Ingredients
Scale
- 8 tablespoon/113g unsalted butter softened
- 2/3 cup/130g granulated sugar
- 2 lemons one lemon for zest and juice and other lemon cut into thin 8 rounds
- 1 cup /100g almond flour/meal
- 2 large eggs
- ½ cup plus 1 tbsp /70g semolina/Suji
- ½ tsp/2g baking powder
- 1/8 tsp salt
Syrup
- 1/4 cup/60 ml juice about 1 large lemon
- 1/4 cup/50g granulated sugar
Instructions
- Preheat oven to 350F/180C. Line 8 cavity muffin tin with square parchment paper hanging outside the muffin tin, if you can grease you can do it. I didn’t I only place the parchment paper and carefully fill them with batter.
- Place butter, sugar and lemon zest in a bowl and mix well with handmixer, or kitchen aid stand mixer until it light and fluffy. To this add almond meal and again mix well. Then add one eggs at a time and mix well.
- To this add semolina, baking powder, salt and mix once again. Then add lemon juice and mix once again.
- Then divide the batter into muffin tin and place lemon slice on the top.
- Bake the cake for about 25-30 minutes until the sides become golden brown and when tooth pick inserted in the center of the cake comes out clean.
- While cake is baking make the lemon syrup with sugar and lemon juice until the sugar dissolves remove from fire.
- Spoon or brush the lemon syrup on warm cake as soon it comes out of the oven.
- Enjoy with cup of tea or coffee. Make sure that cake should remain in the parchment paper until it is ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Cake