Semolina–Lemon Syrup Cakes

PreparationMake the cakes: 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. 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. 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: 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. 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. Calories (kcal) 320 Fat (g) 20 Saturated Fat (g) 8 Cholesterol (mg) 75 Carbohydrates (g) 34 Dietary Fiber (g) 2 Total Sugars (g) 25 Protein (g) 6 Sodium (mg) 130

PreparationMake the cakes: 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. 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. 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: 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. 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. Calories (kcal) 320 Fat (g) 20 Saturated Fat (g) 8 Cholesterol (mg) 75 Carbohydrates (g) 34 Dietary Fiber (g) 2 Total Sugars (g) 25 Protein (g) 6 Sodium (mg) 130