Our lime and lemon trees are laden with fruit at the moment. This is making me feel quite smug, as I can duck out to the courtyard and pluck a few juicy limes or lemons whenever the fancy strikes. O is making the most of it, managing to consume her own weight in fresh lemonade most days, and Kip is not adverse to eating them straight from the tree.

Personally, I prefer my citrus in cake-form (or alcoholic beverage-form, hello caprioskas), but cake is generally more acceptable on a weekday morning…

This little semolina and lime number is the perfect morning tea cake – just the ticket with a big cup of tea, or glass of lemonade if your name is O.

Semolina & Lime Drizzle Cake

(makes 2 small, or 1 large bundt cakes)


125g unsalted butter, softened
165g caster sugar
Zest of 2 limes
2 large eggs
75g (1/2 cup) self-raising flour
½ teaspoon baking powder
Good pinch salt
100g (1/2 cup) fine semolina
125g Greek-style yoghurt
1 tbsp milk

150g icing sugar
1-2 tbsp lime juice


  1. Preheat oven to 160°C fan-forced and grease and flour two small (750ml) or one medium (1.5L) bundt tin – do this fairly thoroughly as the batter has a tendency to stick.
  2. Cream butter and sugar together using an electric mixer until light and fluffy. Add lime zest, mixing well to combine, before adding eggs, one at a time. Beat well to incorporate.
  3. Add flour, baking powder, salt and semolina to a small mixing bowl and whisk to combine. Add half the flour mixture, along with half the yoghurt, to the butter and sugar mixture and mix gently. Add remaining flour mixture, yoghurt and milk to the bowl, mixing until just combined.
  4. Spoon mixture into prepared tin (or tins), and bake in preheated oven for 20-25 minutes for 2 small bundts, or 35-40 minutes for larger cake. Allow to cool slightly in the tin before inverting gently onto a baking rack covered with parchment paper to cool completely.
  5. When the cakes are cool, make icing by mixing icing sugar with 1 tbsp lime juice. Mix to a smooth paste before adding a little more lime juice to get a nice drizzly consistency. (From experience, I would err on the side of thicker icing, as it always seems to run more than you expect!)
  6. Top cake with icing, letting it drizzle nicely down the sides, and allow icing to set before slicing and eating.

This cake is best eaten the day it is made, but will keep happily in an air-tight container for 2-3 days.