Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lemon semolina cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

The April issue of Bon Appetit featured mini lemon-semolina syrup cakes, a recipe from Yotam Ottolenghi's next cookbook, a dessert one, which is still in its recipe-testing phase. While I am not into mini anything right now — the less greasing/pan preparing the better — and while I don't care for extra steps like syrup making (so lazy!), the ingredients for the cake looked so good: one. Delicious, light and really easy to prepare cake with the use of semolina.

Lemon Semolina Cake is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Lemon Semolina Cake is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook lemon semolina cake using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Semolina Cake:

1. Prepare 4 egg yolks
2. Prepare 1 egg white
3. Prepare 1 teaspoon Vanilla extract
4. Get 2/3 cup Buttermilk
5. Take 1 lemon zest
6. Take 1 1/2 cup All-purpose flour
7. Prepare 1/2 cup Semolina flour
8. Take 1 cup Sugar
9. Get 1 tablespoon Baking powder
10. Take 1/4 teaspoon Iodized salt (fine grain)
11. Get 8 tablespoons (1 stick) Butter (softened)

It's most commonly used in making pasta, but lends a nice crumb and slightly nutty / buttery flavor to this cake. Plain Yogurt - Plain yogurt works best in this recipe. I have made it with nonfat Greek yogurt as well and had good results. Line base and side with baking paper.

Instructions to make Lemon Semolina Cake:

1. Preheat your over to 350 degrees Fahrenheit or 177 degrees Celsius.
2. Whisk together the lemon zest, buttermilk, eggs, and vanilla extract in a medium bowl.
3. Combine the all-purpose flour, semolina flour, baking powder, salt, and sugar in a medium sized bowl. The end result should appear uniform.
4. Combine the flour mixture with the butter until the mixture resembles fine breadcrumbs.
5. Pour the egg mixture into the flour mixture. Mix until just combined. Be careful not to overmix, this can cause your cake to deflate.
6. Pour batter into a 9 inch pan or into a cupcake pan evenly. A 9 inch pan should take anywhere between 18 to 22 minutes and a cupcake pan will take between 14 to 18 minutes.

Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat. After one hour, cut semolina cake into your pattern of choice. Place blanched, peeled almonds in a decorative pattern. You can use either whole almonds or slivers.

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