Semolina Citrus Cake
Ingrédients
- 1 tasse de sucre granulé
- Zest of 2 lemons
- 2 gros œufs
- 2 c. à thé d’extrait de vanille
- ⅓ cup olive oil
- 3/4 cup full-fat yogurt
- 1 tasse de farine tout usage
- ½ cup ground semolina flour
- 2 cuillères à café de levure chimique Fleischmann's
- ½ teaspoon Fleischmann’s Baking Soda
- ½ c. à thé de sel
- Simple syrup, to finish
- Lemon slices, to garnish
PRODUITS
Méthode
- 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!
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