Semolina–Lemon Syrup Cakes Recipe

Name: Semolina–Lemon Syrup Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups almond flour or almond meal; 1/2 cup semolina flour; 3/4 teaspoon baking powder; 1/2 teaspoon kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 cup plus 2 tablespoons sugar; 1 teaspoon finely grated lemon zest; 3 large eggs, beaten to blend; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon zest; 6 tablespoons fresh lemon juice; 1/3 cup sugar

Servings: persons

1 1/2 cups almond flour or almond meal
1/2 cup semolina flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 teaspoon finely grated lemon zest
3 large eggs, beaten to blend
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
6 tablespoons fresh lemon juice
1/3 cup sugar

1
Preheat oven to 350u00b0F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
2
Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute.
3
Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25-35 minutes.
4
Make the syrup while the cakes are baking. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes. Remove from heat.
5
As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it). Transfer pan to a wire rack and let cakes cool completely before turning out.
6
Cakes can be made 2 days ahead. Store airtight at room temperature.

1256

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups almond flour or almond meal, 1/2 cup semolina flour, 3/4 teaspoon baking powder, 1/2 teaspoon kosher salt, and more.

Yes, Semolina–Lemon Syrup Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Semolina–Lemon Syrup Cakes

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