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Semolina-Lemon Syrup Cakes


Recipe source: Bon Appetit | April 2016
Note: Beating the butter and sugar thoroughly gives these mini cakes lift, but they will still be moist and marzipan-y in the center.

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  • For the semolina–almond cakes:
  • 1 1/2 cups almond flour or almond meal
  • 1/2 cup semolina flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs, beaten to blend
  • 2 tablespoons fresh lemon juice
  • For the lemon syrup:
  • 1 teaspoon finely grated lemon zest
  • 6 tablespoons fresh lemon juice
  • 1/3 cup sugar


Servings 12
Adapted from


Step 1

Make the cakes:

1. Preheat oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.

2. Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute. 

3. Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25–35 minutes.

Make the syrup:

1. Make the syrup while the cakes are baking. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes. Remove from heat.

2. As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it). Transfer pan to a wire rack and let cakes cool completely before turning out.

Do Ahead
Cakes can be made 2 days ahead. Store airtight at room temperature.

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