Lemon Semolina Cake

Name: Lemon Semolina Cake
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 egg yolks; 1 egg white; 1 teaspoon Vanilla extract; 2/3 cup Buttermilk; 1 lemon zest; 1 1/2 cup All-purpose flour; 1/2 cup Semolina flour; 1 cup Sugar; 1 tablespoon Baking powder; 1/4 teaspoon Iodized salt (fine grain); 8 tablespoons (1 stick) Butter (softened)

sopinessasquatch @cook_4896044

Can be served multiple ways. Personal favorite is served in the fashion of a shortcake topped with whipped cream and macerated strawberries like in the picture shown.

sopinessasquatch @cook_4896044

Can be served multiple ways. Personal favorite is served in the fashion of a shortcake topped with whipped cream and macerated strawberries like in the picture shown.

Saved

Ingredients

30 mins

8 servings

4egg yolks
1egg white
1 teaspoonVanilla extract
2/3 cupButtermilk
1lemon zest
1 1/2 cupAll-purpose flour
1/2 cupSemolina flour
1 cupSugar
1 tablespoonBaking powder
1/4 teaspoonIodized salt (fine grain)
8 tablespoons (1 stick)Butter (softened)

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Steps

30 mins

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.