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12 Serves
89 Mins
13 g
71 g
10 g
Preheat your oven to 175°C and grease a baking pan.
Ingredients, vitamins, and health benefits
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
111 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
260 mg / 4,700 mgSodium
321 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
1 g / 28 gSugar
45 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
In a large mixing bowl, whisk together the fine semolina, flour, and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy, then beat in the eggs and yogurt.
Gradually combine the wet and dry ingredients until a smooth batter forms, then pour into the prepared baking pan.
Bake the cake for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup by simmering sugar, water, and lemon juice in a saucepan, then allow it to cool completely before pouring over the warm cake.
Fine Semolina
Flour
Butter
Sugar
Egg
Yogurt
Lemon Juice
Vitamin C
0 mg / 90 mgVitamin E
0 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
111 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
260 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
45 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
12
g29
g5
g
French
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgAlcohol
0 g