Lemon-Semolina Almond Cake
Ingredients
Dry Ingredients
-
1½
cups
almond flour or almond meal
-
½
cup
semolina flour
-
1
teaspoon
baking powder
-
½
teaspoon
kosher salt
Wet Ingredients
-
¾
cup
unsalted butter, room temperature or olive oil
-
1
cup
sugar
-
2
tablespoons
fresh lemon juice
-
1
teaspoon
finely grated lemon zest
-
3
large
eggs, beaten
Instructions
- Preheat the oven to 350°F and prepare a loaf pan with grease and parchment paper.
- In a medium bowl, whisk together the almond flour, semolina flour, baking powder, and salt.
- In a separate bowl, beat the butter (or oil) with sugar and lemon zest until light and fluffy.
- Gradually add the beaten eggs to the mixture, beating until glossy.
- Combine the dry ingredients and lemon juice with the wet mixture and beat until combined.
- Transfer the batter to the prepared loaf pan and bake for 50 to 60 minutes until golden brown.
- Let the cake cool in the pan for about 20 minutes before transferring it to a cooling rack.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
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