Amazing treat that is soft and light, just to have something with tea as a snack or a very elegant looking evening delicacy.
Ingredients:
- ¼ cup + 1 tbsp lemon juice
- ½ cup semolina
- 2 large eggs
- ¼ cup + 2 tbsp all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter
- ¼ cup + 3 tbsp sugar
- 1 tbsp lemon zest
- Almond flakes to garnish
Icing :
- 1 cup powdered sugar
- 2 tbsp lemon juice
Tips:
- Put a parchment paper baking sheet in the loaf pan after greasing the pan and lightly grease the parchment paper also. This helps to get the cake out easily after its baked.
- For best results and easy maneuvering of the ingredients use butter and eggs at room temperature.
- Duration of baking may change with different ovens, so let the cake cook for 12 mins straight and from then on check every 2-3 minutes so that the cake doesn’t burn.
Directions:
- Preheat the oven to 350 degree F.
- Grease a 9×5 loaf pan with non-stick cooking spray.
- Take a big glass bowl and add lemon juice to semolina and keep aside.
- In another bowl, butter, eggs, lemon zest, sugar, and mix well.
- Then, add all-purpose flour, almond flour, baking powder and salt to the mixture and mix well.
- In the end, add the kept aside mix of lemon juice and semolina to the mixture and mix well.
- Pour the batter in the loaf pan and sprinkle almond flakes on top.
- To make glaze or icing, whisk powdered sugar and lemon juice together till it gets to a pourable consistency and keep aside.
- Bake until a toothpick inserted into the center comes out clean around 20 to 25 min.
- Let the bread cool for 15 minutes in the pan, then remove it from the pan but cool completely before drizzling the cake with glaze.
- Cool the cake in refrigerator, then cut and serve.
