Lemon Semolina Cake
Makes 1 (9-inch) cake
  • 6 large eggs (300 grams)
  • 1½ cups (300 grams) granulated sugar
  • 1 cup (224 grams) extra-virgin olive oil
  • 1 cup (240 grams) whole milk
  • 1 tablespoon (2 grams) lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • ½ teaspoon (2 grams) vanilla extract
  • 2½ cups (313 grams) all-purpose flour
  • ½ cup (75 grams) semolina flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • Caramelized Lemons (recipe follows)
  • Whipped Mascarpone (recipe follows)
  1. Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour; line bottom of pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in lemon zest and juice and vanilla.
  3. In a medium bowl, whisk together flours, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on a wire rack. Brush top of cake layers with reserved lemon simple syrup from Caramelized Lemons. Spread half of Whipped Mascarpone onto one layer. Top with remaining cake layer, and spread with remaining Whipped Mascarpone. Garnish with Caramelized Lemons, if desired. Store in airtight container, and refrigerate for up to 3 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/lemon-semolina-cake/