Semolina–Lemon Syrup Cakes
Ingredients
- 1½ cups almond flour or almond meal
- ½ cup semolina flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1 cup plus 2 tablespoons sugar
- 1 teaspoon finely grated lemon zest
- 3 large eggs, beaten to blend
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 6 tablespoons fresh lemon juice
- ⅓ cup sugar
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