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Lemon Semolina Cake #madewithchobani

Nothing says upcoming warm weather like the fruits of the season. Yep, we’re talking delicious blueberries, strawberries, peach, plum and lemon. We figured there’s no better way to celebrate spring than with this delicious Lemon Semolina Cake with a Labne Icing made with Chobani. Check out the recipe below!

chobani-lemon-cake

Lemon Semolina Cake With Labne Icing

Yields one 8” cake; 6 servings

Ingredients:

For Lemon Syrup:

½ cup Sugar

¼ cup Water

1 ea Cinnamon stick

2 ea Cardamom pods, whole, broken

1 Tbsp lemon juice

1 lemon: lemon peel, no pith, (tip: use a peeler to remove outer skin)

For Cake Batter:

1 cup Chobani whole milk Greek yogurt, plain

3 Eggs, large

½ cup Sugar

¼ cup Olive oil, extra virgin

½ cup Butter, unsalted, softened

1 Tbsp Vanilla extract

1 Tbsp Lemon zest, no pith, chopped finely

1 cup Semolina flour

3 Tbsp All purpose flour

1 Tbsp Baking powder

½ tsp Baking soda

½ tsp Salt

For Labne Icing:

32 oz. Chobani whole milk Greek yogurt, plain

½ cup Confectioner’s sugar

1 tsp Vanilla extract

Method:

For Syrup:

Combine sugar, water, cinnamon stick, cardamom and lemon peel in a small sauce pot and bring to a simmer. Simmer for 5 minutes and remove from heat. Add lemon juice and strain. Discard solids and reserve syrup.

For Sweet Lemon Labne:

Cut a piece of cheesecloth 3 feet square. Fold in half from top to bottom and then again from side to side. Lay the folded cheesecloth in a large mixing bowl.

Place yogurt in the center of the cheesecloth. Bring the four corners together and tie with a string. Hang cheesecloth ball in the refrigerator overnight for at least 12 hours with the mixing bowl below to catch the whey.

Remove labne from cheesecloth and combine with confectioner’s sugar and vanilla extract. Mix well with a hand blender. Reserve chilled until ready to serve.

For Cake Batter:

Combine eggs and sugar in stand mixer. Beat with the paddle attachment until light in color and frothy. Add yogurt, olive oil, butter, vanilla extract and lemon zest. Mix until fully combined.

In a separate bowl, combine semolina flour, AP flour, baking soda, baking powder and salt. Add the flour mixture to the yogurt mixture and mix until just combined. Do not over mix.

Spray an 8” cake pan with non-stick spray and pour batter into cake pan. Bake in a 325° degree oven for 40-45 minutes, until a cake tester comes out clean.

Remove from oven and allow to cool slightly. While cake is still warm, lightly score the top of the cake and drizzle with lemon syrup. Allow cake to cool to room temperature. Remove from cake pan and spread labne icing over the surface of the cake. Cut into 6 pieces and serve.

Share your delicious creations on Instagram and Twitter tagged #madewithchobani!