Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Lemon-Semolina Almond Cake
NUTRITION · PER SERVING75M COOK
CAL 100%·PRO 100%
CARBS 325G38% OF CAL
16G FIBER252G SUGAR57G OTHER
FAT 223G58% OF CAL
96G SAT127G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist almond and semolina cake with bright lemon flavor. A delicate tea cake perfect for brunch or a light dessert with coffee.
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View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1½ cups (135 g) almond flour or almond meal
- ½ cup (79 g) semolina flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup (1½ sticks) unsalted butter, room temperature, or ¾ cup olive oil
- 1 cup plus 2 tablespoons (243 g) sugar
- 1 teaspoon finely grated lemon zest
- 3 large eggs, beaten to blend
- 2 tablespoons fresh lemon juice
At a glance
PER SERVING · TIME 75M
CAL 100%·PRO 100%
CARBS 325G38% OF CAL
16G FIBER252G SUGAR57G OTHER
FAT 223G58% OF CAL
96G SAT127G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1098mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1344mg
- Calcium
- 449mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1098MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.