Middle Eastern-inspired Lemon, Rose and Pistachio Semolina Bundt Cake - an elegant dessert worthy of the most special occasions. An eggless lemon semolina cake is soaked in a fragrant lemon rose sugar syrup. It is finished with a sprinkle of pistachio slivers. All my friends love this recipe!
The bundt cake that always feels like a celebration!
Soft lemon-scented semolina sponge, soaked in a fragrant lemon and rose syrup, finished with pistachios - it’s delicate yet rich. Honestly, it’s just beautiful.
The syrup is what really makes it so special. The cake absorbs it so well, giving you that perfectly moist, almost melt-in-the-mouth texture. There’s just the right balance of citrus and floral notes.
What I love most about this recipe is how effortlessly elegant it is. It’s completely eggless, and simple to put together. However, the end result feels like something you’d serve for a proper occasion.
This is the kind of cake I bring out for birthdays, small gatherings, or “girly” get-togethers. It’s perfect for when I want everyone to be "wowed!"
I serve it with a spoon of cardamom whipped cream or plain yogurt on the side. I'm itching to try it next with Indian fusion style with thick lachha rabdi. If I do, it'll instantly feels like a dessert course rather than just a cake.
Hayley x
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Lemon, Rose and Semolina Bundt Cake
Equipment
- 4 mini bundt tins
Ingredients
For the Semolina Bundt Cake
- 250 grams coarse semolina
- 1 tablespoon cornflour
- 85 grams melted butter
- 85 grams sugar
- 125 grams plain Greek yogurt
- 1 tablespoon lemon zest
- A pinch of salt
- 1 teaspoon baking soda
- 15-20 millilitres whole milk if needed
- 4-5 tablespoons slivered pistachios
- 2 tablespoons dried edible rose petals
Lemon Rose Sugar Syrup
- 350 grams sugar
- 375 millilitres water
- 2 tablespoons rose water
- 1 tablespoon lemon juice
- 2 thin lemon slices
Serve
- 4 tablespoons clotted cream or whipped cream
- 3 tablespoons Greek yogurt
Instructions
Prepare the Cake Batter
- Preheat the oven to 180°C. Grease a bundt tin with melted butter, dust with flour and shake off any excess.
- In a large bowl, combine the Greek yogurt and baking soda. Set aside for a few minutes until the mixture becomes light and airy.
- In another bowl, mix together the semolina, cornflour, sugar, salt, lemon zest and melted butter.
- Add the yogurt mixture and combine well to form a thick batter. If the batter feels too thick, add a little milk to loosen it slightly.
- Pour the batter into the prepared bundt tin and gently tap the tin on the work surface to level it.
- Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
Prepare the Syrup
- In a pan, combine the sugar, water, rose water, lemon juice and lemon slices. Bring to a boil and simmer for 10–12 minutes until slightly thickened.
- Remove the cake from the tin while still warm and place on a serving plate. Pour the warm syrup evenly over the cake, allowing it to soak in fully.
Serve
- Mix the clotted cream (or whipped cream) with the Greek yogurt.
- Serve the cake with the cream mixture, and garnish with slivered pistachios and dried rose petals.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Avin says
I am always looking for a weekend bake project and this definitely is exiting me. Hoping to make this soon. Beautiful pics dear❤
Sasmita says
How lovely this gorgeous mother's day surprise !!
Also the middle Eastern flavors sound so amazing 🙂
code2cook says
That must be a great, loving moment. Really such things makes us feel out of the world and so much important in family members lives. Really beautiful surprise for a beautiful mother.
This bundt cake really looks awesome. perfectly shape with the glaze just fabulous. clicks are amazing again.
Aruna says
The love and affection that your family has is very evident in the delicious cake. Lunck you, Jagruti, and may you be blessed with more such moments.