Ingredients

The following ingredients have 10 Servings
  • 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

Instruction

  • Preheat oven to 350°F. Grease a loaf pan and line with parchment paper. Whisk together the almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
  • 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. (If you are using oil, simple whisk oil and sugar together. Add eggs one at a time, beating to incorporate, followed by dry ingredients and lemon juice.)
  • Transfer batter to prepared loaf pan, and bake until golden brown, 50 to 60 minutes. Lightly press the top of the cake to test — it should feel lightly springy when done. Let cool 20 minutes or so in pan before removing and transferring to a cooling rack.