Lemon and Honey Semolina Cake
Semolina flour gives this cake a slightly grainy, dense crumb that soaks up a warm lemon and honey syrup poured on straight from the oven. The result is moist, fragrant, and not overly sweet. From mixing to cooling, expect around an hour and a half total.
Equipment
- Mixing Bowls
- Whisk
- 9-inch round cake pan
- Zester
- Juicer
- Oven
Ingredients
- 1 cup semolina flour
- ½ cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter melted
- 3 large eggs room temperature
- 1 tablespoon lemon zest from organic lemons
- ⅓ cup lemon juice freshly squeezed
- ¼ cup honey preferably wildflower
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, whisk together the semolina flour, all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the melted butter, eggs, lemon zest, lemon juice, and honey until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
- Consider adding a drizzle of extra honey over the cooled cake for additional sweetness and shine.
- You can substitute coconut oil for butter to make this cake dairy-free.
Nutrition
Calories: 364kcalCarbohydrates: 56gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 100mgSodium: 317mgPotassium: 95mgFiber: 1gSugar: 34gVitamin A: 457IUVitamin C: 5mgCalcium: 51mgIron: 2mg
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