A simple, sturdy drizzle-cake that can be made with whatever citrus you have on hand. I’ve made versions with lemon, lime and bergamot (after impulse buying a glorious box of bergamots online…) and all work beautifully.

This recipe makes one middle-sized or two little cakes – double the recipe if you like and make one for a friend who might be in need of a little baked-love.

Sugared Citrus & Semolina Cake

(make one medium or two small cakes)

Ingredients

125g unsalted butter, softened
165g caster sugar
Finely grated zest of 1 bergamot, or 1 lemon or 2 limes
2 large eggs
75g self-raising flour
1/2 tsp baking powder
100g fine semolina
Pinch of salt
125g Greek-style yoghurt
2 tbsp milk

Sugar Glaze:
55g caster sugar
1 tbsp citrus juice

Method

  1. Preheat oven to 160° C (fan-forced) and grease and line a 15cm deep-sided round tin (or two 10cm deep-sided round tins).
  2. Place butter, sugar and zest in the bowl of a stand mixer and beat until very light and fluffy. Add eggs, one at a time, beating well in between.
  3. Place flour, baking powder, semolina, and salt in a medium mixing bowl and whisk to combine. Add half of this to the butter mixture, mixing gently. Add yoghurt and stir until just combined. Add remaining dry ingredients, then milk and gently mix to a smooth batter.
  4. Spoon batter into lined tin, smoothing top and bake for 55 minutes (45 minutes for small cakes) or until golden and cooked through. Allow to cool in tins for 5 minutes before turning out onto a wire rack.
  5. Whilst cake is cooling in tin, mix remaining 55g caster sugar and 1 tbsp citrus juice in a small jug. When you have turned cake out onto rack, turn right side up and spoon over citrus sugar glaze. Allow glaze to set and cake to cool slightly before serving.

Whilst best eaten the day it is made, this cake will keep happily in an airtight container at room temperature for 2 – 3 days. I like to gently reheat it before serving.