A classic cake from most of our childhood memories. Extremely easy and can be made with ingredients you find in your pantry
Prep Time 45minutes
Baking time 50minutes
Total Time 1hour35minutes
210g fine semolinanot regular semolina
75gAll purpose flour
40mlwater/freshly squeezed lemon juice
1 1/4tspbaking powder
60mlflavourless oil - I used sunflower oil
1 tspfreshly grated lemon zest
Grease and line a standard loaf pan (It could be 9x5 or 8.5x4.5 inch pan). Preheat your oven to 175 C.
In a large bowl add your fine semolina, milk powder, milk, vanilla and water (lemon juice if using that). Mix well and set it aside for 20 minutes. The semolina will absorb the water, there will still be some liquid in the end and it is okay.
After 20 minutes, take a separate bowl add your eggs, sugar and lemon zest. Using a whisk, mix till it is frothy well mixed.
Once frothy, pour the oil into this mixture and whisk for a minute.
Now add the semolina mixture to the egg mixture and whisk until well combined.
Once it is well combined, sift in the flour, baking powder, baking soda and salt.
Gently fold the flour into the batter using a spatula. The batter will be very loose, don't worry. It will bake up well.
Pour the prepared batter into the loaf pan and bake at 175C for 50-55 minutes or until a toothpick/skewer inserted in the middle comes out clean.
Let the cake cool in the loaf pan on a wire rack for at least 30 minutes before turning it out and letting it cool completely.