Magical Lemon-Infused Gateau Semoule Recipe for Sweet Bliss

Creamy French desserts often surprise palates with unexpected zesty gateau semoule parfume au citron that dance between traditional comfort and bright Mediterranean flavors.

Semolina transforms into a silky pudding with vibrant citrus notes that awaken your senses.

The classic French recipe carries whispers of sunshine and delicate sweetness.

Rich custard meets tangy lemon in a harmonious blend that melts on your tongue.

Elegant yet simple, this dessert promises a delightful journey through French culinary traditions.

Each spoonful offers a perfect balance of creamy texture and refreshing citrus punch.

Prepare to savor a dessert that celebrates the art of French pastry with pure, bright elegance.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 250 kcal

Servings: 6

Gateau Semoule Parfumé au Citron: Ce Qu’il Vous Faut

• Semolina: Provides delightful grainy texture and hearty body to the cake, choose fine-ground for smooth consistency.
• Baking Powder: Creates light, airy rise and ensures cake's perfect springy structure.

• Sugar: Offers balanced sweetness and helps caramelize cake's exterior, select fine white granulated sugar.
• Eggs: Bind ingredients, add richness, and contribute to cake's fluffy structure, use fresh room temperature eggs.

• Milk: Adds creamy moisture and softens cake's crumb, whole milk recommended for richer taste.
• Butter: Brings luxurious richness and enhances overall flavor, use unsalted for better control of saltiness.
• Lemon Zest: Infuses vibrant citrusy aroma and bright notes, choose organic lemons for intense flavor.
• Lemon Juice: Provides tangy freshness and balances sweetness, select ripe, juicy lemons.

• Salt: Enhances and balances all flavor profiles, use fine sea salt for even distribution.

Ustensiles Pour Ce Dessert Léger et Acidulé

• Large mixing bowl: Essential for whisking eggs and combining ingredients smoothly.
• Whisk: Perfect for creating a light, airy mixture and blending everything thoroughly.
• Zester or grater: Key for extracting fresh citrus zest without the bitter white pith.
• 20 cm cake pan: Precise size needed for the perfect gateau semoule texture.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Spatula: Helpful for scraping batter and ensuring no ingredients are left behind.
• Oven: Necessary for baking the cake at the specified temperature.

Préparez Ce Gateau Semoule Avec Une Touche Citronnée

• Preheat and Prepare Baking Dish

Warm up your oven to a toasty 350°F and lovingly coat a round cake pan with butter and a light dusting of flour to prevent sticking.

• Whip Eggs and Sugar

Grab a large mixing bowl and vigorously whisk eggs and sugar together until the mixture transforms into a pale, fluffy cloud with a silky texture.

• Create Liquid Base

Pour in melted butter, milk, zesty lemon zest, and bright lemon juice. Stir everything together with enthusiasm, creating a fragrant golden mixture.

• Combine Dry Ingredients

Gently fold semoule (semolina), baking powder, and a tiny pinch of salt into the liquid blend. Mix until you achieve a smooth, consistent batter that looks creamy and inviting.

• Bake to Perfection

Transfer the batter into your prepared pan and slide it into the preheated oven. Bake for approximately 35-40 minutes until the top turns a gorgeous golden brown and a toothpick inserted comes out clean.

• Cool and Serve

Let the cake rest and cool completely before removing from the pan. Slice and serve this lemony delight as a delectable dessert that promises to brighten any day.

Variations Pour Changer de Saveur Sans Effort

• Add extra lemon or orange zest for a more intense, vibrant citrus flavor that makes the cake sing with brightness.
• Sift semolina before mixing to eliminate any lumps, ensuring a smoother, more delicate cake texture that melts in your mouth.
• Replace regular semolina with gluten-free semolina or almond flour to make the cake suitable for those with gluten sensitivities, maintaining the cake's delightful crumb.
• Dust the cooled cake with powdered sugar or serve with a dollop of Greek yogurt and fresh berries to elevate the dessert's presentation and add a tangy contrast.
• This cake tastes even better the next day, as the flavors develop and intensify, making it perfect for preparing in advance for gatherings or special occasions.

Servez Frais, Avec Une Louche de Crème ou Nature

• Zesty Citrus Brunch Delight: Serve this light, lemony gateau as a refreshing morning centerpiece alongside fresh berries and a dollop of whipped cream.
• Afternoon Tea Elegance: Pair this delicate semoule cake with lavender tea or Earl Grey, creating a sophisticated dessert experience perfect for elegant gatherings.
• Dessert Presentation: Garnish with thin lemon slices, dust with powdered sugar, and add a sprig of fresh mint for a visually stunning and aromatic finish that elevates the simple cake's appearance.
• Summer Picnic Treat: Pack individual slices for outdoor events, wrapping them carefully in parchment paper for a delightful portable dessert that captures the bright, sunny flavor of citrus.

Stockez Le Gateau Semoule Sans Perdre Son Fondant

• Store leftover cake in an airtight container at room temperature for 2-3 days, maintaining its soft texture and bright citrusy flavor.
• Wrap tightly with plastic wrap or place in sealed container in refrigerator, which extends cake's freshness up to 5 days without losing moisture.
• Slice cake into individual portions, wrap each separately in plastic wrap and aluminum foil, then store in freezer for up to 1 month for convenient future enjoyment.
• Remove cake from refrigerator 30 minutes before serving to allow it to reach room temperature, enhancing its delicate lemon essence and ensuring optimal taste and texture.

FAQs

• What is semoule in this recipe?

Semoule is semolina flour, a coarse wheat flour commonly used in French and North African desserts, giving this cake a unique, slightly grainy texture and rich flavor.

• Can I substitute semolina flour with another ingredient?

While semolina provides a distinctive texture, you can use fine semolina or replace it with all-purpose flour, though the cake’s original character will change slightly.

• Why add lemon zest and juice to the recipe?

Lemon zest and juice add bright, fresh citrus notes that enhance the cake’s flavor, providing a delightful aromatic and tangy dimension to the sweet dessert.

• Is this a traditional French dessert?

Gateau Semoule is a classic French semolina cake with roots in traditional French and Mediterranean baking, often served as a comforting dessert with a unique texture and subtle citrus flavor.

Zesty Gateau Semoule Parfume Au Citron Recipe

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• Total Time: 40 minutes
• Yield: 7 1x

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Description

Citrus-infused gateau semoule from France delights palates with delicate semolina pudding. Lemon essence and subtle sweetness create a perfect dessert experience you will savor to the last delightful spoonful.

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Ingredients

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• 3 eggs
• 250 mL (8.5 fl oz) milk
• 150 g (5.3 oz) fine semolina
• 100 mL (3.4 fl oz) water
• 100 g (3.5 oz) sugar
• 50 g (1.8 oz) additional sugar
• 1 zest of untreated lemon
• 1 juice of untreated lemon
• ½ lemon juice
• 50 g (1.8 oz) melted butter
• 1 packet chemical yeast (11 g or 0.4 oz)
• 1 pinch of salt

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Instructions

1. Preparation: Butter and flour a 20 cm round cake pan, then preheat the oven to the appropriate temperature for baking.
2. Egg Mixture: Whisk eggs and sugar vigorously until the mixture becomes pale and voluminous, creating a light, airy base for the gateau.
3. Liquid Integration: Incorporate melted butter, milk, lemon zest, and lemon juice into the egg mixture, stirring continuously to produce a smooth, homogeneous liquid foundation.
4. Batter Formation: Fold semolina flour, chemical leavening agent, and salt into the wet ingredients, blending carefully to create a silky, uniform batter without overmixing.
5. Baking Process: Pour the batter evenly into the prepared pan, then place in the preheated oven and bake until a skewer inserted into the center comes out clean and the surface turns a rich golden brown, approximately 35-40 minutes.
6. Cooling and Finishing: Remove the gateau from the oven and allow it to cool completely within the pan, which helps stabilize its structure and preserve its moisture-rich texture.

Notes

• Prevent Over-Mixing: Fold semolina flour gently to maintain a light, airy texture without developing tough gluten strands that could make the cake dense.
• Temperature Precision: Use room temperature eggs and milk to ensure smooth batter integration and even baking throughout the gateau.
• Zest Intensity: Finely grate lemon zest to maximize citrus essential oils, enhancing the aromatic flavor profile without introducing bitter white pith.
• Cooling Technique: Let the cake rest in the pan after baking to allow residual heat to complete the cooking process and stabilize the delicate semolina structure.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 7
• Calories: 240
• Sugar: 20 g
• Sodium: 120 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg