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
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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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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Unknown says
These are stunning little cakes! I have a mini bundt pan that I keep meaning to use, yet somehow I keep forgetting. Clearly I need to get on that. Love this idea and I love the flavors!
Unknown says
We love mini Bundt cakes and Lemon especially!! Loving the flavors that you created with lemon, rose, and pistachio.
Archana says
Wow, amazingly delicious and best gift a mother can get. Love it.
Jyoti Babel says
These mini bundt cakes are looking fabulous. very exotic pictures
Unknown says
Wow..look at those cute little bundt cakes...Love the combination of lemon and rose. Will surely give this a try
Shobha says
The cake looks amazing... never tried out a cake with semolina.
Pavani says
Oh my, you are so lucky to have such an amazing Middle Eastern treat. Those semolina mini bundt cakes look absolutely amazing -- soo soft, moist and delicious.
Meera Girdhar says
Cake looks so exotic with such a lovely flavours <3 and Your clicks are Miraculous !!
Unknown says
The cakes look absolutely divine and i love the combination of flavors. Your photos are spectacular!
Maria Nasir says
Love, love, love semolina cakes! These look so richly flavoured and exotic. And the pictures are AMAZING! 😊
JollyHomemadeRecipes says
This is so inviting, love the combination of the flavours you used..beautiful clicks too
Priya Suresh says
What a gorgeous bundt cakes, and the ingredients went in it makes me drool already. How pretty and prefect those cakes looks. Astonishing.
jcookingodyssey says
Thanks Priya! Simple ingredients yet great results 🙂
Sujata Roy says
Wow Jagruti lemon rose pistachio sounds amazing. I can feel the taste and flavour. And cake looks beautiful. Awesome share.
jcookingodyssey says
Thanks Sujata! Great combination na?
www.annapurnaz.in says
Daughters are like that only...loving and caring. So you got a lovely surprise on mother's day. The cake looks stunning and I'm sure delicious too
Priya Satheesh says
Gorgeous ! Seriously, your clicks are so inviting and tempting. Can't take my eyes off from these beauties. Delicious topping !
jcookingodyssey says
Thanks Priya! Great for any occasions:)