This lemon-semolina almond cake is a fragrant, tender loaf with a delicate crumb and bright citrus flavor. Made with almond flour and semolina, it has a naturally moist texture and a balanced sweetness that makes it perfect for both everyday snacking and special occasions.
Why You’ll Love This Recipe
This cake is simple to prepare yet feels elegant and bakery-worthy. The combination of almond flour and semolina creates a unique texture that is both soft and slightly hearty. Fresh lemon zest and juice add a clean, vibrant flavor without overpowering the cake. It can be made with either butter or oil, giving you flexibility based on what you have on hand, and it stays delicious for several days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups almond flour or finely ground almond meal (135 g)
½ cup semolina flour (79 g)
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, at room temperature, or ¾ cup olive oil
1 cup plus 2 tablespoons granulated sugar (243 g)
1 teaspoon finely grated lemon zest
3 large eggs
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the almond flour, semolina flour, baking powder, and salt until evenly combined.
If using butter, place the butter, sugar, and lemon zest in a large bowl. Using an electric mixer, beat on high speed until very light and fluffy, about 5 minutes. With the mixer running, gradually add the eggs and beat until the mixture looks smooth and glossy, about 1 minute.
If using oil, whisk the oil, sugar, and lemon zest together in a large bowl until well combined. Add the eggs one at a time, whisking well after each addition.
Add the dry ingredients to the wet ingredients, followed by the lemon juice. Mix just until everything is fully combined and no dry spots remain.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until the top is golden and the cake feels lightly springy when gently pressed.
Let the cake cool in the pan for about 20 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes one loaf, serving approximately 8 slices.
For a stronger citrus flavor, add an extra teaspoon of lemon zest to the batter.
Orange zest and juice can be used in place of lemon for a warmer, sweeter citrus note.
A small handful of sliced almonds sprinkled over the top before baking adds a pleasant crunch.
For a dairy-free version, use olive oil instead of butter.
Storage/Reheating
Store the cake tightly wrapped at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Bring refrigerated slices to room temperature before serving, or gently warm them for a few seconds to restore softness.
FAQs
Can I make this cake with oil instead of butter?
Yes, olive oil works very well and results in a slightly lighter, moister texture.
What kind of olive oil is best?
Use a mild or light olive oil so the flavor does not overpower the lemon.
Can I use all-purpose flour instead of semolina?
Semolina gives the cake its distinctive texture, but you can substitute all-purpose flour if needed, though the result will be slightly different.
Is almond flour the same as almond meal?
They are very similar. Almond flour is usually finer, but both work well in this recipe.
Can I make this cake ahead of time?
Yes, the flavor improves after a day, making it ideal for preparing in advance.
How do I know when the cake is done?
The top should be golden, and the cake should spring back lightly when pressed.
Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the cake’s moisture and structure.
What pan size works best?
A standard loaf pan works perfectly for this recipe.
Can I add a glaze?
A simple lemon glaze can be added, but the cake is flavorful and moist enough on its own.
Conclusion
This lemon-semolina almond cake is a wonderfully balanced dessert that combines simplicity with rich flavor. With its moist crumb, bright citrus notes, and flexible preparation options, it’s a recipe you’ll return to again and again for both casual treats and special moments.
A fragrant and tender loaf cake made with almond flour, semolina, and fresh lemon for a moist crumb and bright citrus flavor. Perfect for everyday snacking or special occasions, with an elegant texture and balanced sweetness.
¾ cup unsalted butter, at room temperature, or ¾ cup olive oil
1 cup plus 2 tablespoons granulated sugar (243 g)
1 teaspoon finely grated lemon zest
3 large eggs
2 tablespoons fresh lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper, leaving overhang for easy removal.
In a medium bowl, whisk together almond flour, semolina flour, baking powder, and salt.
If using butter: beat butter, sugar, and lemon zest with an electric mixer on high speed until light and fluffy, about 5 minutes. Gradually add eggs and beat until smooth and glossy.
If using oil: whisk oil, sugar, and lemon zest until combined. Add eggs one at a time, whisking well after each addition.
Add dry ingredients to wet ingredients. Add lemon juice and mix until just combined and smooth.
Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until golden and lightly springy when pressed.
Cool in pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add extra lemon zest for a bolder citrus flavor.
Substitute orange zest and juice for a warmer citrus note.
Sprinkle sliced almonds on top before baking for crunch.
Olive oil provides a dairy-free option with a moist texture.
The cake improves in flavor after resting for a day.
