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!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
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.
Share on Facebook Pin This Recipe
mildly indian says
Enjoy the love from family. These bundts are truly amamzing
cookingwithsapana says
You are blessed to have such loving and caring family. I love basbousa cake but never added the lemon rings in it. Pictures are gorgeous and such wonderful presentation.
jayashree says
That was a nice surprise for you on Mother's Day Jagruti. This is such a lovely cake, I can finish it all by myself.
sujitha says
Interesting combination of ingredients Jagruti.. Love the aromatic flavours in it..
Vidya Narayan says
What a fantastic surprise planned by the girls and your husband! It takes a lot of love to plan something like that and looking at the lovely pictures I can say, they have done a spectacular job of putting up a meal including a fabulous cake. I can totally relate to your joy and the speechless moments you felt that day. I remember my Mom a lot on mothers day as I always took her out and gave her letters, cards etc which she truly treasured. Now I dont read it much, as I cannot control my emotions. Food is a way to show someone you truly care, your family just did that Jagruti... Be proud of them!
Vanitha says
Gorgeous clicks; cannot take my eyes off them!! Love this Middle Eastern delight 🙂
Lathiya says
That's really wow..it feels good when we know that our family knows our little interest and likes..their love to you have turned as beautiful cake.. looks gorgeous
Padma says
What a beautiful surprise on Mother's day...and the flavour combination is mind blowing...Loved the mini bundt cake with middle eastern flavours!!
Simplyfood says
What a gorgeous mothersday surprise. I am loving this recipe idea and I will definitely try it. The middle Eastern flavours sound so fragrant.
Sharmila kingsly says
So cute those beauties.. Simply yummy.. Especially the cakes with glaze is soothing..
Ruchi's Veg Kitchen says
Such a gorgeous cake. Super Beautiful.. amazing combination of flavours. Loved the recipe too
Freda says
Wow, Jagruti! Looks so beautiful! Rose and pistachio are one of my favorite combos, and adding lemon to it sounds nice 🙂
chris says
Absolutely LOVE the styling of this! Not to mention the lemon rose pistachio combo!! Wow!!
Unknown says
What a stunning composition! These cute little cakes look absolutely delicious in addition to being gorgeous!
Veena Azmanov says
What a delicious Cake!! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later.