Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, lemon semolina cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Get Inspired On Our Official Site. 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.
Lemon Semolina Cake is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Lemon Semolina Cake is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook lemon semolina cake using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon Semolina Cake:
- Take 4 egg yolks
- Make ready 1 egg white
- Get 1 teaspoon Vanilla extract
- Take 2/3 cup Buttermilk
- Get 1 lemon zest
- Make ready 1 1/2 cup All-purpose flour
- Get 1/2 cup Semolina flour
- Make ready 1 cup Sugar
- Make ready 1 tablespoon Baking powder
- Prepare 1/4 teaspoon Iodized salt (fine grain)
- Make ready 8 tablespoons (1 stick) Butter (softened)
Semolina - Semolina is flour made from durum wheat. 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.
Instructions to make Lemon Semolina Cake:
- Preheat your over to 350 degrees Fahrenheit or 177 degrees Celsius.
- Whisk together the lemon zest, buttermilk, eggs, and vanilla extract in a medium bowl.
- Combine the all-purpose flour, semolina flour, baking powder, salt, and sugar in a medium sized bowl. The end result should appear uniform.
- Combine the flour mixture with the butter until the mixture resembles fine breadcrumbs.
- Pour the egg mixture into the flour mixture. Mix until just combined. Be careful not to overmix, this can cause your cake to deflate.
- 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.
Semolina and Lemon Curd Cake with Rosemary and Lemon Syrup I adore semolina cakes because of their grainy and lighter texture. This Semolina and Lemon Curd cake is a pretty simple cake recipe, no icing involved, we pour some lemon and rosemary scented syrup over the cake after baking, which adds all the extra flavour and sweetness you need. Line base and side with baking paper. 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.
So that’s going to wrap it up with this special food lemon semolina cake recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
