Semolina–Lemon Syrup Cakes
Semolina–Lemon Syrup Cakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
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.
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.
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.
Cakes can be made 2 days ahead.
Store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.