Semolina Citrus Cake

Name: Semolina Citrus Cake
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 cup granulated sugar; Zest of 2 lemons; 2 large eggs; 2 teaspoons vanilla extract; ⅓ cup olive oil; 3/4 cup full-fat yogurt; 1 cup all-purpose flour; ½ cup ground semolina flour; 2 teaspoons Fleischmann’s Baking Powder; ½ teaspoon Fleischmann’s Baking Soda; ½ teaspoon salt; Simple syrup, to finish; Lemon slices, to garnish

Beginner • 6 Servings • 45 min

Preheat the oven to 350°F degrees. Grease & flour an 8-inch round cake pan. In a large mixing bowl add the sugar & lemon zest. Work the zest into the sugar to allow the lemon oils to be released.

Ingredients

1 cup granulated sugar
Zest of 2 lemons
2 large eggs
2 teaspoons vanilla extract
⅓ cup olive oil
3/4 cup full-fat yogurt
1 cup all-purpose flour
½ cup ground semolina flour
2 teaspoons Fleischmann’s Baking Powder
½ teaspoon Fleischmann’s Baking Soda
½ teaspoon salt
Simple syrup, to finish
Lemon slices, to garnish

Method

Preheat the oven to 350°F degrees. Grease & flour an 8-inch round cake pan.
In a large mixing bowl add the sugar & lemon zest. Work the zest into the sugar to allow the lemon oils to be released.
Whisk in eggs, vanilla, olive oil & yogurt until well combined. Sift in the flours, baking powder, baking soda & salt.
Transfer to the prepared cake pan & bake until the top bounces back to touch, about 25 to 30 minutes.
Let cool to room temperature before flipping onto a serving plate. Brush the top generously with simple syrup & garnish with lemon slices. Slice & serve!