Semolina–Lemon Syrup Cakes
Delicate and moist cakes made with almond and semolina flour, infused with fresh lemon zest and topped with a tangy lemon syrup. These elegant individual cakes offer the perfect balance of nutty and citrus flavors.
Ingredients
- •1½ cups almond flour
- •½ cup semolina flour
- •¾ teaspoon baking powder
- •½ teaspoon kosher salt
- •¾ cup unsalted butter
- •1⅛ cup sugar
- •1 teaspoon lemon zest
- •3 large eggs
- •2 tablespoons lemon juice
- •1 teaspoon lemon zest
- •6 tablespoons lemon juice
- •⅓ cup sugar
Cooking Instructions
- 1.
Preheat oven to 350°F. 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.
5 min
- 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.
7 min
- 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.
30 min
- 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 min
- 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.
30 min
- 6.
Cakes can be made 2 days ahead. Store airtight at room temperature.
