour
1 cup granulated sugar
1 cup plain yogurt

1/2 cup olive oil
3 large eggs
1 teaspoon baking powder

1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract

1 teaspoon lemon zest
1/4 cup slivered almonds (optional)
Powdered sugar for dusting (optional)

How To Make Italian Semolina Cake?

Preheat your oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan and set it aside.
In a large mixing bowl, whisk together the semolina flour, sugar, baking powder, baking soda, and salt. In a separate mixing bowl, whisk together eggs, yogurt, olive oil, vanilla extract, and lemon zest.
Add the wet ingredients to the dry ingredients and mix until the batter is smooth and well combined.

Pour the batter into the greased cake pan and sprinkle slivered almonds on top (if using).
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the cake pan for 5 minutes, then invert it onto a cooling rack.

Once cooled, transfer the semolina cake onto a serving plate and dust with icing sugar.
Serve and Enjoy!

Here Are Some More Delicious Cake Recipes

Orange Almond Cake

Frequently Asked Questions

Is Semolina Flour Good For Cakes?

Semolina flour is a good ingredient to use to make cakes. It provides a nice structure and texture to cakes and helps create a moist and tender crumb. Semolina flour is commonly used in traditional Italian cakes, such as this classic Semolina Cake, which is known for its unique texture and nutty flavor. As a rule of thumb, use fine semolina to prepare your cake, if you use coarse semolina your cake will end up with a gritty texture. Overall, semolina flour adds a delightful twist to your homemade cakes, making them moist, rich, and delicious.

How Long Can I Store Italian Semolina Cake?

This Italian semolina cake can be stored at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. If you’re storing the cake in the refrigerator, make sure to wrap the cake tightly in plastic wrap or store it in an airtight container to prevent it from drying out.

Is Italian Semolina Cake Gluten-Free?

Unfortunately Not, Italian semolina cake is not gluten-free as it is made with semolina flour, which is derived from wheat. However, If you’re looking for a gluten-free version of this cake you can use a gluten-free flour blend to replace the semolina flour in the recipe.