Lemon-Semolina Almond Cake

Name: Lemon-Semolina Almond Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 1 ½ cup Almond Flour (1½ cups (135 g) almond flour or almond meal); ½ cup Semolina (½ cup (79 g) semolina flour); 1 tsp Baking Powder (1 teaspoon baking powder); ½ tsp Kosher Salt (½ teaspoon kosher salt); ¾ cup Unsalted Butter (¾ cup (1½ sticks) unsalted butter, room temperature, or ¾ cup olive oil); 1 cup Granulated Sugar (1 cup plus 2 tablespoons (243 g) sugar); 1 tsp Lemon (1 teaspoon finely grated lemon zest); 3 pieces Egg (3 large eggs, beaten to blend); 2 tbsp Lemon Juice (2 tablespoons fresh lemon juice)

Lemon-Semolina Almond Cake - Quick Bread (Middle Eastern)

75 minMiddle Eastern

Servings1

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Steps

1Preheat oven to 350°F. Grease a loaf pan and line with parchment paper. Whisk together the almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
2Using 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. (If you are using oil, simple whisk oil and sugar together. Add eggs one at a time, beating to incorporate, followed by dry ingredients and lemon juice.)
3Transfer batter to prepared loaf pan, and bake until golden brown, 50 to 60 minutes. Lightly press the top of the cake to test — it should feel lightly springy when done. Let cool 20 minutes or so in pan before removing and transferring to a cooling rack.